Page 17 - 2017-2018_LorAnnWholesaleCatalog

Emulsions Available
in Multiple Sizes
4 oz., 16 oz., and 1 gal.

Seven-Flavor
Emulsion Display
Display details on page 20.

Premium Bakery Emulsions

More Flavorful Than an Extract
Free Recipes 8056
Flavored Butternut Cookies
When it comes to flavoring, professional bakers almost exclusively use emulsions 1 cup lightly toasted nuts 2 cups all-purpose fl our Bakery Emulsion
(blanched almonds,
1 teaspoon LorAnn Bakery
pecans, walnuts or skinned
Emulsion (any fl avor)
hazelnuts)
½ cup granulated sugar, ½ teaspoon LorAnn Pure
Madagascar Bourbon
divided
Vanilla Extract
¼ teaspoon salt ¾ cup confectioners’ sugar Recipe Pad ......1.00
over alcohol-based extracts. The flavors are more robust and won’t “bake-out” when 2 sticks butter, softened
In food processor, pulse toasted nuts with ¼ cup sugar and
salt until nuts are fi nely ground. In large bowl, beat butter
and remaining ¼ cup sugar with an electric mixer on high
speed until fl uffy, about 3 minutes. Reduce speed to low and
Bakery Emulsions gradually add fl our, ground nut mixture, emulsion and vanilla
plastic wrap and refrigerate about 1 hour, or until dough is 75 tear-off sheets
and beat just until blended. Divide dough in half; cover with
exposed to heat. LorAnn Bakery Emulsions are water-based alternatives to extracts. The Professional’s Choice fi rm. Preheat oven to 325°F. Remove one piece of dough
from refrigerator. Lightly fl our hands and shape dough into
Over Extracts 1" balls; place cookies on ungreased cookie sheet and fl atten
• No Alcohol
• More Robust Flavor
• No Alcohol • • More Robust Flavor slightly with palm of hand. Bake 20 minutes or until lightly
•
browned. Transfer cookies to wire rack set over waxed paper
•
• • Flavor Won’t Bake Out • 1 tsp. Emulsion is equal and immediately dust with confectioners’ sugar. Repeat with per pad, recipes on
• Flavor Won’t Bake Out • 1 tsp. Emulsion is equal
to 1 tsp. Extract*
remaining dough.
Use baking emulsions instead of extracts for better results in all your homemade baked goods, *Use LorAnn Emulsions in any recipe calling for an “extract.” Makes about 40 cookies.
both sides.
frostings, fondants, and fillings.
Dimensions: 5 in. wide,
3.875 in. tall
Carton Pricing
4 oz. 6 Units Less
than
• WON’T BAKE-OUT Carton Natural Flavors Added Color Kosher
Item # Flavor Name Unit Carton 4 oz. 16 oz. 1 gal.
• WATER-BASED, NOT ALCOHOL-BASED 2.55 15.30 2.70 8.95 44.00 4
Almond
0748
• USE LORANN EMULSIONS IN PLACE OF AN EXTRACT 2.70 8.95 44.00 4
2.55
Banana
0740
15.30
• 1 TEASPOON EMULSION EQUALS 1 TEASPOON EXTRACT 2.70 8.95 44.00 4 4
0770
15.30
Blueberry
2.55
0742 Butter Vanilla 2.55 15.30 2.70 8.95 48.00 4
0752 Butter, Natural (clear) 2.55 15.30 2.70 8.95 44.00 4 4
0750 Buttery Sweet Dough* 2.55 15.30 2.70 8.95 44.00 4 4 Emulsions Usage Chart
0738 Cinnamon Spice 2.55 15.30 2.70 8.95 44.00 4
0744 Coconut 2.55 15.30 2.70 8.95 44.00 4
Treat Batch Size Amount
0754 Coffee, Natural 2.55 15.30 2.70 9.95 50.00 4 4 4
0745 Cream Cheese 2.55 15.30 2.70 8.95 44.00 Cakes Standard Size ........ 1–3 tsp.
0772 Hazelnut 2.55 15.30 2.70 8.95 48.00 4 4
Cookies Standard Batch ....... 1–3 tsp.
0758 Lemon, Natural 2.55 15.30 2.70 8.95 44.00 4 4
Frostings 3 Cups ............. 1–2 tsp.
0760 Orange, Natural 2.55 15.30 2.70 8.95 44.00 4 4
0766 Peppermint, Natural 2.55 15.30 2.70 8.95 48.00 4 4 Ice Cream or
0756 Princess Cake and Cookie** 2.55 15.30 2.70 8.95 44.00 4 4 Yogurt Bases Quart (32 oz.) ......... 1 Tbs.
0789 Pumpkin Spice 2.55 15.30 2.70 8.95 48.00 4 4 Gallon ............1 oz. (.7%)
0764 Raspberry 2.55 15.30 2.70 8.95 44.00 4 Shakes and
0762 Red Velvet*** 2.55 15.30 2.70 8.95 44.00 4 4 Smoothies 16 oz. .............. 1–2 tsp.
0746 Rum 2.55 15.30 2.70 8.95 48.00 4 4
0768 Strawberry 2.55 15.30 2.70 8.95 48.00 4 4 Emulsions: These are suggested starting usage levels. Add more or less
based on desired flavor intensity. Emulsions can be used at the same
proportion as an extract; if your recipe calls for 1 tsp. of almond extract,
Buttery Sweet Dough* Princess Cake & Cookie** Red Velvet***
substitute 1 tsp. of almond emulsion. Whenever possible, start with the
The rich taste of creamery butter combined A light, nutty taste accented with undertones Adds red velvet flavor and color in one easy
smallest amount and add to taste. Red Velvet Emulsion is unique and
with a hint of citrus and vanilla. Try it in of citrus and rich vanilla. Try it in place of step. Mix ½ oz. to batter for 12 cupcakes or should be used as noted on the label to achieve the desired color and
place of vanilla extract in your recipes. vanilla extract in your recipes. each 8–9 in. cake. flavor (i.e. 1 Tbs. for each 9-inch cake or 12 cupcakes)
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