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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Lorann Oils/Flavorings
I am so confused by all of the choices they have, oils, extracts, emulsions....what is each best for?
Re: Lorann Oils/Flavorings
I have a bunch of the emulsions ("princess", orange, almond) - I usually use them for baking. They don't have alcohol in them, and are supposed to keep their flavor better at high temps than extracts do. I've also used them in frosting, just like I would use extract. I also have the vanilla paste, which seems similar to the emulsions.
The oils can be used for candy or stuff where you don't want water/liquid.
Hi there - I am the e-commerce director for LorAnn Oils. Sorry to hear about your confusion! The other posts answering your question were correct, but maybe I can clarify some points about our different flavorings.
First of all, each type of flavor that you mentioned (flavoring oils, extracts and emulsions) can all be used for baking. The main difference is the concentration of the flavor.
Our super-strength flavors (also known as candy oils or flavoring oils) are about 4 times stronger than an emulsion or extract. These highly concentrated flavors are ideal for candy & chocolates where either high cooking temperatures or the addition of liquids is a factor. When used in baking we recommend adding 1/4 tsp. flavoring in a standard cake, cupcake, sweet bread, cookie or cheesecake recipe. For frostings, it's best to start with a few drops and add more to taste. LorAnn sells over 100 unique flavors in this category, which gives candy makers and bakers a wide range of flavoring options.
Bakery Emulsions are LorAnn's version of an extract. These flavorings are formulated to be the same strength as an "extract" (1 tsp. emulsion = 1 tsp. extract) but instead of the flavor being diluted in alcohol, as is the case with an extract, it is in a water base. Being in a water base allows the flavor to stay truer and not bake-out. Emulsions are ideal for baking and to flavor frosting, but are not appropriate for flavoring chocolate or hard candy.
The only flavoring that LorAnn sells in an extract format (alcohol-base) is vanilla.
Hope this helps clear your confusion
Yes thank you for the answer! You should put that exact post on your website LOL. So far I love everything I have tried from Lorann but I think the Princess emulsion is my favorite!