Vanilla sugar is a flavoring addition to various types of baked goods and desserts: vanilla sugar is a very popular ingredient of cakes in Europe, especially in Poland, Germany and Hungary.
Beyond Europe, it is almost unknown and hard to get in. It should be noted that the” vanilla “sugar we buy in stores is actually vanilla sugar, which has little to do with vanilla sticks and a natural aroma.
For decades on the store shelves there is just synthetic vanilla sugar, which is much cheaper to produce than natural vanilla.
With the increase in consumer awareness and the growing popularity of” healthy “food in small bio-stores and online stores, you can buy real vanilla sugar.
Vanilla sugar – composition
Vanilla sugar is created by mixing white sugar with fresh and meaty vanilla sticks, most often in a ratio of 2 vanilla sticks to 0.5 kg of sugar.
The composition of flavors and aromas of vanilla fruits, ie seeds in longitudinal and dark pods, penetrates into sugar, giving it a very characteristic aroma.
Vanilla sugar on sale must contain at least 27% vanilla.
Vanilla cane is the second most expensive seasoning after safflower, which is why vanilla sugar is also relatively expensive.
Vanilla belongs to the orchid family and is naturally found in the tropical forests of South and Central America, it has pale green flowers that do not smell.
Vanilla sticks take on the typical aroma of the spice as a result of fermentation and drying after picking. In stores, vanilla sticks are available, mainly from Madagascar, where the plant is grown by local farmers using traditional methods.
Vanilla and vanilla sugar
Vanillin (4-hydroxy-3-methoxybenzaldehyde) is an aromatic compound found in vanilla sticks and largely responsible for their taste and smell.
More specifically, it is naturally present in the form of vanillin glucoside, which is only 1.2% in vanilla seeds, which explains why the extraction of natural vanilla is so expensive and unprofitable
Vanillin is currently produced synthetically from guaiacol – a chemical compound obtained in the refining industry or from lignins – wood components that are waste in paper production, but the second method is very burdensome for the environment and is limited to its use.
A scientific article was published in 2006, which presented a microbiological (ie natural) method of obtaining vanillin from cow droppings.” In the media there were a lot of comments criticizing or mocking this method – well, as a component of sugar, and therefore ice cream, cakes made from manure ?
Anise star-shaped properties and application
Few people realize, however, that many commonly used ingredients have a somewhat unpopular origin. The method of Japanese scientists is not applied, because the economy wins in production – it is simply more expensive than synthetic one.
For years, vanilla sugar instead of vanilla has been found on store shelves in small sachets, it is white sugar with vanillin as an aroma, it has a slightly different taste than vanilla sugar, because not vanilla alone gives the spice aroma, and hundreds of different chemical compounds.