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Posted: 28 Nov 2024
Blending vanilla concentrate, exhausted vanilla seeds, vanilla bean powder and cocoa butter, Tadoka is a single dose vanilla that can be melted or grated into any application.
Made with sweet and savoury dishes in mind, Tadoka can be added directly to your application or grated for décor and flavour.
Vanilla is a wonderfully versatile product and Norohy only further complements your dishes! Norohy vanilla beans are perfect for the professional requiring a high-quality vanilla with intense aromatics.
• Ganache – While heating your cream, add your vanilla to accentuate your final flavour profile and add a second layer of sweetness.
• Ice cream– For an opulent vanilla ice cream or gelato, you can rely on Norohy Vanilla beans to be the backbone of your creations.
A simple addition of vanilla bean powder to any application, hot or cold, adds a note of vanilla and some visual flair.
A fusion of vanilla concentrate, exhausted vanilla seeds, vanilla bean powder and cane sugar, Vanifusion is your one-drop-stop for adding vanilla flavour and aroma as well as a dash of extra sweetness. As this is a paste, no steeping or infusing is required and can be used for instant flavouring! It has a similar aromatic profile to Norohy vanilla beans, whilst offering the benefit of time saving.
• Ganache – After mixing your cream and chocolate, add your required percentage of paste for that final layer of vanilla sweetness…
• Ice cream– For a robust vanilla ice cream of gelato, this paste is a great option for a ‘deluxe’ or ‘indulgent’ range in your display.
Norohy vanilla extract uses Bourbon vanilla beans, showcasing the vanillin content on each bottle! As this extract includes the seeds, you can expect a professional finish in every application.
For everyday applications, Norohy vanilla extract has sweet, rounded notes and works well in bakery applications and cream mixes!
We love to see what creative goodies our customers make, so don’t forget to tag us @keylinkltd on social media when you use Norohy Vanilla!
Earlier this year, the Barry Callebaut factory in Belgium closed for several months following a salmonella-positive chocolate production lot. While the factory has re-opened and our Callebaut stocks are improving again, the closure had a significant ripple effect on the chocolate industry and our other brands continue to be in high demand.
Where we can offer alternatives, there will be a 'Find Alternatives' button. Thank you for your patience.