Discover LorAnn’s NEW Vanilla Powder and why some professional bakers are calling it their secret ingredient for their vanilla-flavored recipes.
Category: Tutorials
What’s The Difference Between Citric Acid-Encapsulated and Malic Acid-Encapsulated?
If you are a professional confectioner or a home candy maker debating on which kind of encapsulated fruit acid is right for your confection, here is our flavor profile guide to help you make the decision.
Why Is LorAnn’s Meringue Powder the Number One Choice for Professional Cookiers Making Royal Icing
LorAnn’s Meringue Powder is the number one choice by professional bakers who make royal icing. Here’s why.
Why Does Anise Oil Crystalize?
Pure anise has a congealing point of 15ºC or 59ºF. But don’t fret if your anise oil is crystalized, here’s our troubleshooting tips for any easy fix!
Your Foolproof Solution To Shipping Candy or Baked Goods This Holiday Season
Here’s our guide to shipping fresh and delicious confections and baked goods with the help of desiccant packs.
How To Pipe Two-Toned Frosting on Cupcakes
Learn how to easily pipe two-toned frosting onto cupcakes. The perfect guide for baking beginners when it comes to professionally decorated cupcakes.