OUR PRODUCTS AND OFFERS

VANILLA BOURBON OF MADAGASCAR

BLACK VANILLA OR GOURMET

The black vanilla or the gourmet is the quality vanilla premium with the highest rate of humidity

Aspect: supple, fleshy and brilliant of black color firing slightly towards the brown

Aroma: chocolate flavor

Rate of humidity: between 30 and 38 %

Rate of vanillin: 1,6 in 2 %

Use: gourmet cuisine, cake store, ices (mirrors, ice creams), chocolate factories …

Conditioning:

Wrap in some vanilla paper under cardboard with a 25 kg capacity by cardboard

Calibration: 2 in 4 grams by pod going from 14 cms to 20 cms

 

TK VANILLA

TK vanilla is slightly different from black vanilla..

Aspect: slightly drier than the black, of a black color and can present some strand reddish.

Aroma: floral and chocolate flavor

Rate of humidity: between 27 in 30 %

Use: sophisticated cuisine

Conditioning:

Wrap in some vanilla paper under cardboard with a 25 kg capacity by cardboard

Calibration: 2 in 4 grams by pod going from 14 cms to 20 cms

 

THE EUROPEAN MARKET (RED EUROPE)

Aspect: reddish and supple pod with the presence of striation throughout the pod. She has a good content in vanillin what makes that it is in great demand by the European.

Aroma: powerful floral flavor in the chocolate hot marks

Rate of humidity: 20 in 27 %

Rate of vanillin: 1,7 %

Use: used in the industrialists who are going to extract it and to transform it into natural aroma

Conditioning

Pack under cardboard: 25 KG by cardboard

Calibration: pod from 2 to 4 grams going from 14 to 20 cms

 

AMERICAN MARKET ( US RED)

The red vanilla US type is drier than the red European vanilla type Europe

Rate of humidity: 18 in 25 %

Rate of vanillin: 1,4 in 1,8 %

Use: used in big volume by the processing industry

Conditioning

Pack in some paper of vanilla under cardboard: 25 kg by cardboard

 

THE CUTS

Aspect: constituted of short vanilla broken and flask going of 8 is 10 cms

Rate of humidity: approximately 15 %

Rate of vanillin: 1 in 1,2 %

Use: essentially intended for the American market,extract for the food industry

Conditioning: in net 25 KG bag

 

SHORT VANILLA

Aspect: split or not split pod the length of which is from 10 to 12 cms

Rate of humidity: 28 in 35 %

Rate of vanillin: 1,5 in 2 %

Use: transformation in extract for the food industry

Packaging: pack in some paper of vanilla under cardboard: 25 kg by cardboard

 

GRANULATED DRIED

The dry seeds are inside pods got back during the stages of preparation and packaging.

Aspect: seed of black color

Rate of humidity: 5 in 10 %

Use: freeze

Packaging: in vacuum bag of 5kg under cardboard of 25KG of capacity

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