LorAnn Bakery Emulsion - Caramel Baking beans Designed by Keith Brymer Jones

Designed by Keith Brymer Jones to be practical in the home and pleasing to the eye

one-click bowl assembly and latched lid

Made from aramid fibers that can withstand temperatures up to 475°F

Demeyere ControlInduc® - a safety system built into the pans which limits the maximum temperature to 250°C/485°F when used on induction cookers

LorAnn Bakery Emulsion - Caramel Baking beans Designed by Keith Brymer JonesAdd silky smooth, rich caramel flavour in your baked goods, frostings and more. Use it just like you would a caramel baking extractwith better results! The flavour in a bakery emulsion is suspended in water rather than being alcohol based, meaning the flavour will adhere to the fat source and will not bake out. You read that right The flavour does not bake out! Emulsions can be used in batters (from cakes and cookies to sweet breads and even