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Formulation simulator

From your recipe to your annual volume, in a few settings.

Choose your application, the vanilla format and your batch size: the simulator gives the dose, the quantities per batch, month and year, the equivalent pods and, for extraction, the US units per gallon. Every figure shows its formula and its sources.

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Vanilla Fair Bourbon vanilla extract in a 5 litre professional jerrycan

How does the formulation simulator work?

The Vanilla Fair formulation simulator estimates how much vanilla a recipe or a production plan needs: dose × batch size × batches per period, for each application and format. For extraction it follows the US standard of identity for vanilla extract (21 CFR 169).

Every dose comes from 52 published sources (regulations, supplier application guides, food-science references) and is marked sourced, indicative or unsourced. Values are indicative and are confirmed by our quality control with your quotation. How we calculate

Simulate your dosage

Start from the worked example (ice cream, gourmet pods) and adjust it to your production. Results update as you go.

Indicative range, confirmed by our QC with your quote.

Application
Format
Grade
Intensity

Grade range 32–35 %. Above 25 %, bean weight × 0.75 ÷ (1 − moisture); no reduction below.

Units

Your estimate

One batch. 1 pod icon = 5 pods
Per year
99.3 kg
Per batch
477 g
Per month
8.27 kg
Pods per year
≈ 24,80019,900 to 33,100

Dose 10.5 g/L 1.05 % w/v Sourced

Published range 3.3 to 17.6 g/L

Lowest to highest published dose for this application and format: the band to explore in your trials.

Phase and process Infused in the liquid or fat phase of the recipe (milk, cream). Scraped seeds stay as visible specks. Sourced (Crème anglaise à la vanille, Ganache Chocolat blanc Vanille)

Equivalent quantities

  • Vanilla paste (paste ratio)165 kg per year · 795 g per batchEstimate
  • Vanilla powder (ground whole pods) · Natural Powder (dry matter)72.5 kg per year · 349 g per batchDerived
  • TK Black instead (vanillin basis)107 kg per year · 514 g per batch · ≈ 128 podsDerived
  • Pompona instead (vanillin basis)110 kg per year · 528 g per batch · ≈ 42 podsDerived

Formulation summary

Application
Ice cream & frozen desserts
Format and grade
Gourmet whole pods · Bourbon Gourmet
Dose
10.5 g/L · 1.05 % w/v · Standard
Published range
3.3 to 17.6 g/L
Batch
50 kg = 45.45 L · 4 batches per week
Vanilla per batch
477 g
Per month
8.27 kg
Per year
99.3 kg
Pods per year
≈ 24,800 (19,900 to 33,100)
Phase and process
Infused in the liquid or fat phase of the recipe (milk, cream). Scraped seeds stay as visible specks.
Evidence
Sourced
Data
Dataset v1, sources consulted on 2026-09-27

Starting point, not a specification: validate the dose in your own matrix and process, then confirm it with our QC. Precision: quantities to 3 significant figures (4 from 1,000), pod counts to 3. The published range is the tolerance to explore in trials.

Request the technical data sheetRequest samples for this formulation
How it is calculated

Each line shows its formula with your numbers, its status and its source ids (listed under "How we calculate").

  1. Batch in L45.45 L50 kg ÷ 1.1 kg/LSourced Overrun Calculations, Ice Cream Technology e-Book
  2. Dose (Standard)10.5 g/L (1.05 % w/v)Dosage table (basis below)Sourced Glace soft vanille, Glace à la vanille fumée, Quel est le poids d'une gousse de vanille ? • Norohy
  3. Published range3.3 to 17.6 g/LLight to IntenseSourced Glace soft vanille, Glace à la vanille fumée, Quel est le poids d'une gousse de vanille ? • Norohy
  4. Per batch477 g10.5 g/L × 45.45 LSourced Glace soft vanille, Glace à la vanille fumée, Quel est le poids d'une gousse de vanille ? • Norohy
  5. Per week1.91 kg477 g × 4Sourced Glace soft vanille, Glace à la vanille fumée, Quel est le poids d'une gousse de vanille ? • Norohy
  6. Per year99.3 kg1.91 kg × 52Sourced Glace soft vanille, Glace à la vanille fumée, Quel est le poids d'une gousse de vanille ? • Norohy
  7. Per month8.27 kg99.3 kg ÷ 12Sourced Glace soft vanille, Glace à la vanille fumée, Quel est le poids d'une gousse de vanille ? • Norohy
  8. Pods per year≈ 24,800 (19,900 to 33,100)99.3 kg ÷ 4 g per pod (pods of 3 to 5 g)Sourced Quel est le poids d'une gousse de vanille ? • Norohy, Combien de gousses dans un kilo de vanille et quel rendement, FAQ, Vanilla Products USA
  9. Vanilla paste (paste ratio)165 kg per year99.3 kg ÷ 0.6Estimate Comment choisir la meilleure vanille pour vos recettes pros ?, Valrhona Sélection
  10. Vanilla powder (ground whole pods) · Natural Powder (dry matter)72.5 kg per year99.3 kg × (1 − 0.335) ÷ (1 − 0.09)Derived 21 CFR 169.3 Definitions, Vanilla Fair product sheets, Comment parfumer une recette à la vanille ? • Norohy
  11. TK Black instead (vanillin basis)107 kg per year99.3 kg × 2.1 ÷ 1.95Derived Vanilla Fair product sheets, IS 15460, Vanilla, Ice Cream Technology e-Book
  12. Pompona instead (vanillin basis)110 kg per year99.3 kg × 2.1 ÷ 1.9Derived Vanilla Fair product sheets, IS 15460, Vanilla, Ice Cream Technology e-Book
Request a quote with these quantitiesEmail me this calculation

