BAKERY APPLICATIONS
 Vanilla is an important flavor component in many bakery products, fillings and icings. Used alone to impart distinct vanilla flavor and aroma, or used in conjunction with other flavors to round out, complement or smooth out flavors, vanilla is one of the most versatile flavor tools for retail or wholesale bakers.

CHOOSING A VANILLA EXTRACT
 Bakers have many options when choosing vanilla. Quality, end-product labeling and the application are important considerations. Pure natural vanilla extracts come in many quality grades, strengths and combinations. Natural vanilla extract can be made from a variety of bean sources, each imparting slightly different flavor components to the end product. Extracts made of beans from Madagascar (Bourbon) beans will have a very smooth, aromatic quality. This could be an important consideration for delicate applications like icings, glazes and cream fillings. Extracts made of beans from Indonesia will have a more smoky character. These extracts complement well the grainy characteristics inherent in flour-based applications, such as cookies and cakes, but may be too harsh for more delicately flavored systems. Many blends, or combinations of bean sources are also available, which, depending on the application, are highly suitable for bakery products.

Pure vanilla extracts range in strength from common single-strength varieties all the way to highly concentrated "oleoresins". In the baking industry, the lower strength products are typically used. One gallon of single-strength vanilla contains the extractive flavor material of 13.35 ounces of vanilla beans. A z-fold vanilla extract contains twice the flavor concentration, or the extractive flavor material of 26.7 ounces of vanilla beans, and so on.

THE VALUE OF ARTIFICIAL FLAVORS
 Artificial vanilla flavors or combinations of natural and artificial flavors are also commonly used in the bakery industry. Their economics, as well as the more heat-stable components of common artificial flavor, make them attractive for a number of applications. However, vanillas labeled as "artificial vanilla" or "natural and artificial flavor" cannot support an "all-natural" label position that may be important to some bakers. Artificial vanillas can be formulated in a variety of strengths. Usage recommendations may vary greatly between suppliers and products.

MAXIMIZING FLAVOR IMPACT IN BAKERY APPLICATIONS
 The aromatic components of vanilla extract start to become volatile at 280-300 degrees F (138-149 degrees C). These temperatures are readily attained in cookie baking so that pure vanilla extract is rarely recommended for these products, unless "all-natural" labeling is a requirement. In cake applications, the internal temperature of the cake rarely exceeds 210 degrees F (99 degrees C), which is well below the volatilization point of vanilla’ s aromatic components. To minimize flavor loss of natural extracts, a baker could (1) incorporate the vanilla into the shortening phase which serves to protect the flavor components; (2) use a stronger extract (i.e., a 2-fold extract) for greater flavor impact; (3) consider an "artificial" or "natural and artificial vanilla flavor"; or (4) reinforce the vanilla extract with the addition of vanillin, an artificial, heat-stable, vanilla-like flavor component.

* Percentage based on weight of finished product.

Storage: Vanilla is best stored at room temperature. Do not expose to light. Store in clean, airtight translucent containers.

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For additional information on Shank's products, please call us directly at (509) 965-8333 and/or visit the Shank's website: http://www.shanks.com

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