Powders
Premium Powder
Available in
- Conventional
- Organic
- Fair Trade
Minimum order 50 kg
DESCRIPTION
Premium Powder is a pure vanilla powder made from 100% crushed Vanilla planifolia pods from Madagascar, finely sifted for pastry, ice cream, chocolate, dry mixes and beverages in catering and the food industry. It has a particle size of 300 μm, residual moisture below 10% and a vanillin content of 1.8 to 2.6%.
- Botanical Name:
- Vanilla powder from Vanilla planifolia pods
- Origin:
- Madagascar
- Appearance:
- Ground vanilla, finely sifted, uniform, brown color
- Aromatic Profile:
- Intense and rich vanilla aroma with subtle sweet notes
- Usage:
- Catering, food industry
SPECIFICATION
- Composition:
- 100% crushed vanilla pods
- Particle Size:
- 300 μm
- Residual Moisture Level:
- <10%
- Vanillin Content:
- 1.8 to 2.6%
- Shelf Life:
- 12 to 24 months under the storage conditions described hereafter
PACKAGING AND STORAGE
CAPACITY:
- Availability:
- All year round
- Storage – Conservation:
- Ambient temperature (12 °C to 19 °C/53.6°F to 66.2°F) in the original packaging, properly sealed, away from air and light. Avoid significant and repeated heat shocks. Do not store it with other spices
PACKAGING:
Minimum order: 50 kg per order, all formats combined. The sizes below are packaging formats.
- Jar Sizes: Available in 100 g, 250 g, 500 g, and 1 kg jars (0.22 lb, 0.55 lb, 1.10 lb & 2.20 lb)
- 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
- 1.8–2.6%
- Moisture
- < 10%
- Particle size
- 300 µm
Typical values from the product sheet. Final specifications are confirmed with each quote.
MORE DETAILS
Pure Vanilla Powder: A Versatile Professional Ingredient
Pure vanilla powder represents the quintessence of Madagascar vanilla, capturing all the richness and complexity of premium vanilla beans in a versatile powder form. Created from 100% crushed vanilla pods, this powder delivers authentic vanilla flavor and aroma in a convenient, easy-to-use format for professional applications.
Our meticulous grinding process preserves the full spectrum of vanilla’s natural compounds, ensuring an intense and genuine vanilla experience in every application.
Professional Applications
Our pure vanilla powder excels in various culinary applications:
Premium Baking & Pastry:
- French Macarons: Perfect for delicate shells
- Shortbread & Butter Cookies: Enhanced vanilla distribution
- Choux Pastry: Ideal for consistent flavor
- Cake & Muffin Batters: Excellent for dry pre-mixes
Frozen Desserts & Confectionery:
- Artisanal Ice Cream: Superior flavor incorporation
- Gelato & Frozen Yogurt: Perfect dispersion
- Chocolate Work: Ideal for ganaches and pralines
- Specialty Candies: Excellent for sugar-based confections
Innovative Applications:
- Specialty Coffee Beverages: Enhanced aromatics
- Premium Hot Chocolate: Rich vanilla notes
- Protein & Superfood Blends: Natural flavoring
- Custom Spice Blends: Unique flavor combinations
Technical Advantages:
- Perfect for Low-Moisture Applications
- Heat-Stable Performance
- Even Distribution in Dry Mixes
- Natural Visual Appeal
- Clean Label Solution
Versatile applications for professional culinary creations.
Discover Our Gourmet Range
Explore our selection of premium vanilla products:
- Gourmet Bourbon Vanilla: Classic excellence.
- Signature Powder: Our exclusive blend.
- Vanilla Caviar: Pure vanilla seeds.
- Gourmet Paste: Ready-to-use convenience.
- Gourmet Pearls: Innovative flavor delivery.
- TK Black Pods: Premium whole beans.
Contact our experts to explore our complete gourmet range.
Compare with
- Signature Powder: Signature Powder is Vanilla Fair's exclusive blend, while Premium Powder is 100% crushed Madagascar vanilla pods.
- Natural Vanilla Powder: Natural Vanilla Powder belongs to the Industry range, whereas Premium Powder is a Gourmet powder at 300 μm with 1.8 to 2.6% vanillin.
- Caviar: Caviar is pure vanilla seeds, while Premium Powder grinds the whole pod into a fine 300 μm powder for dry mixes.
Guides for buyers
- Vanilla Powder for Professionals: Explains how professionals choose and use vanilla powders, the category Premium Powder belongs to.
- How to store and preserve vanilla to maintain aroma and quality: Helps buyers keep the powder within its 12 to 24 month shelf life.
- Vanilla and Ice Cream: unveiling the Bean-to-Scoop transformation: Useful for ice cream and gelato makers, a key application of Premium 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) - Signature Powder instead (vanillin basis)57.2 kg per year
52 kg × 2.2 ÷ 2 - Natural Powder instead (vanillin basis)69.3 kg per year
52 kg × 2.2 ÷ 1.65
Worked example
Ice cream & frozen desserts, Vanilla powder (ground whole pods) (Premium 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 Premium Powder
Premium Powder has a vanillin content of 1.8 to 2.6%. Its residual moisture level is below 10%, which makes it suited to low-moisture applications such as dry pre-mixes.