Velvet cake Emulsion flavouring 4oz 118ml Lorann

This velvet cake bakery emulsion delivers the classic cocoa-vanilla flavour of traditional velvet cake without added colour.

LorAnn® Better Than Extracts™ Velvet Cake Bakery Emulsion captures the signature velvet-cake flavour with mild cocoa, light vanilla sweetness, and a subtle tang.

Most LorAnn bakery emulsions are water-based, so they won’t evaporate in the high heat of baking the way traditional alcohol-based extracts do, giving your baked goods stronger, longer-lasting flavour and aroma.

Velvet cake bakery emulsion is ideal for cookies, cakes, brownies and bars, muffins, quick breads, frostings, and more.

1 teaspoon baking extract = 1 teaspoon emulsion

BPA free, recyclable PET plastic bottles.

Water-based • Gluten-free • Kosher • Soluble in water 

An emulsion avoids the use of solvents, such as alcohol, to blend the flavors into a liquid solution.  Instead, a flavor emulsion is a microscopic dispersion of tiny flavor droplets in an aqueous medium, usually water. This is made possible by the use of an emulsifying agent, commonly a natural vegetable gum such as Xanthan or Acacia. Emulsions are made through a high-shearing process where drops of flavor are mixed with an emulsifier; shearing is the process of making tiny droplets.  The flavor droplets become encapsulated by the gum.   These natural gums also help protect the flavor from thermal abuse during the heating or baking of a product.

LorAnn Bakery Emulsions

Take your baking to the next level with LorAnn Bakery Emulsions, the professional baker’s choice for bold, long-lasting flavour. Unlike traditional alcohol-based extracts, bakery emulsions use a water-based formula that keeps its flavour strength even when exposed to high baking temperatures.

This means your cakes, cookies, muffins, and desserts will have richer, more vibrant flavour that doesn’t bake out during cooking. The result is a more consistent and full-bodied taste in every bite.

LorAnn Bakery Emulsions are perfect for cakes, cupcakes, cookies, frostings, fillings, glazes, and desserts. Because they are water-based, they blend beautifully into batters, icings, and creams, giving you smooth, even flavour throughout your recipe.

Why bakers love LorAnn Bakery Emulsions:

• Stronger flavour than traditional extracts

• Water-based formula designed for baking

• Flavour won’t bake out at high temperatures

• Ideal for cakes, cookies, cupcakes, frostings, and fillings

• Smoothly blends into batters and icings

• Wide range of delicious bakery flavours available

LorAnn Bakery Emulsions are a favourite among home bakers and professional cake decorators who want dependable, bakery-quality flavour in their creations.

Tip: Because emulsions are water-based, they are best used in baking and frostings. For flavouring chocolate or candy melts, choose oil-based flavourings instead.