Natural vanilla powder
Descriptions
APPEARANCE: VERY FINE-GRAINED, HOMOGENEOUS POWDER, CHOCOLATE BROWN IN COLOR.
AROMA: INTENSE, CHARACTERISTIC OF VANILLA, SMOOTH AND SWEET.
RECOMMENDED USES: INTENDED FOR USE IN HIGH-END COOKING, PERFUMERY, CREAMERY, ICE CREAM, PROCESSING INTO EXTRACT OR OLEORESIN FOR THE FOOD INDUSTRY (soda, dairy products, ice cream, cookies, etc.).
VANILLIN CONTENT: 1.2% +/- 0.1
MOISTURE CONTENT: 10% +/-2
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:
VANILLA POWDER IS OBTAINED BY DRY GRINDING VANILLA BEANS OF VARIOUS QUALITIES.
ORGANOLEPTIC CHARACTERISTICS:
Smell: Sweet, prune, banana, vanilla
Appearance: Powder
Color: Chocolate brown
NOTES AND OBSERVATIONS:
VANILLA POWDER IS INTENDED FOR INDUSTRIAL PRODUCTION, FOR THE MANUFACTURE OF OLEORESINS AND NATURAL EXTRACTS. NORTH AMERICAN MANUFACTURERS ARE THE LARGEST CONSUMERS OF THIS VANILLA POWDER. IT HAS A CHOCOLATE BROWN COLOR.
100% Madagascar vanilla powder, with no additives or preservatives. Madagascar vanilla grown without chemical fertilizers or pesticides.
STORAGE AND PRESERVATION:
Preferably store in tightly closed containers, away from air and light, at a stable and moderate temperature. Handle in a well-ventilated area away from any sources of ignition and heat.
