EMULSION Archives - Cook Specialty

Cookie Butter Emulsion 16 OZ

James — Sun, 27 Sep 2026 23:27:09 +0000

LorAnn® Better Than Extracts Cookie Butter Bakery Emulsion has a sweet, warmly spiced flavor with cinnamon and deep brown-sugar notes reminiscent of classic speculoos cookies.

Most LorAnn bakery emulsions are water-based, so they wont evaporate in the high heat of baking the way traditional alcohol-based extracts do, giving your baked goods stronger, longer-lasting flavor and aroma.

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

1 teaspoon baking extract = 1 teaspoon emulsion

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Red Velvet Emulsion 16 OZ

James — Sun, 27 Sep 2026 23:27:03 +0000

LorAnn® Better Than Extracts Red Velvet Bakery Emulsion features a smooth blend of mild cocoa and vanilla with light buttery richness to deliver the look and flavor of classic red velvet cake.

Directions

To color and flavor your favorite red velvet recipe, mix 1 tablespoon red velvet bakery emulsion into prepared batter for each 8- or 9-inch cake or 12 cupcakes. Blend well (no additional coloring needed) and bake according to recipe directions.

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

1 teaspoon baking extract = 1 teaspoon emulsion

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Brown Butter Emulsion 4 OZ

James — Sun, 27 Sep 2026 23:26:56 +0000

LorAnn® Better Than Extracts Brown Butter Bakery Emulsion adds rich, caramelized brown butter flavor to recipes without the extra work of stovetop browning.

Brown butter bakery emulsion is ideal for cookies, brownies and bars, muffins, quick breads, frostings, pancakes and waffles, and savory dishes like pasta, sauces, roasted vegetables, and potatoes.

1 teaspoon baking extract = 1 teaspoon emulsion

Note: Brown butter bakery emulsion can be used on its own or in combination with other flavors to enhance recipes.

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Velvet Cake Emulsion 4 OZ

James — Sun, 27 Sep 2026 23:25:47 +0000

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

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

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Vanilla Emulsion 4 OZ

James — Sun, 27 Sep 2026 23:25:39 +0000

LorAnn® Better Than Extracts Vanilla Bakery Emulsion delivers a rich vanilla flavor with mellow sweetness and subtle creamy warmth. All LorAnn bakery emulsions are water-based, so they wont evaporate in the high heat of baking the way traditional alcohol-based extracts do, giving your baked goods stronger, longer-lasting flavor and aroma. Vanilla bakery emulsion is ideal for cookies, cakes, brownies and ...

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Rum Emulsion 16 OZ

James — Sun, 27 Sep 2026 23:25:24 +0000

LorAnn® Better Than Extracts Rum Bakery Emulsion has a smooth rum flavor with buttery, caramel-like undertones and contains less than 2% alcohol.

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

1 teaspoon baking extract = 1 teaspoon emulsion

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Peanut Butter Emulsion 4 OZ

James — Sun, 27 Sep 2026 23:04:47 +0000

LorAnn® Better Than Extracts Peanut Butter Bakery Emulsion has a classic peanut-butter flavor with creamy sweetness and warm, roasted notes, made without peanuts.

All LorAnn bakery emulsions are water-based, so they wont evaporate in the high heat of baking the way traditional alcohol-based extracts do, giving your baked goods stronger, longer-lasting flavor and aroma.

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

1 teaspoon baking extract = 1 teaspoon emulsion

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Coffee Emulsion 16 OZ

James — Sun, 27 Sep 2026 22:25:39 +0000

LorAnn® Better Than Extracts Coffee Bakery Emulsion has a bold coffee flavor with dark-roast notes and smooth depth.

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

If substituting for brewed coffee in a recipe, add 1 teaspoon of emulsion for every 1/2 cup of brewed coffee and increase other liquid in the recipe by 1/2 cup.

1 teaspoon baking extract = 1 teaspoon emulsion

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Caramel Emulsion 4 OZ

James — Sun, 27 Sep 2026 22:10:03 +0000

LorAnn® Better Than Extracts Caramel Bakery Emulsion has a smooth caramel flavor with hints of warm browned butter, subtle butterscotch, and creamy vanilla.

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

1 teaspoon baking extract = 1 teaspoon emulsion

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Caramel Emulsion 16 OZ

James — Sun, 27 Sep 2026 22:10:03 +0000

LorAnn® Better Than Extracts Caramel Bakery Emulsion has a smooth caramel flavor with hints of warm browned butter, subtle butterscotch, and creamy vanilla.

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

1 teaspoon baking extract = 1 teaspoon emulsion

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