Baking Flavorings

Baking flavorings are a great way to make your baked goods stand out from the rest. Whether you’re looking for a subtle hint of citrus, or a bold kick, there’s an extract or oil that’ll work.

Flavorings for baking must withstand high temperatures. This is why extracts and emulsions are so popular among professional bakers. They don’t «bake-out» when baked, giving your creations more robust aromas and tastes.

Emulsions

Emulsions are water-soluble alternatives to extracts that have a much stronger, more robust flavor. They are micro-encapsulated in natural stabilizers and suspended in water, enabling the flavor to not lose its integrity when exposed to high heat. This makes them perfect for enhancing the flavor of all baked goods and breads, cake batters, cookie dough’s, frostings, fondants, ganaches, fillings etc.

Using baking emulsions in your recipes can provide better results than extracts and help you achieve the desired consistency and quality of your product. Just substitute one teaspoon of emulsion for every teaspoon of extract in your recipe and enjoy the taste difference!

A flavor emulsion is a positive water-soluble solution, meaning that the flavors are suspended in a mostly water base. This allows for the flavors to be able to withstand high heat without being damaged, so they are perfect for baking!

Flavor emulsions are also more stable than extracts, so they can be used in place of the extract in your recipes and won’t be affected by alcohol. You can even use them in candy if the recipe calls for an emulsion.

In addition, emulsions have a lower melting point than extracts so they won’t evaporate as quickly. This can also make them ideal for adding flavor to frostings and other no-bake applications.

Another great advantage of emulsions is that they don’t change the color or texture of your product, which can be important when using them for desserts. Some emulsions are even designed to mimic the texture of certain ingredients such as chocolate or coffee.

If you’re new to using emulsions, it’s a good idea to test the product before using it in your recipes. Start small and gradually increase the amount of emulsion you use over time until you get the right results for your product.

You can find many different flavors in emulsion form such as peppermint, lemon, and strawberry. These are some of the most popular flavors in emulsion form and can be used in a wide variety of recipes such as cakes, cookies, and frostings.

Extracts

Extracts are concentrated liquids that contain the aromatic compounds of a baking flavoring herb, spice or fruit. They are a great way to add a strong, concentrated flavor to a variety of recipes. They can be used in many different types of baked goods, but they are typically paired with other ingredients to enhance the final product’s flavor.

The most popular and commonly used extract is vanilla, but there are also many others that can be added to a recipe to provide a distinct and subtle flavor. Other options include cherry, coconut and almond.

These flavors are a great way to add a punch of unique flavor to any cake, bread or other baked good. For example, you can use a small amount of cherry extract to replace the vanilla in a cake recipe and get a richer flavor.

Another popular option is coffee extract, which can be a great way to boost the flavor of a chocolate cake or add a little roasted flavor to a coffee cake. This extract can also be a good option for recipes that call for whipped cream, since it does not affect the texture of the finished product.

If you want to add more intense flavors to your baked goods, you can also use super strength flavors or candy oils. These are usually 3-4 times stronger than extracts and are oil based. They’re a great way to add intense flavors to your cookies, cakes, ice creams and other desserts without adding any extra fat or calories.

These flavorings are distilled with steam from fruits, spices and other plants to create highly aromatic products that can be used to add a rich, concentrated flavor to an array of foods. They can be used in a variety of ways and are often very easy to use, as only a few drops will be needed. They can be used in both sweet and savory dishes, but they are more commonly used in baked goods and desserts.

Super Strength Flavors

A super strength flavor is a highly concentrated ingredient designed to withstand the higher temperature demands of candy making. It can be used to enhance a variety of confectionery creations including hard candies, chocolates*, caramels and fudge. Typically, the aforementioned is a water-soluble liquid extract with a flavor concentration of between 10 and 30%.

The LorAnn 4 oz, all-natural lime oil, super strength flavoring is an excellent choice for a wide variety of applications from candy and fudge to cookies and cake pops. Its bright, refreshing taste is a welcome change from the usual cookie flavors and can be used to enhance just about any creation you can think of.

Besides its obvious applications for baking and confectionery, it can also be utilized in other consumer products including soaps, candles, baking flavoring detergents and cleaning solutions. To get the best results from it, follow these safe handling guidelines:

Using a quality super strength flavor will pay dividends in your production line. You’ll be rewarded with a superior end product that stands out from the crowd. The most important thing to remember is that a little goes a long way. A good rule of thumb is 12-16 drops per pound of candy, and a third or less for other applications such as cookies and cakes.

Candy Oils

Candy oils, also known as concentrated flavorings, are strong and intense flavors designed to withstand the higher temperature demands of candy making. They can be used in a variety of confectionery applications such as hard candy, fudge, chocolates and caramels.

LorAnn Oils & Flavors has a wide selection of concentrated, super strength, high-quality candy oils to use in your recipes for baking and candy making. These candy oils are three to four times stronger than water or alcohol-based flavorings (extracted from fruits, herbs or spices).

They have a long shelf life and are easy to store in a cool, dry place. Because they are so strong, it is important to follow the recipe and instructions for using them properly.

To avoid over-flavoring, always start small and work up to your desired amount. We recommend starting with a small ratio of flavoring oil to your total ingredient in application – approximately 0.5% to 3% maximum, by weight of all ingredients.

Another great way to get the most flavor from your candy oils is to mix them with extracts. Adding 1 teaspoon of extract to a tablespoon of flavoring oil will create an intense blend that can add a wonderful layer of flavor to your confectionery creations.

These concentrated, super strength flavors are ideal for the home or professional candy maker. They are formulated to withstand the heat of candy making and can be used in a variety of confectionery recipes including hard candy, fudge, chocolates, caramels and popcorn.

They can be used to flavor cakes, cookies and frostings as well. These flavors are three to four times stronger than traditional extracts, so you will want to use 1/4 to 1/2 teaspoon for each teaspoon of extract.

If you’re looking for a natural, zesty flavor to add to your baked goods, this lemon oil is the perfect choice! This sweet and tart oil lends a bold flavor to icings, frostings, cake mixes, cookies, muffins, ice cream and more.

This citrus flavoring is made with food grade essential oils that are safe for human consumption. This natural lemon oil is 3 to 4 times stronger than a typical baking extract and can be used in many different applications such as ice cream, cookies, candy centers, and hard candies.