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Red Velvet Baking Emulsion 4 oz.

Red Velvet Baking Emulsion 4 oz.

Only 3 left

$4.99

Better than an Extract! Water-based instead of alcohol-based so the flavor won't bake-out. 

This Red Velvet Bakery Emulsion adds the rich taste and color of classic red velvet cake in one easy step!  Perfectly blended to give your favorite red velvet recipe an irresistible flavor and lush red color. 

Directions
To color and flavor your favorite red velvet recipe: For each 8 or 9-inch cake or 12 cupcakes, mix 1 tablespoon LorAnn Red Velvet Flavor to prepared batter and blend well (no additional coloring needed). Bake according to recipe directions.

Water-based
Gluten-Free 
Soluble in water 
Kosher Certified 
4 oz.  packagin BPA free, recyclable PET plastic bottles.

Flavoring that will not "bake out"

Model: 07620806

Red Velvet Baking Emulsion add a rich taste and color of classic red velvet cake in one easy step! It's perfectly blended to give your favorite red velvet recipe an irresistible flavor and lush red color. If your recipe calls for 1 tsp. extract, substitute with 1 tsp. emulsion.

Directions: To color and flavor your favorite red velvet recipe:  For each 8 or 9-inch cake or 12 cupcakes, mix 1 tablespoon LorAnn Red Velvet Flavor to prepared batter and blend well (no additional coloring needed).  Bake according to recipe directions.

Quick Red Velvet Cake & Cupcake Recipe: Add 2 tablespoons LorAnn Red Velvet Bakery Emulsion to the prepared batter of a standard boxed cake mix and blend thoroughly.  Bake according to package directions.   For Classic Red Velvet Cake, use a devil's food or chocolate cake mix.  Also works well in white cake mixes.  Frost with cream cheese frosting.

What is a baking "emulsion"? 
Emulsions are water-based,  alcohol-free alternatives to extracts.  Instead of using alcohol, the flavor is micro encapsulated in natural stabilizers and suspended in water.  The encapsulation enables the flavor to not lose its integrity when exposed to high heat. 
Which means....Use baking emulsions instead of extracts with better results!
When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts. 

  • Emulsions have a more potent, robust flavor.
  • Won't "bake-out" when exposed to heat
  • Alcohol free
  • Gluten Free

 Use emulsions to flavor:

  • Cookies
  • Cakes
  • Sweet breads & pastries
  • Frostings & glazes
  • Fondants, fillings, cream centers and other confectionery items.

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