Supreme Vanilla - 1Kg

The Saracino Vanilla Flavoring Paste 200g stands out with 6 advantages that make it the reference for professional Italian and French pastry chefs:

• Visible natural vanilla seeds (0.5%): authentic presence of ground vanilla pods providing the premium visual effect of a preparation made with real pods, a hallmark of fine pastry
• Thermal stability up to 220°C: unlike liquid extracts that evaporate during baking, Saracino concentrated paste retains its aromatic intensity in sponge cakes, cakes, financiers, and baked cookies
• Optimal concentration: 50 g of paste is enough to flavor 1 kg of cake batter, a dosage 4 to 5 times more cost-effective than a fresh vanilla pod
• Versatile application: usable hot (baking) or cold (ice creams, mousses, bavarois, creams), with dosage adapted to each preparation
• Paste texture for quick incorporation: does not destabilize whipped cream and chantilly, unlike liquid flavors which can affect consistency
• Non-GMO ingredients: Saracino's commitment to quality professional pastry, certified free of genetically modified organisms

To explore the full range of Saracino flavoring pastes, see the Saracino collection at Patissland.

The Saracino Vanilla Flavoring Paste is made of ingredients selected for their technical quality:

• Sucrose syrup: sweet base carrying flavors
• Dextrose: fast sugar for concentration adjustment
• Flavors: vanilla aromatic composition
• Vanilla pods (0.5%): natural seeds visible in the paste
• Thickener: E407 (carrageenan, natural texturizing agent)
• Colorants: E160a (beta-carotene), E101 (riboflavin): for the characteristic cream yellow color

Allergens: may contain traces of eggs, peanuts, soy, milk, and tree nuts (almonds, pistachios, hazelnuts). Gluten-free.

Nutritional values per 100 g:

The dosage of Saracino Vanilla Flavoring Paste varies depending on the type of preparation. Here are the professional recommendations validated by pastry chefs and ice cream makers using the Saracino range:

Practical tip: mix the paste with other ingredients for about 1 minute to achieve a homogeneous incorporation. For high-temperature baking (above 200°C), slightly increase the dosage by 10 to 15% to preserve the final aromatic intensity.

The versatility of Saracino Vanilla Paste makes it an essential ingredient in 8 major categories of professional applications:

• Artisanal ice creams and sorbets: classic base for vanilla ice cream with visible seeds, giving the visual appearance of ice cream made with real pods
• Light mousses and bavarians: deep flavoring without destabilizing the airy texture
• Pastry creams: practical and economical alternative to fresh vanilla pods for tarts, cream puffs, éclairs, and millefeuilles
• Genoises and biscuits: persistent flavor after baking, ideal for entremets, layer cakes, and wedding cakes.
• Buttercream and whipped cream: direct incorporation without risk of cream collapse.
• Yogurts and fresh cheeses: flavoring dairy bases in industry or artisan production.
• Sponge cake fillings: used as an alternative to jam for the intermediate layers of wedding cakes.
• Cupcakes and muffins: flavored paste with visible seeds for a premium artisanal effect.

For pastry chefs looking to expand their Saracino aromatic palette, also discover the Supreme Strawberry Paste 200g, the Supreme Lemon Paste 200g, and the Supreme Coffee Paste 200g, all formulated with the same thermal stability technology.

Patissland offers several vanilla flavoring sizes to suit your needs. Here’s how to position the Saracino Paste 200g in your workshop:

Saracino selection criteria: recommended for pastry chefs and ice cream makers demanding Italian aromatic quality, visible seed effect, and thermal stability at high baking temperatures (genoises, financiers baked at 200-220°C).

To preserve all the aromatic qualities of your Saracino Vanilla Paste:

• Storage: keep in a cool, dry place, away from direct light.
• Temperature: between 15°C and 20°C for optimal storage.
• Resealing: close the jar tightly after each use to prevent drying out and oxidation.
• Hygiene: always use a clean utensil to take the paste, never directly with fingers.
• Best before date: refer to the date printed on the jar. Once opened, consume within the recommended time to preserve the intensity of the natural seeds.

Does Saracino paste really replace a real vanilla pod?

For most professional applications, yes. One vanilla pod equals about 40 to 50 g of Saracino flavoring paste. The economic advantage is significant (cost reduced by 70 to 80% compared to a fresh pod) and the visual aspect of the seeds remains faithful thanks to the included ground pods (0.5%).

Do the seeds remain visible after cooking?

Yes, natural vanilla seeds remain visible in all final preparations, whether cooked or raw. This is an aesthetic advantage for ice creams, pastry creams, and premium sponge cakes.

Can it be used in whipped cream without it falling?

Yes. Unlike liquid extracts that can destabilize whipped cream due to excess moisture, the concentrated paste incorporates without altering the whipped cream's stability.

How to dose for cooking above 200°C?

The paste is stable up to 220°C. For high-temperature baking (shortbread, viennoiserie, financiers baked at 200-220°C), increase the dosage by 10 to 15% to compensate for the slight flavor loss due to intense heat.

Is it suitable for specific diets?

Saracino Vanilla paste is gluten-free and GMO-free. However, be aware: it may contain traces of eggs, peanuts, soy, milk, and nuts. Check in case of severe allergies.

What is the difference with a liquid vanilla extract?

Liquid vanilla extract is mainly alcohol-based, which makes it volatile during cooking (significant flavor loss above 100°C). The Saracino concentrated paste, formulated with sugars, retains its intensity up to 220°C and also provides visible seeds.