Prima DG

Vanilla Drying: Where Every Bean Has a Story. Kudos to the dedicated farmers who make it all possible! After the sweating period, beans have attained a brown color.  They have developed most of the flavor and aroma. However, beans contain about 60 to 70% moisture. They are subject to spoilage by micro-organisms. Subsequently, beans are dried. We want to reduce the moisture content. The ideal is to 25-30% of the bean weight. This process lends shelf-life to cured vanilla beans. Drying might also lead to the expulsion of volatile compounds. The most used drying methods are sun and airdrying. These methods might be supplemented by oven drying. In sun drying the beans are spread on racks. And arranged to be exposed to the morning sun. Later in the afternoon, transferred to a shaded area. This protocol may be carried out daily for 3 months. And can be divided into rapid and slow drying. In rapid drying, beans are held in the sun for a few hours every day. Later, beans are wrapped in cloths and placed indoors. In slow drying, the beans are placed on shelves in a well-aerated room. Then moved outside into the sun every 2 to 3 days. This method of drying may last one month. Drying is the longest stage in the curing process. Combining traditional drying with hot air drying can shorten the period. Drying is the most difficult stage in the curing process. It depends on: 1️⃣ bean size 2️⃣ moisture content 3️⃣ weather condition Prolonged drying may lead to loss of flavor and vanillin content. Producing this precious commodity is no walk in the park. But hey, nothing worth having ever comes easy, right? Here's to the dedicated farmers who make it all possible! #vanilla #foodandbeverage #pastrychefs

Heat, Sweat, Flavor: The Vanilla Bean Magic! Get Ready for Flavor Fireworks. After the killing stage, we are ready for “sweating”. The green beans are drained of excess water and wrapped in blankets.  Traditionally, they are placed in sweat wooden boxes. Typically in closed rooms rather than ovens. High temperatures are also achieved by wrapping killed beans in cloth. Stacking them tightly in insulated containers. And exposing them to the sun for a few hours each day. This process is known as fermentation or sweating. It lasts for two to three days at around 40°C. Temperature control isn't precise during this step. As the beans sweat, they lose their green color. The green to brown color transition is a molecular oxygen-dependent reaction. Under anaerobic conditions, this color change does not occur. It turns brown, and become soft, starting to develop their flavor. Sweating is done also to develop the proper texture and flexibility. It maintains the right amount of moisture for enzyme reactions. It helps speed up these processes by making enzymes more stable. Sweating is terminated when beans become pliable. #vanilla #pastrychefs #foodandbeverage

The ultimate showdown of killing methods! Let's compare vanilla bean killing methods. We've summarized the pros and cons of each. We find that hot-water killing works best for our vanilla beans. Perfecting this method took us a considerable amount of time. We experimented through trial and error. Share your thoughts. #vanilla #foodandbeverage #pastrylovers

Vanilla beans killing method. Get to know the difference. Killing, or wilting, halts the natural changes in vanilla beans. It is achieved through various techniques. Depending upon the producing country There are different killing methods. In SUN-KILLING, a technique from Mexico, beans are covered with cloth. Then left in the sun for a few days until they turn brown. In OVEN KILLING, bundles of beans are wrapped in blankets. Then placed in an oven at 60°C for 36 to 48 hours. HOT WATER KILLING involves putting the green beans in wire baskets. Then dipping them in hot water (60–70°C) for a few minutes. Timing depends on the size of the beans, and water temperature. BY FREEZING, the beans are placed in a freezer (0 -80°C) for few hours. In alternative by dipping the beans in liquid nitrogen. Researches found that killing by hot water scalding gave the best product. We obtain the best result with hot water killing. It took us a lot of effort and time to master all the details. #vanilla #pastrychef #foodandbeverage

