All-Natural Baking Flavorings

Whether you’re baking cookies, cakes or other desserts, adding a little bit of flavor can make your product stand out. A savory spice or fruit flavor can add depth to a dish.

Our baking flavors are highly concentrated, with a high potency and low-calorie content. They are manufactured to withstand high candy-making temperatures and come in a wide variety of mouthwatering flavors.

Emulsions

Bakery emulsions are water-based flavorings that can be used in recipes that call for high heat. Because of their water-based nature, they do not ‘bake out’ during the cooking process like extracts can. Bakery emulsions are also thicker than extracts, making them easier to use in baking applications.

They are also perfect for no-bake applications like frostings. Emulsions are made using natural stabilizers and other ingredients that help them withstand higher temperatures than extracts. Since they don’t lose their flavor as easily, they have a stronger aroma and taste than extracts do. This makes them ideal for recipes that call for high heat, such as ice cream and hard candy recipes.

These water-based emulsions are available in many different flavors. Many bakers choose to use them in place of vanilla extract in their baked goods because they offer a stronger, more concentrated flavor. They are also alcohol-free, which is a plus for many bakers who are trying to avoid the use of alcohol in their recipes.

Try our Hazelnut emulsion in your favorite dessert recipes for cakes, cookies, sweet breads and frosting for a rich nutty flavor. You can also add it to a homemade version of your favorite coffee drink, or make a banana-flavored icing or filling for a cake. 4 fluid ounces. Contains water, propylene glycol, natural flavors, gum acacia, xanthan gum.

Extracts

Walk down the baking aisle in any grocery store, and you’re likely to find a wall of bottles, vials, and boxes displaying all kinds of flavor extracts. Vanilla is probably the most well-known, but it’s hardly the only one. These are intensely concentrated solutions that draw out the oils of a showcase ingredient and infuse them into a liquid baking flavoring base – often alcohol. From cherries to coffee to almond, these versatile drops are great for infusing baked goods like cakes and cookies with the characteristics and flavors of their showcase ingredients.

A little goes a long way with these baking flavors, so be careful not to add too much. Because they contain alcohol, they evaporate slightly when exposed to heat and can sometimes cause a “bake-out” effect where the taste of a recipe is impacted negatively.

For this reason, some bakers prefer to use bakery emulsions instead of traditional flavor extracts in their recipes. These water- and oil-based solutions are 3-4 times stronger than extracts and come in a variety of baking flavoring unique and intense flavors. The water and oil help the flavor stand up to heat and don’t evaporate as quickly. Most importantly, they don’t have the potential to overpower other flavorings in a recipe. LorAnn offers both water- and oil-based bakery emulsions, so check the labels to see what’s best for your recipe.

Flavor Powders

While liquid flavorings are great for icing or glazes, powders work better for products that must remain dry. This makes them perfect for ingredients like dry pancake mixes, protein powders, instant mixes and more. They are also easier to use than liquid flavorings in that they dissolve quickly and tend to have a longer shelf life.

Flavor powders are ideal for baking flavoring, as they do not evaporate in heat and work well in applications that require a longer baking time. They are also very concentrated, meaning that a little goes a long way in your recipes, so it is important to experiment and keep notes on how much to add to each recipe.

In addition to bakery flavoring, savory and pastes can also benefit from these powders. Try adding Gebhardt chili powder to your favorite chili, or red wine vinegar powder to your marinades and dips. These powders can also be used to enhance snack mixes, meat rubs and more.

Whether you need to make a batch of irresistible cake batter cookies or a delicious smoothie, the right baking flavoring can help your food or beverage products stand out in a crowd. But be careful not to over-flavor any culinary creation, as this can leave a medicinal or unpleasant taste in your mouth after eating it.

All-Natural

Baking is a therapeutic activity – it forces you to focus only on the task at hand and the ingredients in front of you. That’s why our all-natural baking flavors are so popular – they help you create the same delicious products your customers know and love without artificial additives or preservatives. Whether you’re making hard candy, fondants or fudges – all-natural baking flavorings are perfect for you.

Natural extracts and flavorings are all-natural emulsions made with real ingredients such as fruit, seeds or herbs diluted in a solvent such as alcohol. Unlike flavor concentrates, which are often water-based, these extracts and flavors are designed to stand up to high temperatures in both dry and wet formulations – such as a frosting or ganache.

Natural flavors are a good choice for many applications because they can be used in both wet and dry mixes, they work well with instant or other liquid mixes and they have less impact on the texture of your final product. Finding the right amount of any all-natural extract or flavoring for a recipe is an art form and takes some practice. Start with a small amount of the product and work your way up. A good rule of thumb is to test your product in a small batch – if the flavor dissipates after three to five seconds, it’s the perfect amount.