Just how does one fold Vanilla?
.
. . Very carefully, if you are Nielsen-Massey Vanillas!All
of Nielsen-Massey's Pure Vanillas are made using the finest quality vanilla
beans, carefully selected for their superior flavor and consistency. And,
just as there are more than one variety of vanilla beans, there are more
than one strength of vanilla extracts, designated as folds. A
fold of vanilla is a term used to describe the concentration of vanilla
in an extract. The Food and Drug Administration has issued a Standard of
Identity for vanilla, which states that a single fold of pure vanilla is
the extractive matter of 13.35 ounces of vanilla beans to one gallon of
liquid. In order to be labeled as an extract, vanilla must contain at least
35% alcohol. Anything less than 35% alcohol must be labeled
as a flavor. This single fold vanilla is the one commonly sold in retail outlets for home use. Of course, it is widely used in industry as well. Single fold vanilla is smooth and easy to use. However, some manufacturers desire a stronger concentration of vanilla flavor for large
volume batches. For these customers, Nielsen-Massey supplies two, three and four-fold Vanillas in gallon bottles.
Two-fold
Pure Vanilla is the extractive matter of 26.7 ounces of vanilla beans to
one gallon of liquid, three-fold Vanilla is 40.05 ounces of vanilla beans
per one gallon of liquid, and four-fold Vanilla is 53.4 ounces of vanilla
beans per gallon of liquid. And so it goes. There are higher folds of vanillas,
but these cannot be produced using the natural cold extraction method employed
by Nielsen-Massey. Higher folds of vanillas are made by using combinations
of heat, chemicals and pressure and these elements destroy the delicate
aromatics and volatile flavors that are so important for lovers of true
vanilla. Many
ice cream manufacturers use two to three-fold Vanillas, while four-fold
Vanillas are most often used in confectionery manufacturing, says Nielsen-Massey
Sales Manager Dan Fox. However, he emphasizes, "The choice of vanillas
comes down to a matter of preference and batching." Choosing a vanilla
is a very personal experience, based on the type of product it is going
in to, the processing conditions and the overall flavor profile desired
for the finished product. All the more reason to consult the experts at
Nielsen-Massey.Oleoresins of vanillas,
which can be as high as 24 to 30 times as strong as single-fold vanillas,
are used primarily in non-food applications such as personal products, fragrances
for candles and decorative items.
|
Did You Know? A vanilla tincture is equivalent to an extract. A tincture means that it is an alcohol-based product. |
What's
pale and powerful and flavorful all over? It's Nielsen-Massey Madagascar
Bourbon Pure Vanilla Powder, of course!
Pure
Vanilla Powder can work wonders for a variety of recipes that call for vanilla.
Its light color makes it the right choice for items such as meringues, that
need all the flavor of the world's best vanilla, but without the dark color.
Plus, the free-flowing dry powder ensures that delicate structures such
as meringues and icings maintain their consistency.But
the usefulness of Madagascar Bourbon Pure Vanilla Powder doesn't stop there!
It is instantly soluble in both hot and cold liquids, so it's perfect to
add to a cup of coffee for that European taste, or to cocoa, mochas and
lattes for a vanilla boost. Try a teaspoon of Pure Vanilla Powder in your
favorite cola for an old fashioned fountain treat with a modern twist. Sprinkle
it on fresh fruit (try it on your morning grapefruit!) or cereal, or add
it to cinnamon sugar for extra-special cinnamon toast or French toast.Made using the same meticulous
cold-extraction process that is the hallmark all of their premium vanilla
products, Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder is also
alcohol and sugar-free, so it fits in to many restricted diets.
A
member of the Nielsen-Massey production team in Leeuwarden, The Netherlands,
Jaap ten Hoor has been with the company since its start in 1995. Production
responsibilities include ensuring that process controls are maintained,
coordination of production schedules, working with the filling and packaging
departments, and, 
impressive,
pitting the best teams of pastry chefs in the nation against each other
in a grueling 2-day competition. The winners of the national prize will
represent the United States in the World Pastry Team Championships next
year.
