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Phone: 732.354.4492

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FREE COOK BOOK

Cooking with Vanilla  by Mary Wasserman

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© 2016 by Bakto Flavors.  All Rights Reserved.

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-   VANILLA PLANET  -

VANILLA PRODUCTS

 

Vanilla is the only flavor in the US that has a standard of identity listed under the code of Federal Regulation. The article clearly states the list of ingredients that are allowed to be used in order to be able to label the product pure vanilla.

 

The basic fold system is defined as follows: One fold consists of a total extractive matter of 13.35 oz. of cured vanilla beans containing 25% moisture in a gallon of liquid. Two (2) fold will be 26.7 oz. in 1 gallon and so on. In order to label a product “pure vanilla extract” the extract must contain at least 35% ethanol by volume. Less than the above will be labeled vanilla flavor.

 

Vanilla beans are the fruit of the climbing orchid. Only two species are allowed to be used in food products, including V. planifolia, and V. tahitensis. Bakto Flavors offer 2 vanilla beans in sealed glass test tubes. We also offer vanilla beans in bulk.. There are different vanilla beans based on the origin, place of growing, and curing. The main production areas are Madagascar, Mexico, Uganda, India, and Indonesia, which grow V. planifolia. The V. tahitensis come from Tahiti and Papua New Guinea (PNG). Vanilla beans need to be stored in a cool, dry place in a sealed container. With time some of the moisture and flavor escape. Dry beans should not be discarded. These beans can be used for cooking although with some loss of aroma and flavor.

 

Using Whole Vanilla Beans

 

Many recipes call for whole vanilla beans. Many chefs will not replace vanilla beans with other vanilla products. If one follows this logic, here are the instruction for the use of whole vanilla beans:

 

Open the bean lengthwise and scrape the insides with a spoon or dull knife (if the bean is dry, put it in the microwave or pan with small amounts of water, then beans will re-hydrate in few minutes and will be easy to open). You can also cut the whole bean or part of it before cooking. The rest of the vanilla bean can be stored a glass sealed container or in the original test tube. No need to freeze or refrigerate beans (they will dry later). The bean has its own natural preservative to keep it for a long time. Beans that are properly cured will not have mold growing on them. Left over beans can be dried and added to the sugar jar. Beans should never be discarded. Beans can be placed in a jar with sugar, even after being used cooking.

 

Pure Vanilla Extract

 

Bakto Flavors only uses one size of 2 oz. Bottle. Our product is 1 fold extract obtained fro Vanilla planifolia or V. tahitensis beans. Most recipes call for 1-2 teaspoons of the extract.

 

Vanilla Sugar

 

Vanilla Sugar can be obtained by mixing sugar with vanilla extract, vanilla beans or vanilla oleoresin. The type of the sugar carrier may vary. Bakto Flavors offers 3 types of vanilla sugar:

 

Pure Vanilla Sugar

 

1 fold of extract with very fine sugar. This sugar is melted, combined with vanilla extract or oleoresin, plated, scraped and ground. This unique product can be used for toppings, cakes, cereal, on ice cream or yogurt. Use a full teaspoon for each application.

 

Golden Sugar Cane Vanilla.

 

This product contains an organic brown sugar and fine ground vanilla beans, mix together and package months before reach the stores. The sugar extracts flavoring material from the bean. This product is recommended for use as a cup or ½ a cup in a specific recipe. When using this product on there is no need to add any other vanilla product.

 

Vanilla Sugar.

 

This product is identical to above, but is prepared with white sugar. Some recipes call for white sugar.

 

All the vanilla sugars (3) can be used in coffee, tea, or chocolate, baking, dairy desserts, yogurt, top cereals.

 

Vanilla Powder/ Ground Vanilla Beans

Vanilla beans are dried in a special way developed by Bakto Flavors and Rutgers University. The drying temperature is the optimal condition for the escape of water (moisture) while the flavor material stays in the bean. After the bean reaches 10% moisture they are ground to a fine powder. Ground vanilla is designed to replace whole vanilla beans. One spoon is equal to one whole bean. The product will give the full aroma and flavor of vanilla and the visual effect of the black seeds.

Liqueur de Vanilla

Vanilla is a sweet liqueur prepared with a mixture of different vanilla flavors, which lends special aromatic and unique taste and smell. The liqueur can be used in a drink or stand on its own, and can also be in preparation in drink recipes, cakes, creams, and so on.

Vanilla Paste

Vanilla paste is typically a mixture of exhausted vanilla beans and seeds (after the beans were exhausted and the flavor removed) combined with sugar syrup, some vanilla extract and thickening agents. Paste can be made from the combination of the above at any concentration. The shelf life of such a product is limited due to the fact that this product does not contain natural preservation, such as alcohol. The paste can be used in recipes that call for mild vanilla flavor and plenty of seeds for decoration. Bakto Flavors does not offer this product.