Vanilla Food Company has partnered with LorAnn to offer wide selection of flavouring products. Since 1962, LorAnn's super strength flavouring and pure essential oils have been used by professional kitchens, manufacturers and home cooks.
WHAT ARE SUPER STRENGTH FLAVOURINGS? WHY ARE THEY UNIQUE?
LorAnn professional strength flavouring and essential oils are 3 to 4 times stronger than typical alcohol-based extracts. These intense and exceptionally versatile flavours are all appropriate for hard candies and baked goods. The majority are also appropriate for use in chocolates (click here for listing). All flavours and essential oils are:
- Gluten free
- Sugar free and Sweetener free
- Certified Kosher
You can use any one of LorAnn’s concentrated flavourings in place of an extract – but you don’t need to use as much!
When substituting LorAnn flavours for extracts, use 1/4 to 1/2 teaspoon for 1 teaspoon of extract.
WHO USES SUPER STRENGTH FLAVOURINGS?
Professional candy makers, bakeries, pastry chefs, chocolatiers, popcorn shops, specialty manufacturers and home chefs.
WHAT ARE NATURAL FLAVOURS?
Natural flavours are ideal for use in fudges, frostings, fondants, cream centers, hard candy, ice cream and other baking applications. These Natural Flavours are produced in a base of vegetable glycerin and/or natural grain alcohol and contain no added colours, sugars or fats. All are water soluble.
Use twice the amount of natural flavour as you would the super-strength flavours. Natural flavours are not appropriate for use in chocolates.
WHAT ARE EMULSIONS?
When it comes to flavouring, many professional bakers prefer to use emulsions over alcohol-based extracts. The flavours are more robust and won't 'bake-out' when exposed to heat. LorAnn Emulsions are water-based, alcohol-free alternatives to extracts*. Use emulsions instead of extracts with better results in all of your baked goods, frostings, fondants and fillings.
*Natural Coffee Emulsion and Red Velvet Cake Emulsion contain less than 1% alcohol.
If your recipe calls for 1 tsp. extract, substitute 1 tsp. emulsion.