LorAnn Bakery Emulsion – Red Velvet (118 ml)

Get in one simple step the iconic flavor and hue of Red Velvet. More robust than a classic extract, the LorAnn emulsion delivers a rich and lasting taste, resists heat, and blends easily into all your preparations.

Highlights

• Integrated flavor + color for a true red velvet effect.

• Baking stability: perfect for sponge cakes, cupcakes, cookies, whoopie pies…

• Water-soluble: ideal for creams, frostings, ganaches, cream cheese frosting.

• Intense flavor that holds after baking and resting.

Recommended uses

• Batters: cakes, cupcakes, muffins, cookies, brownies.

• Creams & toppings: buttercream, cream cheese, whipped cream, frostings.

• Desserts: entremets, cheesecakes, verrines.

Dosage & instructions for use

• 1:1 substitution for an extract (e.g., 1 tsp emulsion ≈ 1 tsp extract).

• Indicative dosage: 1–2 tsp for 500 g of batter (adjust according to desired intensity).

• Shake well before use. Add at the end of mixing for even distribution.

Ingredients

Water, propylene glycol, colorants: E129, E133, xanthan gum, alcohol, flavors natural and artificial.
Warning: E129 may have adverse effects on activity and attention in children.

Allergens & possible traces: may contain egg, peanut, soy, milk, sulfur dioxide/sulfites (E220–E228) >10 mg/kg or mg/L (expressed as SO₂).
Wheat gluten free.
Content: 118 ml (4 fl oz).

Pro tips

• Combine the emulsion with a non-alkalized cocoa for an authentic red velvet taste.

• For a deeper shade, add a touch of red gel coloring.

• Store in a cool, dry place, bottle tightly closed, away from light.