Vanilla caviar
Descriptions
APPEARANCE: HOMOGENEOUS SEEDS WITH VERY FINE GRAIN, CHOCOLATE BROWN IN COLOR.
AROMA: INTENSE, CHARACTERISTIC OF VANILLA, SMOOTH AND SWEET.
RECOMMENDED USES: VANILLA CAVIAR IS INTENDED FOR HIGH-END CUISINE AND GASTRONOMY. RESTAURATEURS, CHEFS, PASTRY CHEFS, CREMERIES, AND TEA ROOMS ARE THE LARGEST CONSUMERS OF THIS VANILLA CAVIAR. IN SOME CASES, IT IS USED AS AN ADDITIVE IN PROCESSING, IN EXTRACTS OR OLEORESINS FOR THE FOOD INDUSTRY (soda, dairy products, ice cream, cookies, etc.).
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 CAVIAR IS OBTAINED FROM THE EXTRACT OF SEEDS IN VANILLA PODS OF VARIOUS QUALITIES.
ORGANOLEPTIC CHARACTERISTICS:
Smell: Sweet, prunes, banana, vanilla
Appearance: Seeds
Color: Chocolate brown
NOTES AND OBSERVATIONS:
VANILLA CAVIAR IS INTENDED FOR HIGH-END CUISINE AND GASTRONOMY. RESTAURATEURS, CHEFS, PASTRY CHEFS, CREMERIES, AND TEA ROOMS ARE THE LARGEST CONSUMERS OF THIS VANILLA CAVIAR. IT HAS A CHOCOLATE BROWN COLOR.
100% Madagascar vanilla beans, with no additives or preservatives. Madagascar vanilla grown without chemical fertilizers or pesticides. The vanilla beans are recovered after the extraction process used to make vanilla extract, then simply sifted to obtain a uniform product quality. Please note that vanilla seeds can only be used as a visual marker in your preparations (homemade ice cream, pancakes, waffles, various cakes, etc.). Vanilla seeds give a very attractive visual appearance reminiscent of vanilla, but without adding any flavor.
STORAGE AND PRESERVATION:
Store preferably 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.
