What Role does Vanilla Extract have in Baking?

Let’s start off by briefly explaining what Vanilla Extract is. The FDA (Food and Drink Association) state that for vanilla extract to be labelled pure, it needs to contain 35% alcohol.

We manufacture several different strengths of Vanilla Extract, and like anything else, the better the vanilla, the higher the price. The process to grow and harvest vanilla is extremely labour-intensive. As the volume of vanilla used in manufacturing increases, so does the price.

We know that certain ingredients such as flour, sugar butter, eggs and vanilla in its various forms are essential for baking, but why? Vanilla extract is a key ingredient in baking, whether it’s the star flavour in a recipe such as vanilla ice cream or a supporting flavour in a delicious crumbly shortbread biscuit.

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Bonilla Vanilla Extract

Almost every baker’s store cupboard has vanilla in it, which is an essential ingredient for many recipes – and if it doesn’t then it most definitely should. We can help with that 😊. if you need to stock up, our Bonilla Vanilla Intense Extract or Vanilla Bean Paste is available for next-day delivery from Amazon https://amzn.eu/d/3HfneBf. Recipes benefit from its deep, rich flavour, which is difficult to replace with any other product.

For example, Vanilla extract gives cookies a delicious flavour and makes them smell divine. Vanilla extract contains a compound called vanillin. Vanillin is the primary compound found in vanilla, that gives us the familiar taste and smell that we all associate with Vanilla. Our extracts have up to 3 x more Vanillin than competitor brands which means 3 x More flavour.

Vanilla extract and how important is it for the baking process

The primary purpose of vanilla extract is to add flavour to baked goods. Lacking it, baked goods tend to have a bland and boring taste. Vanilla extract can also contribute moisture to create a soft and fluffy texture.

Vanilla extract can be added at any time during the baking process, but it is typically added near the end. Adding vanilla extract at the end of the baking process can make the flavour of the vanilla more pronounced.

In some recipes, pure vanilla extract adds the subtle and delicious flavour of vanilla that is easy to taste. It also enhances the flavour of other ingredients in more complex recipes. In a chocolate cake, you don’t taste the vanilla but without it, the cake would not be as flavoursome, and it would lack depth.

Vanilla substitutions don’t work in our opinion – not that we’re biased 😊. Artificial vanilla flavours tend to have a chemical taste that is definitely not appropriate for high-quality, all-natural baking. It would be a shame to ruin all that hard if your bake doesn’t taste great when you eat it!!!

Vanilla is like salt in some ways, your baked goods can taste flat without it. Chocolate is especially enhanced by the addition of vanilla. Many chocolate producers add vanilla to their finished products, purely to give a more rounded feel on the palette.

There are many types of vanilla which are grown in different countries, and all have slightly different flavours. We use Madagascar vanilla which has a deep, rich flavour and is our favourite.

I hope you have enjoyed reading this, any questions please get in touch info@bonilla-vanilla.com.

If you are interested to learn more about our wholesale range of Vanilla products, check out our shop at Vanilla Etc.