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Vanilla Powder:
Most vendors sell vanilla beans simply
ground in confectionary
sugar. This is not
powdered vanilla and is not as
strong or long lasting. Ask about the ingredients before buying
this precious powder. Our vanilla powder is genuine. For recipes
use equal parts to replace vanilla extract. Vanilla power is great
for cookie mixes, chai, as well as dusting over French toast or
fruits whether fresh or dried. The addition of Vanilla powder to
any table makes a great conversation topic. Consider our Kitchen
Art's Recipe book described below.
Click here for Neat Chocolate Molds!
Click here for Agave Nectar.
Our chocolate is also
perfect for fondue sets and chocolate fountains! We only
ship chocolate October 1st to March 1st of each calendar year.
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Nekutli Agave Nectar has the following
characteristics:
1) Nekutli Agave Nectar is high in fructose.
It is sweeter than refined sugar
(approximately 1.4 times sweeter). Fructose
does not stimulate digestive insulin secretion
as do other sugars. It is less disturbing to
the glycemic index. In common parlance, it
does not create a "sugar rush."
2) Nekutli Agave Agave Nectar is produced in
three different grades varying in flavor and
color: light, amber and dark.
The light grade of Agave Nectar is flavor
neutral, enhancing the natural flavors of
coffee, tea, fruit beverages, baked goods,
fresh fruits, fruit smoothies & protein
drinks, salad dressings, jams and jellies, ice
cream, yoghurts, and various prepared foods,
without altering their flavor. This is in
marked contrast with bee honey, malt barley
syrup, and certain other natural sugar
substitutes that do alter the flavor of the
products they sweeten.
The amber and dark grades of Nekutli offer the
delicate flavor of Agave with increasing
intensity. The amber grade is much like honey
and delicious in tea, suitable to sweeten a
wide variety of foods, dry and hot cereals,
pancakes, waffles, baked goods, and sauces.
Heavier sauces such as BBQ, spaghetti, stews
and meat glazes may be enhanced by the dark
grade of Nekutli which delivers the rich and
complex flavors distinctive to Agave.
3) Nekutli Agave Nectar will not crystallize.
It is high in purity and stable in
composition. It is easy to store as it has a
long shelf life, approximately two years.
Minimum one year.
4) Because of its light viscosity, Nekutli
Agave Nectar is easy to handle in an
industrial setting and pours easily as a
table-top sweetener. It will never harden in
the bottle. Nekutli Agave Nectar is highly
soluble and dissolves readily in cold
beverages such as lemonade or iced tea. Its
light viscosity and solubility also make it
ideal to sweeten cold cereals.
5) Nekutli Agave Nectar is a moisture
retainer. In bread and baked goods, it
enhances product freshness due to its
hygroscopic properties, which act as
humidifying agents, thereby increasing the
shelf life of such products.
6) Nekutli Agave Nectar is certified organic
by
BioAgriCert s.r.l.,
an agency accredited by the USDA National
Organic Program (NOP) and the European
Community. View the
organic certification
online or download a
printable pdf.
7) Nekutli Agave Nectar is KOSHER certified
by:
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Supervisores en Alimentos
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Orthodox Vaad Hakashrut
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Consejo Communitario Ashkenazi
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| Our genuine
Powdered Vanilla is just that, Vanilla
sprayed onto a solid base (dextrose) and thing
else. It is such a delicacy, we use it right
on top of fresh berries, coffee, granola,
French toast, waffles, and whatever else we
can think of!
Decorating
with Powdered Vanilla and Fine Sugar
In the summer
months, it is used by many Chef's, mixed 1/2
with fine sugars (for
sparkle) and then used to coat fresh edible
berries and flower petals. They do this by
beating egg whites and then "rolling" the
already clean product entirely or painting the
egg whites on. This method is used to garnish
cakes and many other dishes to present.
Working with
wax paper, they give the berries a few
dustings before allowing to air dry in a cool
well ventilated room.
They also "rim"
their wine glasses, by dipping the rim into a
plate of any edible sticky item, agave nectar,
honey, etcetera, and then dipping into a plate
of fresh edible petals and/or fine sugar.
Chef's even trim a try of pastries with edible
sugar coated petals. |
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