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Ingredients

Great flavor starts with the right ingredients. Our Ingredients collection features professional-grade bakery emulsions, pure extracts, super strength flavors and specialty ingredients staples like meringue powder, gelatin, cream of tartar, and lecithin trusted by pastry chefs and artisan bakers alike. Vanilla bean paste that smells like a dream. Lemon emulsion that actually tastes like lemon. Brown butter, pistachio, hazelnut, coconut, pumpkin spice — and that's just the beginning. The flavors your customers will ask about. The ingredients your recipes have been waiting for.

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FLAVORS
FLAVORS
BAKERY EMULSIONS
BAKERY EMULSIONS
EXTRACTS
EXTRACTS
SPECIALTY INGREDIENTS
SPECIALTY INGREDIENTS
BAKING MIXES
BAKING MIXES
Ingredients

Sub Categories

FLAVORS
FLAVORS
BAKERY EMULSIONS
BAKERY EMULSIONS
EXTRACTS
EXTRACTS
SPECIALTY INGREDIENTS
SPECIALTY INGREDIENTS
BAKING MIXES
BAKING MIXES
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86 products
Louis François Stab 2000 150 g

Louis François Stab 2000 150 g

SKU: 180018

Item Code: 10125

$31.25
Louis François Fipure Citrus 150 g

Louis François Fipure Citrus 150 g

SKU: 180014

Item Code: 10294

$33.25
Louis François Yellow Pectin 150 g

Louis François Yellow Pectin 150 g

SKU: 180002

Item Code: 10104

$30.75
Out of Stock
LorAnn Oils Vanilla Bakery Emulsion – 16 oz

LorAnn Oils Vanilla Bakery Emulsion – 16 oz

SKU: 130027

Item Code: 0767-1000

$18.99
LorAnn Oils Vanilla Bakery Emulsion – 4 oz

LorAnn Oils Vanilla Bakery Emulsion – 4 oz

SKU: 130026

Item Code: 0767-0800

$5.75
Out of Stock
LorAnn Oils Cake Batter Super Strength Flavor – 1 oz

LorAnn Oils Cake Batter Super Strength Flavor – 1 oz

SKU: 130004

Item Code: 0142-0500

$4.99
Louis François Dehydrated Glucose DE40 1 kg

Louis François Dehydrated Glucose DE40 1 kg

SKU: 180020

Item Code: 6120

$21.75
Louis François Pectin NH Nappage 1 kg

Louis François Pectin NH Nappage 1 kg

SKU: 180003

Item Code: 1622A

$124.99
Satin Ice CMC Powder - 4oz - Pail

Satin Ice CMC Powder - 4oz - Pail

SKU: 140076

Item Code: CMC0400

$8.75
Satin Ice Glucose Syrup - 8oz - Pail

Satin Ice Glucose Syrup - 8oz - Pail

SKU: 140075

Item Code: GLC0899

$5.75
LorAnn Oils Lecithin – 4oz

LorAnn Oils Lecithin – 4oz

SKU: 130033

Item Code: 6085-0800

$3.25
Louis François Citric Acid Powder 1 kg

Louis François Citric Acid Powder 1 kg

SKU: 180027

Item Code: 106A

$30.25
Louis François Ascorbic Acid 150 g

Louis François Ascorbic Acid 150 g

SKU: 180026

Item Code: 10184

$18.99
Louis François Dextrose 1 kg

Louis François Dextrose 1 kg

SKU: 180021

Item Code: 450A

$20.50
Louis François Stab 2000 1 kg

Louis François Stab 2000 1 kg

SKU: 180017

Item Code: 1971A

$114.99
Louis François Soy Lecithin Powder 100 g

Louis François Soy Lecithin Powder 100 g

SKU: 180016

Item Code: 10040

$16.25
Louis François Soy Lecithin Powder 1 kg

Louis François Soy Lecithin Powder 1 kg

SKU: 180015

Item Code: 1245A

$57.99
Louis François Fish Gelatine 200 Bloom 150 g

Louis François Fish Gelatine 200 Bloom 150 g

SKU: 180009

Item Code: 10025

$37.95
Louis François Yellow Pectin 1 kg

Louis François Yellow Pectin 1 kg

SKU: 180001

Item Code: 1615A

$117.99
LorAnn Oils Cookie Butter Bakery Emulsion – 4 oz

LorAnn Oils Cookie Butter Bakery Emulsion – 4 oz

SKU: 130040

Item Code: 0776-0800

$5.75
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Frequently Asked Questions

Bakery emulsions are water-based flavor concentrates where the flavor compounds are suspended in water rather than alcohol (as in extracts).

This means the flavor holds up better during baking—it doesn’t bake off at high temperatures the way alcohol-based extracts can.

The result is a stronger, truer flavor in your finished bake.

Store in a cool, dark place away from heat and direct sunlight—a pantry or cupboard away from the oven is ideal.

Keep lids tightly sealed to prevent evaporation and oxidation. Most emulsions and extracts have a good shelf life when stored correctly.

Avoid refrigerating emulsions, as temperature fluctuations can affect their consistency and shelf stability.

Always check individual product labels for specific storage guidance and shelf life recommendations.

Yes — our specialty ingredients are formulated for consistent performance across both small-batch artisan baking and high-volume commercial production.

LorAnn Super Strength Flavors are highly concentrated flavor oils—typically 3–4 times stronger than standard extracts.

A little goes a long way: most recipes only need ¼ to ½ teaspoon per batch.

They’re ideal for hard candies, lollipops, and any application where liquid content needs to stay minimal, but they work beautifully in buttercream, ganache, and fillings too.

If you want a bold, unmistakable flavor hit—pistachio, pralines & cream, marshmallow—this is your go-to.

These are the behind-the-scenes workhorses that hold your bakes together — literally. Meringue powder is a shelf-stable substitute for raw egg whites, used for royal icing, meringue buttercream, and stabilizing whipped toppings. Cream of tartar stabilizes egg whites when whipping and prevents sugar crystallization in cooked sugar work. Gelatin (250 Bloom) sets mousses, panna cottas, mirror glazes, and bavarian creams to a clean, professional finish. Lecithin acts as an emulsifier — it binds fat and water together in ganaches, chocolate, and batters for a smoother, more stable texture. If you're serious about pastry, these aren't optional extras — they're the difference between a bake that holds
and one that doesn't.