Condiments and seasonings
Vanilla - a plant of the orchid family, is cultivated in Mexico,
Western India, Ceylon. Vanilla - it's immature, dried or
provyalenny fruit plants tropical orchids. A box of vanilla, which
pod is called a length of 12 to 30 ohms and a width of 4 to 8 mm.
Inside the pod is frxagrant brown mush of small seeds, more
aromatic than the pod. The surface of the capsule (pod), glossy,
wrinkled, with long-term storage is covered with white bloom (powder
The fruits are removed before full maturity, but only after browning verhney
the shell. Harvested fruits are fermented in heaps, covered with
woolen cloth, then they are dried in the sun.
In catering vanilla comes packaged in
glass bottles (glass tubes) or in metal boxes. Such packaging
Vanilla protects from drying out and loss of smell. Vanilla
explained by the presence of vanillin in it. Quantity in the fruits of vanilla
ranges from 1.6% to 2.9%. In the vanilla, but vanilla,
contains also other aromatic substances.
In the catering facilities vanilla is added to the various
desserts, such as in cheese cakes with cottage cheese, pudding, cottage cheese,
cottage cheese sweet, pudding rusks, Charlotte apple, cream of mush with fruit
and cream cream, ice cream, butter, cream creamy, vanilla parfait and
nut, vanilla souffle, butter and yeast unleavened dough.
Vanilla slightly dried, rubbed with powdered sugar before
state and only in this form are introduced into the prepared product directly
before heat treatment. The introduction of vanilla products long before the heat
treatment leads to loss of aromatics.
Norma bookmark vanilla varies from 1 / 20 to 1 / 4 of a stick.