Shank's Extracts

Category 1 Pure Vanilla Extracts

Choice: Indonesian beans, somewhat smoky, strong initial impact but dies quickly.
Superior: Blended Indonesian and Bourbon beans, good initial impact "cleans up" better than product above.
Premium: Bourbon beans, impact grows, "clean" taste, creamy and finishes smooth.

Category 2 Vanilla-Vanillin (Natural and Artificial)

Choice: Indonesian beans plus Vanillin, somewhat smoky, strong initial impact but dies quickly
Superior: Blended Indonesian and Bourbon beans plus Vanillin, good initial impact "cleans up" better than product above.
Premium: Bourbon beans plus Vanillin, impact grows, "clean" taste, creamy and finishes smooth.

All of the Category 2 Vanillas have stronger impact than the Category 1 Vanillas because of the 2 ounces of added vanillin. However, they require different labeling on finished product as Vanillin is considered artificial flavor!

Category 3 Artificial Vanilla Extracts

Choice: Most economical. Good for house brand ice creams and coated novelties.
Superior: Excellent for soft serve mixes. Artificial vanilla ice cream products, novelties.
Premium: Best for soft serves, frozen custards, yogurts and novelties.
Clear Imitation Vanilla: For use in bakery (white icing mixes) or household retail for similar.

Almond, Lemon, Orange

Imitation Almond
Pure Lemon Extract
Pure Orange Extract

These are appropriate for bakery distributors, bakers and households and are competitive with the majority of the products on the market.

 

For more detailed information on Shank's products, please call us directly at (509) 965-8333 and/or review the specifications on Shank's website: http://www.shanks.com/specs/index.htm


 

 

 

This information is true and accurate to the best of our knowledge. Since many conditions are beyond our control, all recommendations or suggestions are made with no warranty, express or implied. Nothing contained herein shall be construed as a recommendation for using any product in conflict with the existing patents covering any material or its use. TDS1SVE 11/98

Click here to return to the home page.