About Our Flavors
Which Type of Flavoring Should I Use?
LorAnn sells flavorings in a variety of concentrations, formulations and sizes. Our flavors are used by professional candy makers, bakeries, pastry chefs, popcorn shops, ice cream & yogurt shops, specialty manufacturers and, of course, the home consumer. All of our flavors are gluten-free, contain no diacetyl, and most are Kosher Certified. All of our flavors are available in larger and bulk sizes across Canada upon request.
How Much Flavoring Should I Use?
For more information on how much of a particular LorAnn flavoring to use, please see our Suggested Usage Table
Are LorAnn Flavors Vegan Friendly?
Nearly all of our flavors are vegan and vegetarian friendly! Please see our Vegan statement and list of suitable products.
What is the shelf-life of your food grade essential oils and flavors?
Although it is not required in the U. S., a "best by" date must be present on our bottles to comply with import regulations of many other countries. This date can be found on the safety seal of 1-dram bottles, and on the label of larger sizes. We recommend storing flavors with the caps tightly closed and in a cool, dark place. Sunlight and heat can degrade the essential oils and flavorings. If stored properly, most flavors should last several years. Citrus oils degrade more quickly, but can be refrigerated to extend shelf life. If your essential oils or flavors look cloudy, have an off smell or lose their intense aroma, it’s time to buy new.
OUR FLAVOR OFFERINGS BY TYPE:
Super Strength Flavors ~ Also known as Candy Oils or Flavoring Oils
"A little goes a long way!"
Our most concentrated type of flavoring. These intense and exceptionally versatile flavors are all appropriate for the higher temperature demands of hard candy making but can also be used to flavor just about anything! Many of these flavors are natural essential oils derived from the peel, flower or leaf of plants.
LorAnn Super Strength Flavors and Essential Oils are 3X to 4X stronger than typical alcohol-based extracts.
Use LorAnn Super Strength Flavors in:
- Hard candy & confections such as cake pops, fudges, marshmallows, and brittles.
- Most flavors are appropriate in chocolates (Click here for list)
- All baked goods such as cakes, cookies, muffins, frosting and fondant (use 1/4 to 1/2 teaspoon per 1 cup butter or fat)
- Ice cream & frozen dairy
Our Super Strength Flavors are:
- Gluten free
- Concentrated
- Free of nut and dairy allergens
We recommend the following safe handling tips:
- Keep out of reach of children
- Do not ingest super strength flavors undiluted
- Wipe-up spills quickly as prolonged contact to countertops may cause damage
- Avoid using plastic utensils and bowls
- Avoid rising steam when making hard candy
LorAnn Compounded Naturals
'LorAnn Naturals' are concentrated, compounded flavors that are made with natural flavors, but are not essential oils. These flavorings are about half as potent as our traditional line of super strength flavorings.
LorAnn Naturals are about 2X stronger than typical alcohol-based extracts.
Use LorAnn Naturals Flavorings in:
- Soft candies such as taffy, caramels, fudge, gummies and other confections (not recommended for use in hard candies or chocolates)
- All baked goods
- Ice cream & frozen dairy
Our Super Strength "LorAnn Naturals" Flavors are:
- Gluten free
- Concentrated
- Kosher certified (except Creamy Caramel and Toffee)
- Free of nut and dairy allergens
Bakery Emulsions
Bakery emulsions are water-based alternatives to baking extracts. When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts. The flavors are more robust and will not "bake-out" when exposed to heat. Our Bakery Emulsions offer superior results at a great value.
Lorann Bakery Emulsions are equivalent in strength to baking extracts. 1 teaspoon emulsion = 1 teaspoon extract
Use LorAnn Bakery Emulsions in:
- Baked goods such as cookies, cakes, muffins, brownies and sweet breads
- Frostings and glazes
Our Bakery Emulsion Flavors are:
- Gluten free
- Most are Kosher certified
- Free of nut and dairy allergens (except Cream Cheese, which contains dairy)
Vanilla Extracts
Our vanilla extracts are made from premium ingredients and are comparable to other high-end vanilla extract brands, but at a typically lower price point.
Use LorAnn Vanillas in:
- All your baked goods
- Frostings and glazes
- Confections
- Ice cream and beverages
All of our Vanilla products are:
- Gluten free
- Kosher certified
- Free of nut and dairy allergens
Flavor Fountain
Not a syrup or topping! These concentrated flavorings will flavor and color all frozen dairy treats as well as shakes, beverages, protein shakes, and diet drinks. Just add to any vanilla or chocolate base. The quart size is ideal for use in commercial soft serve machines, while the 4 ounce size is perfect for home ice cream machines and blenders.
Use Flavor Fountain to flavor and color:
- Soft-serve and hard ice cream
- Frozen yogurt
- Protein drinks
- Diet drinks
- Smoothies & shakes
Suggested usage levels:
- 1 oz. per gallon of ice cream or yogurt base
- 1 tablespoon per quart ice cream recipe
- 1 teaspoon per 16 oz. shake or beverage
Our Flavor Fountain flavors are:
- Gluten free
- Free of nut allergens (except Texas Peanut Butter)
- Most are free of dairy allergens
View Full LorAnn Oils Catalog Online at https://www.flipsnack.com/C75DCF88B7A/lorann-wholesale-catalog-2022-23-no-pricing/full-view.html
Flavours /Extracts verses Baking Emulsions
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
