Coffees, Teas & Aromatics
Vanilla Paste (Vanilla Brasil) in gelato
Vanilla Brasil Pasta de Baunilha Natural is a water-based natural vanilla paste carrying real vanilla extract and seeds. In gelato it is a pure flavoring: dosed at well under 1%, it adds aroma and visible seed specks without meaningfully changing sugar, solids or freezing behavior.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 32% |
| Water | 68% |
| Sugars | 30.5% |
| Fat | 0% |
| MSNF | 0% |
| Protein | 0% |
| POD (sweetening power) | 30.5 |
| PAC (anti-freezing power) | 30.5 |
Typical use: 0.5-0.7% of the mix (5-7 g per kg of recipe), per the manufacturer's dosage recommendation.
Balance vanilla paste (vanilla brasil) in a real recipe
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Open the balancerHow to use it in gelato
Use it purely as a flavoring, not as a functional sugar. The maker recommends 5-7 g/kg (0.5-0.7% of the mix), which adds under 0.2 g of sugar per kilogram, so its effect on PAC, POD, total solids and hardness is negligible and needs no re-balancing. Because it is water-based rather than an alcoholic extract, the aroma will not flash off on heating. Add it to the base before pasteurizing or maturing so the flavor disperses evenly; for heated recipes the manufacturer suggests dispersing it in the fat phase first to maximize aroma extraction. The suspended vanilla seeds give the finished gelato an artisanal speckled look.
Origin & background
Vanilla is the cured fruit of the Vanilla planifolia orchid, native to Mexico and historically the second most costly spice after saffron. Vanilla bean paste emerged as a convenient format that delivers both flavor and visible seed specks in one spoonable product. Vanilla Brasil, a Brazilian producer, makes its Pasta de Baunilha Natural from natural vanilla extract and seeds in a lightly thickened water base, with no artificial flavors, colors or preservatives (declared ingredients: natural vanilla, water, demerara sugar, xanthan gum, citric acid).