MADAGASCAR VANILLA · ICE CREAM DEVELOPMENT

From your first sample
to a production trial.

Compare pods and whole-pod powder in your own base. Confirm the accepted flavour and texture in a pilot before choosing production quantities.

Whole vanilla pods

Start the comparison with Madagascar Planifolia Grade A 17–20 cm pods. Infuse in the milk/cream phase and strain according to the desired flecks.

Whole-pod powder

Confirm the offered lot’s composition and grind size. Whole-pod powder is different from seeds alone or powder recovered after extraction.

50 g sample set: compare two forms

A total 50 g set contains 25 g pods and 25 g Planifolia powder. For each form, use separate 1 kg base batches to compare 2 g and 4 g first; test 6 g if intensity is insufficient. Keep your existing recipe as the control. Sample availability and dispatch terms are confirmed in writing.

Six vanilla batches plus one control require 7 kg starting mix. Each form uses 12 g, leaving 13 g reserve. Recalculate the sample requirement if your equipment needs larger minimum batches.

2/4/6 g/kg are exploratory test levels, not validated production doses, pod–powder equivalence or a performance guarantee. Three complete repeats need 36 g of each form; 25 g is insufficient.

Paid pilot and subsequent orders

Standard trial packaging is included in the 500 g price. The 5/6 kg totals use the existing 1–10 kg list: pods €126/kg, powder €147/kg. Freight, applicable taxes and destination charges are excluded. Lot, stock, delivery basis, payment and offer validity are confirmed in writing. Special trial and bulk discounts are not combined.

How much mix can you prepare?

500 g of the selected form covers 250/125/about 83 kg starting mix at 2/4/6 g/kg respectively. In 1,000 kg starting mix, 5 kg means 5 g/kg and 6 kg means 6 g/kg. These are arithmetic conversions, not dosage recommendations.

Do not equate 1,000 litres with 1,000 kg. Required vanilla (kg) = litres × measured density (kg/litre) × dose (g/kg) ÷ 1,000. Finished ice cream volume is affected by incorporated air. Small trial first, then pilot, then full production.

Preparing the pods

1. Weigh the whole pods and record the lot and mass. Split lengthwise with clean equipment and scrape the interior with the back of a knife.
2. Use both the interior and opened husk for infusion in the milk/cream phase. Aroma is not confined to the black seeds.
3. Follow your facility’s validated heating, infusion and rapid-cooling process. Do not copy a teaching recipe’s time/temperature directly into an industrial line.
4. Remove fibrous husks before the equipment stage. Record straining losses and assess the resulting flecks and colour.

Dispersing the powder

The following is a proposed development method to validate on your line:

1. Weigh the powder; confirm whole-pod composition and particle size from the technical sheet.
2. Try a dry premix with a small portion of sugar taken from the recipe, or a pre-dispersion in a small portion of its milk/base. Do not add extra sugar or liquid to the formula.
3. Add gradually to the main base under mixing. Integrate it into your approved heating process; do not use unvalidated cold addition after pasteurisation.
4. Whole-pod powder does not dissolve completely: its particles disperse. Check settling, grittiness and colour. Subsequent filtration can remove some of the vanilla.

Vanilla is a flavour ingredient, not a replacement for the structural role of salep, stabiliser or emulsifier. There is no universal conversion from an existing aroma without knowing its composition and dose. Finished liquid extract is outside our current offer.

Application references and videos

These English-language, product-specific teaching references are not an industrial production procedure validated with a TSARA lot.

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• Breville Test Kitchen · EN
• Nielsen-Massey: Vanilla Bean Gelato · EN
• Eric Lanlard / Nielsen-Massey · EN
• iloveicecream.net · EN

Turkish industry PDF

Prepare your enquiry

Provide starting mix weight, current aroma and dose, base recipe, equipment minimum batch, desired flecks and delivery destination.