Bourbon Vanilla Concentrated Paste – 1.5 kg

The concentrated Bourbon vanilla paste from Sosa Ingredients is the precise technical tool sought by demanding professional pastry chefs. It combines five qualities rarely achieved simultaneously with other vanilla formats (whole pods, powder, liquid extract).

• Stable aromatic intensity: the high concentration of Bourbon vanilla extract guarantees a consistent aroma from one batch to another, unlike pods whose quality varies depending on origin and harvest. It is industrial consistency serving the artisan.
• Time savings in production: no prior infusion, no splitting of pods, no seed recovery. The paste is incorporated directly into the mixture to be flavored, cold or hot. In fast-paced kitchens, the hourly time gain per recipe is considerable.
• Control of raw material cost: with a dosage of 20 to 25 grams per kilogram of preparation, a 1.5 kg jar can flavor 60 to 75 kg of mixture, equivalent to several hundred pods at a much more stable unit price.
• Round and lasting taste: the stabilized sweet base preserves the aromatic notes of vanilla during cooking and after cooling. Unlike alcoholic liquid extracts that volatilize part of the aroma with heat, the concentrated paste holds in the mouth from the beginning to the end of tasting.
• Ready-to-use homogeneous texture: the paste remains soft at room temperature and integrates instantly into liquid, semi-liquid, and creamy preparations without lumping or separation.

The presence of natural colorants (curcumin E100, beta-carotene E160a) gives the paste its warm characteristic hue that imparts a slight golden tint to preparations, a visual signature of quality real vanilla.

The transparency of the Sosa formulation is one of the signatures of the Catalan brand. Here is the complete composition and function of each ingredient.

• Invert sugar: sweet base that stabilizes the paste and preserves its softness at room temperature. Provides a smooth sweetness without crystallization.
• Glucose syrup: humectant and anti-crystallizing agent. Maintains the fluid texture of the paste and facilitates its incorporation into preparations.
• Flavors: carefully balanced aromatic complex to support and enhance the natural Bourbon vanilla extract.
• Modified starch (E1414): common food texturizer that homogenizes the paste and prevents phase separation.
• Madagascar vanilla extract: the aromatic heart of the product, made from authentic Bourbon pods from the island. This gives the warm and lasting signature of the paste.
• Natural colorants (curcumin E100, beta-carotene E160a): plant pigments that give the golden hue characteristic of real vanilla. No artificial colorants.
• Potassium sorbate (E202): natural preservative that extends the product's shelf life after opening, without altering the flavor.

Ice creams and frozen desserts

Flagship application of this paste. For artisanal vanilla ice cream, a dosage of 25 g/kg of ice cream mix gives a professional aromatic intensity. Freezing stability preserves vanilla notes without degradation during long storage. Also ideal in milk sorbet for a creamy vanilla flavor.

Mousses, bavarois, and entremets

Incorporation into cream base or custard before gelling. A dosage of 20 g/kg is enough to flavor powerfully without overpowering other flavors (chocolate, fruit, coffee). Perfect compatibility with gelatin, agar, pectins.

Whipped ganaches and pastry creams

Flavoring vanilla whipped ganaches for high-end layer cakes, pastry creams for mille-feuille and religieuses, mousseline creams for traditional strawberry cake. The paste retains its intensity after cooling and 24 to 48 hours of cold storage.

Glazes and inserts

Flavoring neutral glazes for vanilla mirror finishes, vanilla confit inserts or jelly for multilayer desserts. Provides a discreet but identifiable aromatic signature at the heart of the creation.

Flavored whipped cream and sweet doughs

Incorporation into whipped cream before whipping to finish a freshly plated dessert, or into sweet and shortcrust doughs to flavor a tart base. Dosage can be reduced to 15 g/kg for subtle applications.

Confectionery and chocolate making

Flavoring fondants, soft caramels, artisanal marshmallows, chocolate ganaches. The paste form incorporates better into thick sweet masses than liquid extract, which can loosen the preparation.

