Page 35 - 2017-2018_LorAnnWholesaleCatalog

Preserve-It Waxes
These convenient preservatives help to extend the shelf life and 6105
great taste of your finished creations. Premium
Paraffin Wax
6060 Preserve-It Antioxidant—Artificial
(Fully Refined/Food Grade)
Reduces rancidity in high fat candies, pastries, desserts, and baked
Beads 1 lb. ............... 3.25
goods. Active Ingredients: BHA, BHT.
6022
6065 Preserve-It Antioxidant—Natural
Beeswax Beads, White
An all-natural antioxidant to reduce rancidity. Needs only be listed on
12 oz. ................... 6.95
your product’s ingredient list as a “natural flavor.”
(Waxes are not eligible for free freight offer)
Ascorbic Acid (Vitamin C) Glycerine, Natural Lecithin (liquid)
6070 Preserve-It Mold Inhibitor
An antioxidant used as a preservative, also Often used to restore consistency of icing and A thick extract from soybeans used to
Formulated to help prevent fermentation and mold growth from
added to breads to promote yeast growth. colors. Used in royal icing to make it shiny preserve, emulsify and moisturize foods.
and keep it from getting rock hard. Helps Many candy makers use lecithin as an within. Water-based. Active Ingredient: Potassium Sorbate.
Baker’s Ammonia retain moisture in foods and helps prevent emulsifier in real chocolates, caramel, Mold Inhibitor General Use Guide: Use 2 tsp. to 5 lbs. of total batch. Antioxidant
(Ammonium Carbonate Powder) sugar crystallization in foods like candy. and taffy. Combined with vegetable oils,
General Use Guide: Use 1¾ tsp. to each 5 lbs. of butter or oil (or other fat) in your recipe.
A leavening agent used in making it can be used instead of high-calorie oils
specialty cookies. Makes extra-crisp Gum Arabic (Acacia Powder) for greasing pans and sautéing food.
cookies or crackers—often called for Gum Arabic is colorless, tasteless and Item # Item Name 1 oz. 4 oz. 16 oz. 1 gal.
in old-fashioned recipes. odorless and is used in commercial food Saffron Threads (Spanish) 6060 Preserve-It Antioxidant, Artificial 1.90 5.50 18.00 95.00
processing to thicken, emulsify and Pure Spanish saffron is a pungent, 6065 Preserve-It Antioxidant, Natural 2.75 8.00 26.00 150.00
Citric Acid stabilize foods such as candy, ice cream aromatic spice used to flavor and tint foods. 6070 Preserve-It Mold Inhibitor 1.90 5.50 18.00 95.00
(Anhydrous Granular) and sweet syrups. Also used in cake
A natural fruit acid added to hard candy decorating to make gum paste. Tartaric Acid Powder
and creams. A natural crystalline compound most often
Hi-Sweet Powdered found in grapes. Sharper, more biting than
Coconut Oil (76°F melt point) Corn Syrup Citric Acid.
Deodorized and tasteless, LorAnn coconut (Karo™ syrup replacement)
oil is often added to chocolates, meltaways Helps to keep hard candy from getting Tragacanth Gum (powder) Gourmet Cookbooks
and other candies to improve viscosity, sticky in humid weather. Packed with A natural powder used as an emulsifier
texture, flavor and mouthfeel. Also used recipe. New and improved with a finer and thickener. Used in the same ways
to thin/smooth coatings for dipping or for consistency to reduce graining. as Gum Arabic.
easy flow in decorative chocolate fountains.
Invertase (Fermvertase) Xanthan Gum 4900 4911
Cream of Tartar A natural enzyme used to change Used as a thickening agent and stabilizer Lollipop Love Ideals Candy Cookbook
(Potassium Bitartrate) fondant from a solid to a cream or liquid. in a variety of foods. Also prevents
SRP 18.95 ............................12.95 SRP 10.95 ...................... 7.50
Cream of Tartar is added to candy Typically added to fondants or candy ice crystals from forming in ice creams
by Anita Chu (96 pgs., hard cover) by Mildred Brand (64 pgs. soft cover)
and frosting mixtures for creamier centers before dipping. and provides a “fat feel” in low or no-fat
consistency, and to egg whites before dairy products. In baking, Xanthan Gum
beating to improve stability and volume. Isomalt (granular) is also used as a substitute for wheat gluten
4902
Also used in candy making to prevent A reduced calorie sugar substitute in crystal in gluten-free breads, pastas and other 4912
crystallization. Odorless, colorless with form for hard candy, confections and baked flour-based food products. The Sweet Book All About Candy Making
a slight acid taste. goods. About half as sweet as sugar with of Candy Making SRP 11.95 ...................... 7.50
only 2 calories per gram. High resistance
SRP 24.99 ..................... 14.95 by Autumn Carpenter (48 pgs. soft cover)
to humidity and will not crystallize.
by Elizabeth LaBau (160 pgs. soft cover)
4903
4916
The Complete Photo Guide
Marshmallow Madness
Jar 6 Units Less than to Candy Making SRP 16.95 ...................... 9.99
Item # Item Name Misc. Sizes Unit Carton Carton 16 oz.* SRP 24.99 ..................... 14.95 by Shauna Sever (95 pgs. soft cover)
6015 Ascorbic Acid (Vitamin C) Spice Jar, 3.4 oz. 2.65 15.90 2.75 12.25 by Autumn Carpenter (223 pgs. soft cover)
6007 Baker’s Ammonia (Ammonium Carbonate) Spice Jar, 2.7 oz. 3.25 19.50 3.35 9.75 4905
6040 Citric Acid (Anhydrous Granular) Spice Jar, 3.4 oz. 1.95 11.70 2.10 6.00 4918
6107 Cream of Tartar (Potassium Bitartrate) Spice Jar, 3.0 oz. 2.65 15.90 2.75 8.85 Sweetapolita Bakebook Become a Candy Maker
6150 Tartaric Acid Powder Spice Jar, 3.4 oz. 2.85 17.10 2.95 12.25 SRP 22.99 ...........................14.95 at Home
7270 Tragacanth Gum (powder) Spice Jar, 2.7 oz. 6.75 40.50 6.85 26.25 by Rosie Alyea (206 pgs. soft cover)
6170 Xanthan Gum Spice Jar, 2 oz. 2.49 14.94 2.59 12.95 SRP 12.99 ...................... 7.65
by Meg Finamore (83 pgs. soft cover)
4906
Item # Item Name Misc. Sizes 4 oz. 16 oz. 1 gal. 5 lb. 4919
2140 Coconut Oil (76°F melt point) — 2.25 5.00 36.00 — Liquor Lollipops Gluten-Free Cupcakes
7110 Glycerine, Natural — 1.65 5.50 35.00 — SRP 14.99 ............................8.95 SRP 16.99 ...................... 9.99
6003 Gum Arabic (Acacia Powder) 2 oz. 2.80 — 14.95 — — by Kristen Maury (60 pgs. hard cover)
6045 Hi-Sweet Powdered Corn Syrup 25 lb. 29.95 — 1.60 — 7.35 4908 by Elana Amsterdam (104 pgs. soft cover)
7090 Invertase (Fermvertase) 1 oz. 1.40 3.80 11.00 48.00 —
2235 Isomalt (granular) — — 4.50 — 22.00 Sally’s Candy Addiction
6085 Lecithin (liquid) — 1.35 3.10 17.85 — SRP 25.00 ...........................15.95
6120 Saffron Threads (Spanish) 7 Grain Pack 3.70 — — — — by Sally McKenney (191 pgs. hard cover)
Items in table are available in larger quantities upon request *16 oz. and larger does not qualify for free freight
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