VANILLA BEANS

anilla bean specifications include factors like origin, grade, size, moisture content, and vanillin content. For example, Grade A Madagascar vanilla is known for its high moisture content (around 30-38%), while Grade B beans are drier and intended for extract production. Specifications also detail microbiological limits to ensure safety and are presented on product specification sheets that list details like origin, size, and nutritional information.  

Product specification vanilla beans organic 25 kg box

Product: Vanilla planifolia beans organic

Content: 25 kg packed in 5 kg bags

Origin: Madagascar

Size: 15-18 cm

Article number: PV10025Org

Nutritional value per 100 g:

Energy 302 kcal 1.268 kJ

Protein 3,8 g

Carbohydrates 53,2 g of which sugar 47.0 g

Vegetable fat 3,2 g of which saturated 0.8 g

Dietary fiber 22,2 g

Sodium 0,0 g

Physical and chemical properties:

specification

Appearance Bean shape

colour dark brown / black

Smell taste Vanilla taste and aroma

Vanillin 1.2-1.7%

humidity 32-38%

Microbiological values

Aerobic spores (CFU / g) 80

Anaerobic spores (CFU / g) <40

Bacillus cereus (CFU / g) <100

Sulfite reducing clostridia (CFU / g) <10

Escherichia coli (CFU / g) <10

Enterobacteriaceae (CFU / g) <10

Forms (KBE / g) <10

Salmonella spp. (25 g) 0

Aerobic plate number at 30 ° C. 1.000

Yeast cells (KBE / g) <10

Pure Vanilla – Neerloopweg 53 – 4814 RS Breda, The Netherlands, www.purevanilla.eu

Allergen list:

Present in the product

K Possibility of cross contamination

+ The product contains the corresponding substance

- The product is free of the substance in question