Cappuccino Flavor. It is recommended to add flavoring during secondary fermentation, but feel free to experiment. Trying adding during primary fermentation, kegging, or bottling for some unique taste sensations.
Cappuccino Flavor is completely water soluble. 3-4 times stronger than most flavorings. Cappuccino Flavor LorAnn Flavoring can add a ton of flavor to a 5-6 gallons of wine or beer.
1 dram will flavor 5-6 gallons of beer, wine, cider or mead.
The warm spice mix of this flavoring lends itself well to frostings, cakes and cookies, but is also fabulous as a candy or fudge flavoring.
Cappuccino Flavor (also known as candy flavoring oil). It will add an extra layer of flavor to your breads, brownies, frostings, shortbread, pound cake, cookies, cakes, cocktails, and even fudge.
1 dram = about 1 teaspoon
Appropriate for use in chocolates and coatings (typical use is ¼ to ½ teaspoon per pound)
Used sparingly, these powerful, all natural oils can add intense flavor and aroma to candies, chocolates, frostings, baked goods, soups and marinades.
The essential oils that LorAnn Oils labels as food grade are approved by a regulation of the FDA (a classification known as GRAS) or appear on the industry approved register of safe ingredients for the flavor industry. LorAnn Oils is independently certified as a Safe Quality Foods (SQF) manufacturer.
Essential oils are the highly concentrated, volatile, aromatic essences of plants. These natural plant oils are appreciated for both their aromatic and flavoring qualities. Many essential oils such as peppermint, lemon and orange are commonly used to flavor desserts, candies and chocolates. Other, more herbal oils, such as thyme and marjoram are better suited for flavoring savory foods such as stews and sauces. Lavender and bergamot oils have become popular in chocolate crafting especially.
HOW DO I USE FOOD GRADE ESSENTIAL OILS?
Essential oils are VERY concentrated, and therefore should be used in small amounts and never ingested undiluted or directly from the bottle.
USING CITRUS OILS IN PLACE OF CITRUS ZEST:
- Substitute lemon oil for lemon zest, orange oil for orange zest and lime oil for lime zest.
- In recipes calling for grated citrus zest or peel start with 1/8 teaspoon essential oil in place of 1 tablespoon of zest. No more grated knuckles! This is an easy way to add a punch of citrus flavor to glazes, toppings, sauces – even piecrust!
USING ESSENTIAL OILS IN SAVORY COOKING:
- For most oils, one drop replaces a teaspoon of dried herb or spice.
- For bolder tasting herb oils such as Thyme, Oregano (Origanum), Rosemary and Marjoram, dip a toothpick into the bottle and stir into your recipe just before serving. Stronger flavored oils can be simmered at length in soups and stews to produce a milder flavor.
- For milder herb oils use 1 - 2 drops at the end of cooking, or just before serving.
USING ESSENTIAL OILS IN BAKING AND CANDY MAKING:
- As with LorAnn’s super strength oils, natural essential oils are about 3 to 4 times stronger than alcohol-based extract flavorings (an extract is a flavor diluted in alcohol or a combination of alcohol and water).
- To substitute natural essential oils for an extract, start by using ¼ teaspoon essential oil in place of 1 teaspoon of an extract. Some essential oils such as clove and peppermint are particularly potent. We recommend starting with less and adding more to taste.
USING ESSENTIAL OILS IN CHOCOLATE AND CHOCOLATE CRAFTING
- All food grade essential oils are appropriate for use in real chocolate and chocolate coating (candy melts).
- Use approximately 1/4 to 1/2 teaspoon per pound of chocolate or chocolate coating. Also ideal for flavoring candy centers & fondants.
- To use, add oil to melted chocolate and stir to mix thoroughly. When using a floral or herbal essential oil such as lavender and bergamot, just a hint of essence is needed. We recommend dipping a toothpick into the bottle and stirring into the melted chocolate. With these flavors, it’s best to start with a tiny amount and add as necessary.