Bulk density at 25 deg C : 0.660 - 0.665

APPLICATION
This flavour gives more than vanillin type taste. It is actually Vanillin and Ethyl Vanillin plus creamy dairy taste and extra natural vanillin. This powder flavour is developed for all food products where a rich vanilla flavour is desired.

It is particularly good in all bakery products such as biscuits, cookies, cakes, sugar confectioneries such as toffees, milk candies, chocolate products, ice-cream, yoghurt and milk shakes. It is heat stable and therefore suitable for all bakery applications.

RECOMMENDED DOSAGE

• 0.1% of dough weight or cake batter for biscuits, cakes etc i.e. 100gm/100kg dough or batter wt.
  
• 0.1% in ice-cream mix.
  
• 0.05% in beverage e.g. in chocolate drinks, milk shakes and cereal drinks i.e.
  
• 50g/100kg of base.
  
• 0.1% of base for toffees and chocolate confectioneries.

The dosage above are meant as a guide and optimum dosage will depend on customers' base ingredients but will definitely be between 0.1 - 0.2% w/w of base for most bakery and confectionery applications.

COMPOSITION
The main ingredients of this flavour are Vanillin, natural Vanillin, Ethyl Vanillin, Maltol, Gamma and Delta Lactones and other trace aroma substances which are FEMA GRAS. Therefore, it gives a fuller flavour in comparison to nature-identical Vanillin alone. The carrier is Dextrose Monohydrate.

CLASSIFICATION
It is classified as artificial flavour in all countries because of the inclusion of Ethyl Vanillin which is artificial but permitted in all countries.

STORAGE
Keep sealed in a cool place away from direct sunlight. This flavour is stable and does not have serious caking problem even after prolong storage.

PACKING

• 25kg high barrier bag packed in an outer carton.
  
• 3kg plastic bag in a carton packed in an outer carton of 8 x 3kg.
  
• 1.7kg plastic jar packed in a carton of 12 x 1.7kg.