Three of the most useful vanilla derivatives — and three that most guides treat too briefly. This handbook covers the full production process for each: vanilla sugar (infusion ratios, bean grades, storage and shelf life), vanilla powder (spent bean drying and grinding, moisture targets, sifting specs, packaging), and vanilla paste (bean-to-paste ratios, sugar syrup carrier, seed dispersion, viscosity targets).
Includes equipment recommendations for each scale, expected yields per kilogram of bean, and cost-per-gram calculations to help you price your products.