Powders
Natural Vanilla Powder
Available in
- Conventional
- Organic
- Fair Trade
Minimum order 50 kg
DESCRIPTION
Natural Vanilla Powder from Vanilla Fair is ground from 100% Madagascar red vanilla pods (Vanilla planifolia, Red US and Red Europe grades) for pastry, ice cream, chocolate, bakery, beverages and agro-industrial recipes. The brown powder has a 600 μm particle size, 8 to 10% residual moisture and a vanillin rate of 1.5 to 1.8%.
- Botanical name:
- Vanilla planifolia
- Origin:
- Madagascar
- Appearance:
- Uniform brown powder
- Appearance:
- Strong vanilla smell and taste
- Use:
- Culinary preparation, pastries, agro-industry
SPECIFICATION
- Composition:
- 100% vanilla pods from red vanilla (Red US/Red EUROPE)
- Size:
- 600 μm
- Residual humidity level:
- 8 to 10%
- Color:
- Brown
- Vanillin rate:
- 1.5 to 1.8%
- Shelf life:
- 12 to 24 months under the storage conditions described after
PACKAGING AND STORAGE
CAPACITY:
- Availability:
- All year round
- Preservation – storage:
- Room temperature (12 °C to 19 °C/53.6°F to 66.2°F) in the original packaging, correctly closed, away from air and light. Avoid significant and repeated thermal shocks. Do not store it near other spices
PACKAGING:
Minimum order: 50 kg per order, all formats combined. The sizes below are packaging formats.
- Bag sizes: Available in 500g, 1kg, 5kg, 10kg (1.10 lb, 2.20 lb, 11.02 lb, 22lb)
- Bulk: Custom packaging options are available for larger orders, ideal for industrial use
Our packaging can be customized to suit your needs
Available in
- Conventional
- Organic
- Fair Trade
Minimum order 50 kg
Key specs
- Vanillin
- 1.5–1.8%
- Moisture
- 8–10%
- Particle size
- 600 µm
Typical values from the product sheet. Final specifications are confirmed with each quote.
MORE DETAILS
Madagascar’s Aromatic Excellence
Natural vanilla powder captures the very essence of genuine vanilla. Sourced from Vanilla planifolia from Madagascar, it delivers unparalleled aromatic intensity. Its fine and homogeneous texture brings authenticity and refinement to your creations.
Our expertise in selecting and processing organic Madagascar pods ensures premium quality vanilla powder. Each batch is meticulously prepared using nitrogen-cooled grinding to preserve the richness of natural aromas, providing a strategic product for demanding professionals.
Experience the excellence of our Madagascar natural vanilla powder, synonymous with authenticity and refinement.
The Professional’s Essential Ally
In a professional context, natural vanilla powder stands out for its practicality and versatility. Its fine texture enables homogeneous incorporation and precise dosing. This practical form facilitates recipe standardization while ensuring consistent quality.
Natural powder applications:
- Fine Pastry: Perfect incorporation in your creams and ganaches
- Ice Cream: Homogeneous flavoring of your bases
- Chocolate Making: Precise dosing for your pralines
- Bakery: Subtle fragrance for your viennoiseries
Integrate Vanilla Fair’s natural powder for impeccable culinary creations.
How to Order
Our service is designed to meet professional needs:
- Packaging from 50g to 25kg
- Complete documentation for export formalities
- Personalized support throughout the process
Simplify your sourcing with Vanilla Fair. Request a quote.
Usage Guide
Our recommendations for optimal results:
Recommended dosage:
- General pastry: 2-3g/kg of preparation
- Creams and ganaches: 4-5g/L
- Ice creams and sorbets: 5-6g/L of mix
- Chocolates: 1-2g/kg of couverture
Storage:
- Ideal temperature: 15-20°C
- Storage away from light and moisture
- Optimal shelf life: 24 months in original container
Follow these guidelines to preserve your powder’s quality.