Worked example

Ice cream & frozen desserts, Gourmet whole pods (Bourbon Gourmet). Intensity: Standard. Batches of 50 kg, 4 batches per week.

StepResultFormulaStatus and sources
Batch in L45.45 L50 kg ÷ 1.1 kg/LSourced Overrun Calculations, Ice Cream Technology e-Book
Dose (Standard)10.5 g/L (1.05 % w/v)Dosage table (basis below)Sourced Glace soft vanille, Glace à la vanille fumée, Quel est le poids d'une gousse de vanille ? • Norohy
Published range3.3 to 17.6 g/LLight to IntenseSourced Glace soft vanille, Glace à la vanille fumée, Quel est le poids d'une gousse de vanille ? • Norohy
Per batch477 g10.5 g/L × 45.45 LSourced Glace soft vanille, Glace à la vanille fumée, Quel est le poids d'une gousse de vanille ? • Norohy
Per week1.91 kg477 g × 4Sourced Glace soft vanille, Glace à la vanille fumée, Quel est le poids d'une gousse de vanille ? • Norohy
Per year99.3 kg1.91 kg × 52Sourced Glace soft vanille, Glace à la vanille fumée, Quel est le poids d'une gousse de vanille ? • Norohy
Per month8.27 kg99.3 kg ÷ 12Sourced Glace soft vanille, Glace à la vanille fumée, Quel est le poids d'une gousse de vanille ? • Norohy
Pods per year≈ 24,800 (19,900 to 33,100)99.3 kg ÷ 4 g per pod (pods of 3 to 5 g)Sourced Quel est le poids d'une gousse de vanille ? • Norohy, Combien de gousses dans un kilo de vanille et quel rendement, FAQ, Vanilla Products USA
Vanilla paste (paste ratio)165 kg per year99.3 kg ÷ 0.6Estimate Comment choisir la meilleure vanille pour vos recettes pros ?, Valrhona Sélection
Vanilla powder (ground whole pods) · Natural Powder (dry matter)72.5 kg per year99.3 kg × (1 − 0.335) ÷ (1 − 0.09)Derived 21 CFR 169.3 Definitions, Vanilla Fair product sheets, Comment parfumer une recette à la vanille ? • Norohy
TK Black instead (vanillin basis)107 kg per year99.3 kg × 2.1 ÷ 1.95Derived Vanilla Fair product sheets, IS 15460, Vanilla, Ice Cream Technology e-Book
Pompona instead (vanillin basis)110 kg per year99.3 kg × 2.1 ÷ 1.9Derived Vanilla Fair product sheets, IS 15460, Vanilla, Ice Cream Technology e-Book
  • Note Doses are per litre of mix before freezing. At 100 % overrun, 1 L of mix gives about 2 L of ice cream. Mix density ≈ 1.1 kg/L.
  • Note Pod count is an estimate from average pod weights. We sell by weight.

The interactive simulator needs JavaScript. Send us your application, batch size and frequency: our QC team runs the calculation with you.

Request a quote with these quantitiesRequest the technical data sheetRequest samples for this formulationEmail me this calculation

Buyer's handbook · PDF

Get the full buyer's guide

Chapter 10 explains the method behind these results, with sourced starting points by application, and chapter 9 helps you choose the format.

  • Chapter 10 Dosage: the method behind the simulator, with starting points by application
  • Chapter 9 Choosing the right format: a decision tree by application, phase and process
Get the handbook

PDF in English, French and German

How we calculate

The doses come from regulations, standards, food-science references and supplier application guides, normalised to grams per kilogram or per litre. Values without a direct source are shown as estimates until our QC validates them. We sell by weight: pod counts are estimates from average pod weights.

Indicative range, confirmed by our QC with your quote.

Formulas

Need per batch
dose × batch sizeBatch in the unit of the dose: litres of mix for ice cream (kg ÷ 1.1), kg or litres elsewhere.
Need per week or month
need per batch × batches per period
Need per year
need per period × 52 weeks or 12 months
Percentage
% = g/kg ÷ 10For doses per litre: % weight per volume.
Parts per million
mg/kg (ppm) = g/kg × 1000For doses per litre: mg/L.
Pods
pods = grams ÷ pod weightTypical weight of the grade family, with the range for the lightest and heaviest pods. We sell by weight.
Extract strength
dose_nX = dose_1X ÷ nBetween our 100, 200 and 400 g/L extracts.
Paste and pods
g_pods = g_paste × 3 ÷ 5Estimate: ratio of an analog paste (Norohy Vanifusion). No ratio is published for our paste.
Pods and ground powder
g_B = g_A × (1 − m_A) ÷ (1 − m_B)Same dry matter; m = moisture of each grade (powder at 9 %).
Between grades of one format
g_B = g_A × V_A ÷ V_BV = vanillin midpoint of each grade. Vanillin is the main, not the only, flavour compound.

