I purchased several different emulsions by LorAnn Oils at a local store. Can you tell me what to do with them? How are they used? How much do I use (like extracts)? I also have one that has no flavor listed on the lable, just baking emulsion, what should I use that in? What do they do?

Thanks for your patience.

Janet DePuma

badge posted by: jdep6105 on January 15, 2011 at 11:34 pm in Q & A
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reply by: silkenpaw on January 16, 2011 at 12:28 am

I've never worked with emulsions but if you do a Google search for LorAnn Oils, they do have recipes. Also, on this page: https://www.lorannoils.com/c-10-bakery-emulsions.aspx, they say to substitute the emulsion tsp for tsp for an extract (presumably of the same flavor) called for in the recipe.

It sounds like they are flavoring agents, like vanilla extract or lemon or orange oil. I haven't been able to find anything called just "baking emulsion," they all have a flavor, such as "Rum baking emulsion," for example. My advice is to smell it and decide how you'd like to use it. Experiment. Maybe you can use it on part of a cookie dough so if you hate it you still have some cookies that aren't flavored with it.

Hope that helps and good luck!

reply by: pjh on January 16, 2011 at 12:57 pm

Hi Janet - We find the baking emulsions are stronger than regular extracts; check out the info. with our Princess Cake & Cookie emulsion. So I'd start with 1/4 to 1/2 teaspoon where you might use a teaspoon of extract, and taste - if it doesn't seem strong enough, add more. I'd hazard a guess you "baking emulsion" is similar to the Princess - a kind of all-purpose pastry flavor, citrus/vanilla/"nutty". Use it in sweet stuff.