• Mix before use: depending on storage duration, slight separation may appear on the surface of the jar. Always mix with a spatula before each use to homogenize the paste.
• Weigh to the gram: the high concentration requires precise weighing. Overdosing makes the preparation too sweet and too intense, underdosing results in a subtle and bland vanilla. Use a precision scale to the gram.
• Direct incorporation: add the paste directly into your liquid or base cream, whisk to homogenize. No prior dissolution needed, which distinguishes this paste from aromatic powders.
• Usage temperature: the paste is compatible with all incorporation temperatures, from cold (whipped cream) to hot (custard at 84 °C). Aromatic stability is maintained even during long cooking.
• Association with split pod: for high-end signature creations, you can combine the paste (base intensity) with a whole split Bourbon pod (fresh surface notes and visual of the seeds). This combination provides maximum aromatic dimension.
• Dosage calculation: for a 500 g batch, count 10 to 12.5 g of paste. For 1 kg, count 20 to 25 g. For 5 kg of ice cream mix, count 100 to 125 g.
• Close tightly: after each use, carefully close the lid. Prolonged exposure to ambient air promotes evaporation of the finest aromatic notes.

• Overdosing out of habit: if you usually work with liquid extract or vanilla powder, the dosage of the concentrated paste is much lower. Strictly respect the range of 20 to 25 g/kg, or you risk masking all other flavors in the preparation.
• Storage near heat: exposing the open jar near a heat source (oven, stove, sunny window) accelerates the evaporation of volatile aromatic compounds. Store strictly away from heat.
• Refrigeration unnecessary: the paste does not require refrigeration before or after opening. Kept cool, it may harden and lose fluidity, making dosing more difficult. Stable room temperature is preferred.
• Wet spoon: never scoop with a wet spoon that would introduce water into the jar. Risk of product degradation. Use a dry spatula or a well-wiped spoon.
• Mixing with pure fat: the paste is designed for aqueous or emulsified preparations. Direct incorporation into a pure fat (clarified butter, oil) may result in a heterogeneous mixture. Prefer incorporation into a mixed phase (cream, milk, syrup).
• Storage beyond the best before date: despite the presence of potassium sorbate, the aromatic intensity decreases over time. Respect the optimal durability date indicated on the packaging to enjoy the full power of the vanilla.

What is the difference with a whole Bourbon vanilla pod?

The whole pod requires prior infusion in a hot liquid (milk, cream) for 20 to 30 minutes, then scraping of the seeds. The concentrated paste can be incorporated directly without preparation. For the same aromatic mass, the paste saves 80% production time. The pod remains preferable for the visual effect of visible seeds in the finished creation.

What is the difference with liquid vanilla extract?

The liquid extract is mainly alcoholic; the alcohol serves as an aromatic carrier. It works well cold, but the alcohol partially evaporates during cooking, taking some of the aroma with it. The Sosa concentrated paste is alcohol-free, its stabilized sweet base preserves the aroma at all temperatures. Prefer the paste for cooking and ice creams.

How many vanilla pods are equivalent to 1 kg of paste?

The approximate equivalent is 1 kg of concentrated Sosa paste for about 300 to 400 quality Bourbon vanilla pods, depending on the grain content and freshness of the pods. The economic advantage of the paste format is significant in volume.

Is the paste suitable for gluten-free and lactose-free pastry?

The paste is naturally gluten-free. Regarding lactose, labeling mentions possible traces of milk and derivatives due to shared production lines at Sosa. For strictly lactose-intolerant customers, take this precaution into account.

Can this paste be used in savory cooking?

Yes, vanilla also has its place in savory gourmet cooking: sauces for fish (bass, scallops, lobster), reductions for foie gras, signature vinaigrettes. The dosage must be very low (1 to 3 g/kg in savory), as the paste is sweet by nature.

What is the shelf life after opening?

Properly stored (dry place, away from light and heat, airtight lid), the paste keeps for several months after opening thanks to potassium sorbate and the sweet base. Always refer to the best-before date indicated on the packaging for maximum aromatic guarantee.

Does the golden color affect light preparations?

Slightly, yes. The paste imparts a light golden tint to very light preparations (white whipped cream, royal icing, white fondant). It is the visual signature of real vanilla, but this may be a factor to consider for preparations requiring absolute whiteness. In that case, prefer a colorless vanilla extract.

Why the 1.5 kg format rather than 1 kg or 2 kg?

The 1.5 kg is the optimized Sosa format for medium workshops: weekly production of 50 to 100 kg of vanilla masses, or 4 to 8 weeks of consumption. The format avoids overstocking and guarantees material rotation compatible with aromatic freshness. For very large volumes, larger packaging is available on order.

What is the specificity of the Sosa Transparence range?

The Transparence range groups Sosa's technical ingredients for which the brand highlights full transparency of composition, origin, and processes. It is a must-have reference for demanding pastry chefs who want to master every ingredient in their recipe.