BAKERY FLAVORING EMULSION - RED VELVET

When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts.  These flavors are more robust and won't "bake-out" when exposed to heat.

Emulsions are water-based, alternatives to extracts.  The flavor is micro encapsulated in natural stabilizers and suspended in water.  This encapsulation enables the flavor not to lose its integrity when exposed to high heat.
1 teaspoon emulsion = 1 teaspoon extract

Use emulsions to flavor all baked goods and breads, cake batters, cookie dough's, frostings, fondants, ganaches, fillings etc.

• Emulsions have a more potent, robust flavor.
• Won't "bake-out" when exposed to heat.
• Water-based

• Gluten-Free

• Kosher

 

Red Velvet Flavor  - perfectly blended to give your favorite red velvet recipe an irresistible flavor and lush red color.

 

To color and flavor your favorite red velvet recipe:

For each 8 or 9-inch cake or 12 cupcakes, mix 1 tablespoon LorAnn Red Velvet Flavor to prepared batter and blend well (no additional coloring needed). Bake according to recipe directions.

Add 2 tablespoons LorAnn Red Velvet Bakery Emulsion to the prepared batter of a standard boxed cake mix and blend thoroughly. Bake according to package directions.

For Classic Red Velvet Cake, use a devil's food or chocolate cake mix. Also works well in white cake mixes. Frost with cream cheese frosting.

 

Plastic bottle

By Lorann Oils, celebrating 50 years, of the finest flavorings and oils.