Extraction: 21 CFR 169

One unit of vanilla constituent is the extract of 13.35 oz of beans at 25 % moisture or less per US gallon: 99.98 g/L for a single fold, 199.96 g/L for a double fold.

beans = folds × 99.98 g/L × L × moisture factormoisture factor = 0.75 ÷ (1 − m) above 25 %, 1 at or below

The term unit weight of vanilla beans means, in the case of vanilla beans containing not more than 25 percent moisture, 13.35 ounces of such beans; and, in the case of vanilla beans containing more than 25 percent moisture, it means the weight of such beans equivalent in content of moisture-free vanilla-bean solids to 13.35 ounces of vanilla beans containing 25 percent moisture. (For example, one unit weight of vanilla beans containing 33.25 percent moisture amounts to 15 ounces.)

US standard of identity: vanilla extract contains at least 35 % ethyl alcohol by volume and at least 1 unit per US gallon (21 CFR 169.175). Below 35 % the product is a "vanilla flavoring" (21 CFR 169.177).

Status of each value

Sourced
A regulation, a standard, a food-science reference or a supplier application guide gives the value.
Derived
Calculated from sourced values with a published formula (dry matter, vanillin, unit conventions).
Indicative
Rests on chef or consumer recipes, or on retailer pages.
Estimate
No direct source: an estimate from comparable products or applications, confirmed by our QC with your quote.

Reference notes

Fold and unit of vanilla constituent (United States)

The term unit of vanilla constituent means the total sapid and odorous principles extractable from one unit weight of vanilla beans, as defined in paragraph (b) of this section, by an aqueous alcohol solution in which the content of ethyl alcohol by volume amounts to not less than 35 percent.

If the article contains two or more units of vanilla constituent, the name of the food shall include the designation “__-fold”, the blank being filled in with the whole number (disregarding fractions) expressing the number of units of vanilla constituent per gallon of the article.

A fold counts units of vanilla constituent per US gallon, as a whole number. One unit per gallon is 99.98 g of beans at 25 % moisture or less per litre of extract. Our product sheet sells extracts at 100, 200 and 400 g/L and also calls them 1X, 2X and 4X. They are sugar-based: in the United States the name of a finished extract depends on its ethanol content (at least 35 % by volume for "vanilla extract", 21 CFR 169.175 and 169.177).

Natural vanilla flavouring (European Union)

"Natural vanilla flavouring" Art. 16(4)

The term 'natural' may only be used in combination with a reference to a food, food category or a vegetable or animal flavouring source if the flavouring component has been obtained exclusively or by at least 95 % by w/w from the source material referred to.

"Natural vanilla flavouring with other natural flavourings" Art. 16(5)

The term 'natural "food(s) or food category or source(s)" flavouring with other natural flavourings' may only be used if the flavouring component is partially derived from the source material referred to, the flavour of which can easily be recognised.

"Natural flavouring" Art. 16(6)

The term 'natural flavouring' may only be used if the flavouring component is derived from different source materials and where a reference to the source materials would not reflect their flavour or taste.

The 95 % is a weight-for-weight share of the flavouring component: not a share of your recipe, not a vanillin content. The EU has no standard of identity for "vanilla extract" comparable to the US text, so grams of pods per litre are a purchasing convention, not a compliance test. (Regulation, Natural Vanilla Flavouring Labelling: EU vs US Rules Compared)

Precision, tolerance and process

  • Units: doses in g/kg of product or g/L (per litre of mix for ice cream), with % w/w (% w/v per litre) and, for oleoresin and doses under 1 g, mg/kg (ppm) or mg/L. 1 g/kg = 0.1 % = 1,000 ppm.
  • Rounding: quantities to 3 significant figures, 4 from 1,000; pod counts to 3, as they rest on average pod weights. Legal constants keep their published digits (13.35 oz, 99.98 g/L).
  • Tolerance: the published range (lowest to highest source for the application and format) is the band to explore; the simulator gives a starting point inside it, not a specification.
  • Density: ice cream mix 1.1 kg/L (Guelph); dairy, sauces and drinks 1 kg taken as 1 L; our extract doses are published in mL and counted as grams (density not published).
  • Heat and process: our sources publish no heat-stability data and no process step for adding vanilla, so the simulator applies no heat or process correction. Validate in your matrix and process; our QC confirms the dose.
Sources (52), consulted on 2026-09-27

Regulations

Standards

Food science

Supplier application guides

Retailers, chefs and consumer pages