Description
| Product description: | Grade A vanilla pods with an intense flavour profile, strong aromatics and dark brown oily appearance. They are plump and supple and look visually attractive. Tahitian variety vanilla pods are renowned for their sweet aroma and bringing floral, fruity, cherry flavours into pastries and cold desserts. | |
| Variety / Origin: | Tahitian variety vanilla pods. Papua New Guinea origin. | |
| Quality: | Grade A vanilla pods (also called gourmet). The vanilla is visually attractive so it can be a feature ingredient in gourmet cuisine. Fewer pods are required for more flavour over less time which is why many executive chefs, master brewers and distillers prefer using grade A vanilla pods. | |
| Guarantee: | Vanilla pods are free of pesticides and grown in an organic manner without artificial fertilizers. Pods are hand sorted ensuring only the highest quality vanilla pods. | |
| Length: | Vanilla pods minimum length for Tahitian variety is 12cm. | |
| Vanillin / Moisture: | 1.8% – 2.0% vanillin / minimum 30% moisture | |
| Microbiology: | Standard Plate Count CFU/g: Coliform CFU/g: E.coli CFU/g: Yeasts CFU/g: Mould CFU/g: Salmonella per 25g: | 92,000. Limit: <1,000,000 <10. Limit: <10 <10. Limit: <10 <500. Limit: <1,000 <100. Limit: <1,000 Negative |
| Applications: | Ice creams, pastries, cold desserts, beverages, confectionery etc. Flavouring for exotic stews, batters, anglaise and sauces. Flavouring for brewery and distillery uses. | |
| Suggested Dosage: | 1 vanilla pod per kg for general use. For brewery and distillery applications use 2-3kg per 1000 litres. | |
| Shelf Life: | 24 months in un-opened vacuum pack @ <20°C | |
