About the book

The Vanilla Expert is a practical guide to choosing and using vanilla: the varieties, the forms, and exactly how much to use. Written for bakeries, cafés, chefs and food brands.

What is inside

• Vanilla varieties and grades: Madagascar, Indonesia, Uganda, Tahiti and Mexico, and how to inspect a bean before buying.
• The six forms of vanilla: pods, caviar, powder, liquid and paste, and where each one belongs.
• Vanilla dosage in grams per litre of milk, kilo of flour and litre of ice cream, with a conversion table between forms.
• Natural versus synthetic vanilla, and five signs of a fake.
• Storing vanilla beans so they do not dry out.
• Alcohol-free vanilla extract, vanilla paste and café syrup you can make and sell, plus ten recipes in grams.

Digital PDF, 27 pages, in Arabic or English. The download link reaches your email right after payment.