Vanilla Processing
BACK
TO
BASIC PROCEDURES
. . .
We produce only quality vanilla products because of our . . .
-
SELECTION
OF CHOICE BEANS . . .
first quality beans are the primary essential ingredient for fine vanilla.
There is no process which will get fine flavor from inferior beans.
We are painstakingly exact in our choice of beans.
-
COMPLETE
EXTRACTION
takes place when using
our WHOL-BEAN™
process. When
we examine the exhausted beans,
there is simply no flavor left.
-
NO
FLAVOR LOSS . . .
using our
WHOL-BEAN™
process, all the flavoring (over
150 organic compounds) is retained in the final extract.
EDGAR A. WEBER & COMPANY'S
WHOL-BEAN™
Pure
Vanilla Extracts are quality products - finer and richer in flavor than
percolated extracts or reconstituted vanilla concentrates. Almost all extraction of vanilla beans is accomplished by the
use of percolators. This vessel works very much like the coffee makers many of
us use at home. A basket holds the
chopped vanilla beans as the solvent (alcohol and water) is passed through the
mass of beans. In this case of
vanilla manufacture, heat is not applied. Movement
or circulation of the solvents is the result of pumping these liquids.
Typically, the process will continue for hours or even days.
Many
years ago, after much experimentation of the extraction of vanilla beans, we
developed a process that is distinctive in its equipment, time, temperature and
other processing secrets. Typically,
our vanilla extracts will have higher analytical values than those produced by
percolation. The strongest proof of
the completeness of our extraction methods is the greater flavor strength when
compared to other extracts. Users
of our extracts should benefit from lower flavor costs for their finished
product.
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