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This organic vanilla is excellent for baking, making ice cream, adding some flavor to smoothies, and making sodas. This organic vanilla is a family tradition that dates back to the 1930s. We start with the finest Madagascar beans and grind them to a fine mesh we add organic alcohol and some organic sugar for sweetness and mix in a lot of love. The whole thing is aged for up to two weeks in our special ageing extractor tanks. During the course of ageing the extract is continually sampled for peak flavor. We only pull the extract off extraction when it reaches our high standards for taste. The final test prior to filtering is to run the sample on a gas chromatograph which checks for peak purity. You may view our chromatographs and mass spectrometers on our quality control page. Once this testing is complete the extract is sent to the filtering room where the ground up bean is separated from the liquid extract. The finished vanilla extract may be bottled at this time or put in drums for more ageing. Good vanilla extract is never rushed but is allowed to age like a fine wine until its time has come. We treat our vanillas this way every time. Our customers have won many awards and honors with our vanilla extract being a part of there recipe. Our organic vanilla can be a part of your home spun recipe or a part of you business. You can buy our organic vanilla extract in small quantities and see for yourself about our quality. SHAREDTEXT nutritional_flavorconc Ingredients:
Organic vanilla beans, Organic ethyl alcohol, water, organic cane juice
Organic Extracts Excellent for baking, ice cream, coffee syrups and in beverage applications
How to use:
A good rule for starting usage is .25%. Finding the perfect amount of Flavor Extract for your recipe is an art form, and requires practice! First start with a small amount such as a .25% (up to 1%) of of your extract or flavor. Taste the flavor in the finished dough or ice cream. If the flavor tastes good and dissipates after 3 to 5 seconds, it's perfect!
Note: if this a baked product and it has not been baked, you will need to add 10% more to compensate for the loss during baking.
When making and freezing ice cream it is also possible the extract will become diluted due to the whipping of air into the product from the ice cream machine, and you may need to add additional extract.
If at any time you notice a minty taste on your palate or a medicinal taste, you have over-flavored your product. Or, if you are burping the flavor up an hour or more after you have eaten the finished product then you have probably over flavored it. The trick to making a product taste good is to give just enough flavor to tease the taste buds, without overdoing it. That's what keeps them coming back for more.
Diacetyl is a main flavor agent in the starter cultures used to make butter, according to a report by the National Toxicology Program. Minute amounts of the compound are also naturally present in milk, yogurt, cheese, coffee, honey and most fruits. Because diacetyl is a natural product of alcohol fermentation, it is often found in beer and wine. Diacetyl may be hazardous when heated and inhaled over a long period. It has been linked to a high prevalence of acute lung disease in industrial workers that handle the flavoring.
Ingredients: Water, Ethyl Alcohol, Natural Plant and Vegetable Extracts