Bourbon vanilla pods – European red
Descriptions
APPEARANCE: RED, FLEXIBLE, SPLIT PODS.
AROMA: POWERFUL, FLORAL SCENT WITH WARM CHOCOLATE NOTES.
RECOMMENDED USES: PROCESSING INTO EXTRACT OR OLEORESIN FOR THE FOOD INDUSTRY (soda, dairy products, ice cream, cookies, etc.).
VANILLIN CONTENT: 1.7% +/- 0.1
MOISTURE CONTENT: 25% +/-2
LENGTH: GENERALLY CLASSIFIED from 14cm to 20cm.
STORAGE CONDITIONS: STORE IN A HERMETICALLY SEALED CONTAINER, IN A DRY PLACE AWAY FROM DIRECT SUNLIGHT, PREFERABLY AT A TEMPERATURE BETWEEN 18°C AND 22°C.
METHOD OF PRODUCTION:
Obtained by blanching, steaming, and drying healthy pods in the sun and shade.
ORGANOLEPTIC CHARACTERISTICS:
Smell: Sweet, prune, banana, vanilla
Appearance: Pod
Color: Uniform reddish
QUALITATIVE CLASSIFICATION OF VANILLA BEANS:
These vanilla beans may correspond to:
CATEGORY 1 (A1: Unsplit)
Whole, healthy, supple, and full beans with a characteristic flavor and uniform reddish color, with no spots or scratches other than the mark.
Maximum water content: 25%.
CATEGORY 2 (A2: Split)
Whole, healthy, supple and full pods with a characteristic flavor and uniform reddish color, which may have a few spots or scratches whose total length does not exceed one-third of the length of the pod.
Maximum water content: 25%.
PHYSICAL AND CHEMICAL CHARACTERISTICS:
Water content: 25% (loss at 105°C)
STORAGE AND PRESERVATION:
Store preferably in closed, well-filled containers, protected from air and light, at a stable and moderate temperature. Handle in a well-ventilated area away from any sources of ignition and heat.
