Flavours /Extracts verses Baking Emulsions
At the Scoop, Lorann is our go to company for flavours and emulsions. We chose them for the range of flavourings they offer and that they offer good quality for a reasonable price. Lorann offers many flavourings in both flavours/extracts or bakery emulsions.
When to choose a Flavour?
Flavours / Extracts are primarily alcohol based and are typically stronger than a bakery emulsion and they excel for icing, candies, gummies, pudding, jello or any treat that is not going to be heated for a significant portion of time. Because flavours are alcohol based they are not a good choice for cakes and cupcakes because they will (to a certain extent ) evaporate out during the baking process. Can you use flavours for baking? – yes but… you have to put in more of the flavour in to the batter than you would of the similar flavour in a baking emulsion. Some of the Lorann Flavours are specifically labelled "Oils" and unlike the alcohol based flavours these are fine for baking: Lemon Oil, Peppermint Oil, Orange Oil, Anise Oil etc. Some (but not all) Lorann flavours are suitable for making chocolates – check the Lorann Safe for Chocolate Chart to make sure.
When to Choose a Bakery Emulsion?
Emulsions are the go to choice for cakes, cupcakes, breads – anything that will be in the oven for a significant portion of time. Bakery emulsions are flavour suspended in a base containing mostly water they withstand the baking process better than the alcohol suspended flavours and leave the end product more flavourful.
Use bakery emulsions just like you would a flavour/extract. 1 teaspoon bakery emulsion = 1 teaspoon extract