Packaging: 10 g
Vanilla sugar is a sweet food a product used for flavoring various confectionery products. Judging by the name of the product, it consists of ordinary granulated sugar and vanilla powder. It is most actively used in the bakery and confectionery industry, ideal for home use.
Vanilla is one of the most sought-after spices in the world kitchen tradition. At the same time, the aromatic product belongs to the category of expensive spices. This is due to the fact that the plant, which is a long spreading creeper with fruits from which vanilla is obtained, is quite capricious in care, pollination of flowers in particular creates a big problem. Vanilla grows in places with a hot and humid climate, mainly in Madagascar, Central America, Indonesia, Mexico and China.
Often in cooking, in order to save money, real vanilla is not used, but a cheaper substitute, better known as vanillin. In their aromatic properties, these products are quite similar, however, the aroma and taste of food prepared with the addition of real vanilla sticks are many times higher than the same indicators when using vanilla.
Both vanillin and vanilla are used not only in cooking. These aromatic additives have long been a source of inspiration for skilled perfumers and cosmetics manufacturers. It has been proven that if vanilla is stored correctly, its aromatic properties are preserved unchanged for many years. In addition, vanilla occupies a special place in the production of modern medicines.
Vanillin can be powdered, crystalline or liquid. The first type of vanillin is used in the production of chocolate and vanilla sugar. The liquid product is widely used in the confectionery industry, it is usually added to candies. The specific properties of crystalline vanillin allow it to be used in baking for baking bakery products. The fact is that only vanilla crystals do not lose their taste and aromatic qualities under the influence of high temperatures, so the finished pastry always has a pleasant vanilla aroma.
The technological process of making vanilla sugar is quite simple. The sugar is well ground into a fine powder, after which vanilla pods, vanilla extract or vanillin are added to the powdery mass. Powdered sugar immediately absorbs all aromas and tastes, resulting in a fragrant powdered sugar that is sprinkled on buns, pies, cookies, desserts, etc.
Vanilla sugar
To give the finished confectionery a delicate aroma and unique taste, it is customary to add vanilla sugar directly to the base, that is, to the dough, cream, mass for desserts. As a result, consumers receive on their table cakes and puddings, sweet mousses and candies, non-alcoholic cocktails and drinks, even milk and many other dishes that stand out among others with exquisite vanilla notes. In fact, the technological process is the same, only the volumes are more modest. For this, you will need about a kilogram of simple granulated sugar and only one whole pod of natural vanilla. It is advisable to choose a soft, elastic, slightly oily pod. If it is too dry and brittle, this may indicate a low quality product. Most likely, most of the aromatic substances have already evaporated from it.
Take out all the seeds from the pod and grind them well in a mortar to obtain a homogeneous mass. Grind the sugar into a powder using a coffee grinder, put it in a separate container and add the ground vanilla seeds and the pod itself there. Mix well, store in a glass jar with a tight-fitting lid, otherwise the vanilla flavor may evaporate.
Vanilla sugar, 10 g, Ayurveda Zdes
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