Our Complete Range
Discover our other vanilla products for professionals:
- Vanilla Beans: For traditional infusions
- Vanilla Caviar: The luxury high-end must-have
- Vanilla Extract: Guaranteed practicality and power
- Vanilla Essence: For maximum intensity
- Vanilla Paste: Smoothness and concentration
Our team is ready to answer your questions and support you in your projects. We will respond to you as quickly as possible.
Compare with
- Premium Powder: A powder from the Gourmet range, to compare with the industry-oriented Natural Vanilla Powder (600 μm, 1.5 to 1.8% vanillin).
- Red Europe: Whole red vanilla pods, one of the two grades ground into Natural Vanilla Powder, for buyers who prefer to extract or grind in-house.
- Spent Powder: A powder from vanilla already used for extraction, whereas Natural Vanilla Powder comes from whole red pods with 1.5 to 1.8% vanillin.
Guides for buyers
- Vanilla Powder for Professionals: Explains how professionals choose and use vanilla powders in their recipes.
- How to store and preserve vanilla to maintain aroma and quality: Details the storage practices that protect the aroma of vanilla powder over its 12 to 24 month shelf life.
- Why Red US and Red Europe Vanilla Are the Top Choices for Vanilla Extractors: Describes the Red US and Red Europe grades that make up this powder.
Estimate your vanilla needs
Indicative range, confirmed by our QC with your quote.
Your estimate
- Per year
- 52 kgEstimate
- Per batch
- 250 g
- Per month
- 4.33 kg
- Pods per year
- ≈
Dose 5.5 g/L 0.55 % w/v Sourced
- 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. (Overrun Calculations, Ice Cream Technology e-Book)
How it is calculated
Each line shows its formula with your numbers, its status and its source ids (listed under "How we calculate").
- Batch in L45.45 L
50 kg ÷ 1.1 kg/L - Dose (Standard)5.5 g/L (0.55 % w/v)
Dosage table (basis below) - Published range3.3 to 6.6 g/L
Light to Intense - Per batch250 g
5.5 g/L × 45.45 L - Per week1 kg
250 g × 4 - Per year52 kg
1 kg × 52 - Per month4.33 kg
52 kg ÷ 12 - Gourmet whole pods · Bourbon Gourmet (dry matter)71.2 kg per year
52 kg × (1 − 0.09) ÷ (1 − 0.335) - Premium Powder instead (vanillin basis)39 kg per year
52 kg × 1.65 ÷ 2.2 - Signature Powder instead (vanillin basis)42.9 kg per year
52 kg × 1.65 ÷ 2
Worked example
Ice cream & frozen desserts, Vanilla powder (ground whole pods) (Natural Powder). Intensity: Standard. Batches of 50 kg, 4 batches per week.
- 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.
The interactive simulator needs JavaScript. Send us your application, batch size and frequency: our QC team runs the calculation with you.
Questions about Natural Vanilla Powder
Natural Vanilla Powder is made of 100% vanilla pods from red vanilla (Red US and Red Europe grades) of the species Vanilla planifolia, grown in Madagascar. Each batch is ground using nitrogen-cooled grinding to preserve the natural aromas. The result is a brown powder with a strong vanilla smell and taste.
Vanilla Fair's Natural Vanilla Powder has a particle size of 600 μm. Its residual humidity level is 8 to 10% and its vanillin rate is 1.5 to 1.8%. The fine, homogeneous texture allows even incorporation and precise dosing in recipes.
Vanilla Fair recommends 2–3 g/kg of preparation for general pastry, 4–5 g/L for creams and ganaches, and 5–6 g/L of mix for ice creams and sorbets. For chocolates, the recommended dosage is 1–2 g/kg of couverture. These figures are starting points to adjust to each recipe.
Natural Vanilla Powder keeps 12 to 24 months when stored at room temperature (+12°C to +19°C, 53.6°F to 66.2°F) in its original packaging, correctly closed, away from air and light. Significant and repeated thermal shocks should be avoided. The powder should not be stored near other spices.
Natural Vanilla Powder is supplied in bags of 500 g, 1 kg, 5 kg and 10 kg (1.10 lb, 2.20 lb, 11.02 lb and 22 lb). Custom bulk packaging is available for larger orders intended for industrial use. The product is available all year round.