Bakery and pastry
What is left of the vanilla once it comes out of the oven
A bakery buys vanilla twice over: once for the aroma that comes out of the oven, once for the label that says vanilla rather than flavouring. The two do not always require the same product.
What decides in your trade
Heat takes a share, and you pay for it either way
A sponge bakes at high temperature for long enough that part of the aroma leaves with the steam. What matters is not what the pod smells like on the bench, it is the dose that still reads in the crumb. That is why a bakery dose is usually higher than a dairy one for the same perceived intensity.
Dry mixes want a dry ingredient
Powder disperses evenly in a premix, doses by weight and brings no water into a formulation. Pods and extract suit wet preparations and infusions. Choosing wrong here costs more in production problems than the price difference ever saves.
Visible seeds sell the product on the shelf
In a custard, a flan or a cream filling, seeds are read as proof. In a sponge they disappear. Deciding whether specks are part of your product avoids paying for a format nobody sees.
Consistency across a production run
Industrial baking repeats a recipe thousands of times. A grade committed to a range for moisture and vanillin lets you keep the dose fixed, which is what makes a costing sheet reliable.
What we supply for this use
Volumes
Regional bakery and pastry manufacturers usually order between 25 and 200 kg, two to four times a year. Below 10 kg we send an indicative price list rather than a bespoke quotation, which is faster for both sides.
Questions we get asked
Powder, extract or pods for baking?
Powder for dry mixes and premixes, extract when the process is wet and the dose has to be repeatable, pods when you infuse and want visible seeds. Many bakeries use two of the three, for different lines.
How much vanilla do I need per batch?
It depends on the format, the baking temperature and whether you want visible seeds, so a single figure would mislead you. Tell us the recipe and the batch size, and we come back with a dose and a cost per unit rather than a price per kilo.
Can I label the product as containing real vanilla?
That depends on your national labelling rules and on the form you use. We supply the origin, the lot and the analyses that support a claim, but the wording on the pack is the responsibility of the operator who sells it.