The Art of Curing Vanilla Beans. Learn the basic behind this complicated process. When mature-green vanilla beans are harvested, they lack flavor. Curing is exactly the process to give vanilla the flavor we all love. It all begins with the pollination of the vanilla plant. As the fruit mature, it grows rapidly for about 3 months and then stops. It takes several months for the fruit to fully mature. On the vine it builds up specific substances. These will become the flavor of the vanilla beans. Among these crucial components are glucovanillin and b-glucosidase. Two key players whose interaction catalyzes the creation of vanillin. However, there's a catch:  glucovanillin reside predominantly in the inner portion of the pod. b-glucosidase prefers to linger in the outer region.  This spatial separation challenges the flavor development. That's exactly why we need the curing process. An orchestrated sequence of stages designed to to bridge this divide.  It breaks down the structure of the vanilla beans. It facilitates the meeting of glucovanillin and b-glucosidase. Now they can interact and unleash the full potential of flavor creation. Curing serves another crucial purpose. It exposes the beans to atmospheric oxygen. This will initiate reactions which will enrich the flavor. Vanilla flavor contains around 250 identified constituents. And among all of them, vanillin is the chief, the queen. The success of the curing process is paramount. Vanillin content is a major criterion for bean quality. The curing process unlocks the full potential of nature's bounty. It stands as a testament to human ingenuity and dedication. It is a four stages process: ➡ 1. Killing ➡ 2. Sweating ➡ 3. Drying ➡ 4. Conditioning In the next post we will discover them in details. #vanilla #foodandbeverage #pastrychefs

A Flavor to be framed. A taste to treasure. Indonesian vanilla, a memory waiting to be etched into your palate. Each pod, meticulously handpicked carries a symphony of flavors. From sweet and creamy, to floral and exotic. A flavor worthy the top special place in your culinary repertoire. A rich cream or a chocolate delicatesse, you will feel the impact. It adds depth and richness to pastry creations. With each bean, you're transported to the sun-kissed fields. Where every aroma and taste is meticulously cultivated.  It's about capturing a moment, a memory.  Framing it in your culinary adventures. Just like a cherished family photo. Our vanilla is something you'll want to keep close. Creating lasting memories with each delicious bite. Just like the story of our own journey.  Our vanilla beans have a personal story to tell.  From the sunny fields of Indonesia to your kitchen. Each bean carries with it the essence of its origins.  It's a flavor that deserves to be celebrated. And framed in the culinary landscape. So here's to the flavors that leave a lasting impression. The memories we create with every bite. Let's savor each moment. One vanilla bean at a time. #vanilla #pastrychef #culinaryexcellence

Indonesian vanilla is perfect for dessert.

Our Indonesian vanilla is like the Beyoncé of flavors. From cookies to cakes, it doesn't just blend in, it BOOMs in! Ever wondered what makes our vanilla a top performer? Well, let me spill the beans – or should I say, the pods? 1. Rich Indonesian Soil Bali's volcanic soil is nutrient-packed.  It's a natural spa treatment for our pods.  It gives them that extra oomph they deserved. 2. Climate Extravaganza Warm temperatures and ample rainfall.  And well-defined wet and dry seasons. That's the perfect place for vanilla. 3. Farmer's Love & Care It's not just about the location.  It's about the Balinese farmers.  Their passion and their dedication. But the real deal breaker is the vanillin content. On average is above 2.3%, for our beans from Bali. That's why it is perfect for pastry in general. So, why settle for 'regular' vanilla when you can have best? #vanilla #pastrychef #bakerychef #foodandbeverage

Hi, I am Etika.

Indonesia, with its tropical vibes, creates the perfect haven for diverse plantations, including the enchanting world of vanilla cultivation. The majority of Indonesia's vanilla comes from the Planifolia variety, boasting the classic traits of richness and creaminess. However, thanks to our unique climate, soil, and curing methods, these vanilla gems carry an extra touch – a delightful smokiness paired with earthy undertones. Indonesia doesn't stop at Planifolia; we also embrace the Tahitensis variety. Slightly shorter, plumper shape that brings forth a delicate dance of floral and fruity aromas, all harmonizing with subtle hints of licorice. It's like nature's symphony in every bean! 🌿 Visit us: www.primadg.com #vanilla #bakery #bakers #pastrychef #pastry #icecream