Description
| Product description: | Grade B Tahitian variety vanilla pods compared to Grade A vanilla pods are visually less attractive, smaller in size and have a larger number of vanilla pods per kilogram. Grade B vanilla pods are the most popular choice for making vanilla extract and pastes and for flavouring in brewery and distillery uses. | |
| Variety / Origin: | Tahitian variety vanilla pods. Papua New Guinea origin. | |
| Quality: | Grade B vanilla pods are visually less attractive so used where appearance is not and issue. They are the most popular choice amongst our brewery, distillery and Thermomix customers and are a good choice for a balance between budget and quality. | |
| Guarantee: | Vanilla pods are free of pesticides and grown in an organic manner without artificial fertilizers. | |
| Length: | Grade B Tahitian variety vanilla pods minimum length is 10cm. | |
| Vanillin / Moisture: | 1.0% – 2.0% vanillin / 15% – 35% 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 cream, pastries, desserts, beverages, confectionery etc. Flavouring for brewery and distillery uses. Manufacturing of vanilla extract and vanilla paste with the by-product used to produce ground vanilla and vanilla caviar seeds. | |
| Suggested Dosage: | 1 Vanilla Pod per kg for general use. For brewery and distillery applications use 2-3kg per 1000 litres. 100g vanilla pods per litre for vanilla extract / vanilla paste (1 fold concentration). | |
| Shelf Life: | 24 months in un-opened air tight pack @ <20°C | |
