Sauces/Dressings
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Gutkind
Balsam of Peru
Balsam of Peru is obtained from the Peru Balsam Tree in South America. The substance is boiled from the bark and collected as a secretion from the trunk of the tree where bark has been stripped.
Info
Uses
As a flavour in all sorts of foods where the cinnamon note is important. It is also used in Dentistry and to treat a number of minor skins problems.
Typical Analysis
Appearance
Viscous liquid
Colour
Dark Brown
Odour
Sweet. Vanilla type
Flavour
Balsamic and bitter
Solubility
Insoluble in water. Soluble in Ethanol
Main componenets
Cinamein and Balsamic Esters
Cinamein
45 - 55 %
More Info
Packaging
243 kg drums
Shelf Life
2 years
Storage
In original packing. Away from high temperatures and strong sunlight.
Locust Bean (Carob) Germ - Granulated
It is a by-product from the processing of Carob Seeds, Ceratonia siliqua (L>) Taub. (Fam. Leguminosae) after separation from the endosperm.
Info
Uses
Used mainly as a vegetable protein source and as raw material in producing protein hydrolysates (used in soups and seasonings). Since an antitrypsin activity has been reported in Carob Germ, its use as a vegetable protein in human nutrition requires inactivation (e.g. by toasting).
Typical Analysis
Appearance
Granules
Colour
Yellow to greenish yellow
Odour
Sweetish bean-like odour
Loss of dryting (%)
Max. 12
Protein (%)
Min 47
Ash (%)
5-9
Lipids (%)
5-10
Carbohydrate (% by difference)
22-30
Fibre (%)
22
Aerobic plate count (cfu/g)
Max 10,000 at 35 degrees C
Yeast and mould (cfu/g)
Max 5,000 at 25 degrees C
More Info
Packaging
25 kilo multiply paper bags with inner plastic liner.
Shelf Life
12 months from date of manufacture.
Storage
Keep in a dry and cool place, away from strong odours.
Locust Bean (Carob) Germ - Powder
Powder obtained from the ground germ of the seeds of Ceratonia siliqua (L.) Taub. (Fam. Leguminosae).
Info
Uses
Used mainly as a vegetable protein source and as raw material in producing protein hydrolysates (used in soups and seasonings). Since an antitrypsin activity has been reported in Carob Germ, its use as a vegetable protein in human nutrition requires inactivation (e.g. by toasting).
Typical Analysis
Appearance
Powder
Colour
Yellow to greenish yellow
Odour
Sweetish bean-like odour
Loss of drying (%)
Max. 12
Protein (%)
Min. 47
Ash (%)
5-9
Lipids (%)
5-10
Carohydrate (% by difference)
22-30
Fibre (%)
22
Aerobic plate count (cfu/g)
Max 10,000 at 35 degrees C
Yeast and mould (cfu/g)
Max 5,000 at 25 degrees C
More Info
Packaging
25 kilo multiply paper bags with inner plastic liner.
Shelf Life
12 months from date of manufacture.
Storage
Keep in a dry and cool place, away from strong odours.
Vanilla Beans Grade 2
Vanilla is extracted from the small seeds of the Vanilla Planifollia originally grown in Mexico but unknown until Hernan Cortes introduced it to Europe. Since it has spread as far as Madagascar and Indonesia. Vanilla is the second most expensive spice.
Info
Uses
Bakery Products
Flavourings For various food and drink products
Desserts
Flavourings For various food and drink products
Desserts
Typical Analysis
Appearance
Beans less oily than higher grades
Colour
Brown
Odour
Strong of vanilla bean
Flavour
Vanilla
Length
10-18cm
Moisture
25-30%
Vanillin Content
1.50-1.63%
More Info
Shelf Life
12 months in original unopened packaging, max temperature 20°c.
3 months after opening, max temperature 20°c.
3 months after opening, max temperature 20°c.
Storage
Preserve sheltered from light and in the original packaging.
Vanilla Beans Grade 3
Vanilla is extracted from the small seeds of the Vanilla Planifollia originally grown in Mexico but unknown until Hernan Cortes introduced it to Europe. Since it has spread as far as Madagascar and Indonesia. Vanilla is the second most expensive spice.
Info
Uses
Bakery Products
Flavourings for various food and drink products
Frangrances
Desserts
Flavourings for various food and drink products
Frangrances
Desserts
Typical Analysis
Appearance
Beans less oily than higher grades
Colour
Brown to Reddish
Odour
Strong of vanilla bean
Flavour
Vanilla
Length
12-22cm
Moisture
16-18%
Vanillin content
Around 1.18%
More Info
Shelf Life
12 months in original unopened packaging, max temperature 20°c.
3 months after opening, max temperature 20°c.
3 months after opening, max temperature 20°c.
Storage
Preserve sheltered from light and in the original packaging.
