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Confectionery vanilla is the only
"aristocratic" spice which originates from
the orchid family. The taste of vanilla is
pleasant, characteristically savory. Vanillin
is used in preparation of liqueurs and other
beverages, dough products and sweets, it is
the most popular and delicate spice. It is
used in preparation of fruit compotes,
dairy dishes, whip and creams for cakes.
Vanilla odorizes the most expensive
confectionery.

Crystalline vanillin has a classic vanilla
smell. It consists of small crystals or white
powder. It is resistant to high processing
temperature, preserves its qualities for 25
minutes even at a temperature of 220-250
C. It is actively used in baking and making
lour confectionery products, in ice cream
production. Crystalline vanillin has a
burning, bitter taste - that is why it is
dissolved in water or in alcohol, where it
releases its true magical lavor and taste,
and it is also added to the main course or at
the stage of mixing dry ingredients (to
lour, for example). The lavor is extremely
intense, sharper than that of vanilla.

This type of dye has a neutral taste and is safe, besides it is
resistant to high temperatures and PH. Kandurin gives your
products a magical shine of silver, gold and other gorgeous
colors and shades. It is used in food production for external
coloring of products (gumpaste, icing, chocolate, marzipan,
nuts, cookies, candis, ice cream, syrups, marmalade, jellies,
caramel, drinks) into gold, silver and interferential colors.
Candurin is easy to use: it is applied directly onto the
product with a brush or spray (in this case it is diluted in an
alcohol solution), over a stencil, and it can also be pre-
applied onto the mold. Candurin gives transparent drinks
pearl shine.