Vanilla Concentrate — Coeur de Vanille
NO SUGAR · NO ADDITIVES
A concentrate, not a sweetened paste. Cured beans extracted at a three-toone ratio, with vanilla seeds and vanilla powder added: 1.4 to 1.5 kg of beans per 1 kg of finished product.
Key Features
Composition
Concentrated extracts of V. planifolia and V. tahitensis, vanilla seeds and vanilla powder — full datasheet on request
Total vanilla
1.4 to 1.5 kg of beans per kg of finished product
Added sugar
None
Appearance
Smooth, uniform texture with visible seeds · black to dark brown
Packaging
250 g jars · 20 g professional samples
Storage
Ambient temperature, away from light · Best before 12 months
Applications
All dairy preparations, creams, ganaches, ice creams, batters. Withstands heat; for maximum aromatic impact, add in two stages, hot then at finishing
Dosage
1 to 2 g per kg of preparation, the aromatic equivalent of one 19 cm bean. Cost per kilo of finished preparation is lower than with whole beans: in a conventional infusion, a significant share of the aromatics stays trapped in the pod wall
Discover our other origins
Java Sundanese Tilu
On the fertile slopes of Mounts Tilu, Halu, and Ciwidey, in the coffee-growing region surrounding the city of Bandung, renowned for its fine harvests with balanced and elegant aromatic profiles; ;
Andaliman
Native to the highlands of Lake Toba, andaliman is a rare wild berry known for its citrusy and floral notes and its slight numbing sensation. Selected by Kawanga for its distinct and expressive aroma.
