Sugar & Food Ingredients
Bourbon Vanilla Beans
Madagascar Bourbon vanilla, Grade A gourmet and Grade B extraction.
Description
Madagascar Bourbon vanilla, the origin that defines the flavour profile most of the world associates with vanilla. Grade A gourmet beans are supple, dark and high in moisture, sold to premium food manufacturers and patisserie. Grade B extraction beans are drier and go to extract and flavour houses, where vanillin content matters more than appearance.
Applications
- Vanilla extract and flavour manufacturing
- Premium ice cream and dairy
- Patisserie, chocolate and confectionery
- Perfumery and cosmetics
Technical specifications
- Grade
- A gourmet / B extraction
- Bean length
- 14–18 cm (Grade A)
- Moisture
- 30–35 % (A), 20–25 % (B)
- Vanillin content
- 1.6–2.4 % dry basis
- Appearance
- Dark brown, oily, non-split
- Curing
- Traditional Bourbon method
- Shelf life
- 24 months, vacuum sealed
Specifications are indicative. Final contractual parameters are agreed per shipment and confirmed by an independent surveyor at load port.
Packaging
- Vacuum-sealed bundles, 1 kg
- Food-grade cartons, 5 kg and 10 kg
- Palletised for air or reefer sea freight
Incoterms
FOBCFRCIPDAP
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