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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
New Arrival
Ann Clark Gourmet Chocolate Cake Mix

Ann Clark Gourmet Chocolate Cake Mix

SKU: 150140

Item Code: 43-031

$16.99
New Arrival
Ann Clark Gourmet Triple Chocolate Cookie Mix

Ann Clark Gourmet Triple Chocolate Cookie Mix

SKU: 150137

Item Code: 43-035

$18.50
New Arrival
Ann Clark Gourmet Yellow Cake Mix

Ann Clark Gourmet Yellow Cake Mix

SKU: 150138

Item Code: 43-027

$14.00
Louis François OvoFree Mousse 100 g

Louis François OvoFree Mousse 100 g

SKU: 180031

Item Code: 10331

$39.99
Louis François OvoFree Macaron 100 g

Louis François OvoFree Macaron 100 g

SKU: 180030

Item Code: 10321

$37.99
Louis François Cream of Tartar 150 g

Louis François Cream of Tartar 150 g

SKU: 180029

Item Code: 10140

$16.50
Louis François Cream of Tartar 1 kg

Louis François Cream of Tartar 1 kg

SKU: 180028

Item Code: 421A

$50.75
Louis François Sodium Citrate 150 g

Louis François Sodium Citrate 150 g

SKU: 180025

Item Code: 10049

$18.75
Louis François Sorbitol Powder 1 kg

Louis François Sorbitol Powder 1 kg

SKU: 180024

Item Code: 1951A

$32.50
Louis François Inulin 1 kg

Louis François Inulin 1 kg

SKU: 180023

Item Code: 10167

$45.75
Louis François Gallia Inverted Sugar 1 kg

Louis François Gallia Inverted Sugar 1 kg

SKU: 180022

Item Code: 1401J

$28.75
Louis François Super Neutrose 150 g

Louis François Super Neutrose 150 g

SKU: 180019

Item Code: 10126

$29.75
Louis François Iota Carrageenan 150 g

Louis François Iota Carrageenan 150 g

SKU: 180013

Item Code: 10042

$32.50
Louis François Xanthan Gum 150 g

Louis François Xanthan Gum 150 g

SKU: 180012

Item Code: 10024

$24.25
Louis François Xanthan Gum 1 kg

Louis François Xanthan Gum 1 kg

SKU: 180011

Item Code: 1821A

$80.25
Louis François Beef Gelatine HALAL 1 kg

Louis François Beef Gelatine HALAL 1 kg

SKU: 180010

Item Code: 10352

$65.00
Louis François Agar Agar Powder 150 g

Louis François Agar Agar Powder 150 g

SKU: 180008

Item Code: 10038

$44.50
Louis François Agar Agar Powder 1 kg

Louis François Agar Agar Powder 1 kg

SKU: 180007

Item Code: 130A

$129.99
Louis François Pectin 325NH95 150 g

Louis François Pectin 325NH95 150 g

SKU: 180006

Item Code: 10099

$28.50
Louis François Pectin 325NH95 1 kg

Louis François Pectin 325NH95 1 kg

SKU: 180005

Item Code: 1630A

$133.29
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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.