McNess Vanilla has a classic, unique blend of pure Madagascar vanilla and fortifiers that creates a smooth flavoring compound. This delicious double-strength flavor will not bake or freeze out. Gluten-free and salt-free. 12 oz.
Since 1908, McNess Vanilla has provided a rich and delicious vanilla flavor. It is made with the finest quality Madagascar bourbon vanilla beans. Compared to other vanilla flavorings found in the marketplace, it is twice as strong. This classic double-strength vanilla has a dark, rich, creamy flavor and offers a buttery and sweet aroma.
Did you know that vanillin and ethyl vanillin are actually naturally occurring in the vanilla plant?
So when you see these added to your vanilla compound, this helps increase the flavor. That’s why McNess Vanilla is double strength and won’t freeze or bake out. McNess vanilla does not add sugar or corn syrup.
McNess Champion Madagascar Vanilla Compound is made from real Madagascar vanilla bean extract and supplemented with vanillin and ethyl vanillin. Most people don’t know what vanillin and ethyl vanillin is. Dr. Barry Ferm (Chemist, Natural Science & Engineering College Faculty) was asked to explain the differences between vanilla, vanillin, and ethyl vanillin. His answer may surprise you.
“Vanilla is the plant from which vanilla beans come. Those vanilla beans are cured and extracted. The flavor components that we know and love are drawn out of the bean and taken into the extraction liquid.
That’s where the term extract comes from. Vanillin is the primary flavor component of vanilla and is one of the hundreds of components that are extracted out of the vanilla bean. Ethyl vanillin is another one of the components that are extracted out of the vanilla bean. They are both important flavor compounds that we experience through a vanilla extract.
Both vanillin and ethyl vanillin are natural products that are produced by the vanilla bean plant but the exact same molecule can also be made in a laboratory but they are the same exact molecules in each case, so they have the same properties as the molecules that come out of the vanilla bean. It’s good to be aware that some vanilla products have added corn syrup and sugar and that is simply to increase the flavor experience, but it’s a lot cheaper and at the expense of pure vanilla flavor.”
For 100 years, McNess Vanilla has been the gold standard in vanillas for bakers throughout the United States. In fact, many champion bakers will use nothing but McNess Vanilla when making their prize-winning cakes and cookies. If you’re looking for the finest tasting and highest quality vanilla, there is no better product on the market than McNess Vanilla!
McNess Vanilla Ingredients
A special blend of Water, Alcohol 12%, Vanilla Bean Extract, Carmel Color, Vanillin, Ethyl Vanillin, and Glycerine
Why Does McNess Madagascar Vanilla Taste So Good?
What ingredients in McNess Champion Madagascar Vanilla Compound cause the recipes made with it to taste so good?
How is this vanilla made?
McNess Vanilla has three major taste components. Pure vanilla extract, vanillin, and ethyl vanillin are the three ingredients. Alcohol, water, coloring, and glycerin are also included.
Let’s explore exactly what vanilla extract, vanillin, and ethyl vanillin are and why they’re used to make McNess Vanilla.
To begin, let’s look at the actual vanilla component in McNess Vanilla
From the vanilla bean, we get the vanilla taste we know and love! Pods of vanilla beans are produced by the vanilla plant, a blooming orchid from the tropics. These vanilla bean pods are immersed in alcohol to draw out various compounds from the pods’ innards. Afterward, the resulting fluid is referred to as vanilla extract (therefore genuine vanilla extract always will contain alcohol.) Vanillin is the major flavor-giving chemical in the vanilla plant. In fact, vanilla’s taste would not exist without vanillin, a chemical that is naturally produced by the vanilla plant.
The chemical called vanillin may be obtained by extracting vanilla beans, but it can also be produced in other ways. Regardless of where the molecules come from, it’s the same thing. If you want water (H2O), you may go to a river or a well, or you can mix oxygen and hydrogen to make H2O on your own. It’s the same exact thing every time. Vanillin is a naturally occurring chemical found in vanilla plants, although it may also be synthesized.
Let’s now examine ethyl vanillin. Researchers found that adding one additional carbon atom to vanillin generates a strong vanilla flavor. Ethyl vanillin is identical to vanillin in structure but contains one more atom of carbon.
Incorporating all three flavorings into one
No other flavoring ingredient has more pure vanilla extract than McNess Vanilla. This is followed by the addition of vanillin, which enhances the vanilla taste even further. We next add a little amount of ethyl vanillin. Vanilla extract is doubled in intensity when vanillin and ethyl vanillin are added to it. The result is a product that won’t lose its potency when baked or frozen. There is, however, a greater volume of pure vanilla extract than any other component in the formula (other than alcohol and water, and the alcohol is simply present from extracting the pure vanilla extract from the vanilla beans.)
In addition, McNess offers a transparent vanilla imitation, frequently referred to as “clear vanilla.” Ethyl vanillin and vanillin are used as flavoring additives, instead of pure vanilla extract. McNess Clear Imitation Vanilla is popular for its capacity to provide vanilla taste without imparting any dark coloration to glazes and frostings.
No added sugar!
An excellent vanilla extract compound should, in our opinion, be made with pure vanilla extract as a major ingredient, with vanillin and ethyl vanillin as secondary ingredients. Many mainstream vanilla extracts found in stores utilize sugar as their major flavoring component, which is confusing, to say the least. Still, their packaging typically states “with Pure Vanilla Extract” in big letters.
Nevertheless, these vanilla extract compounds contain more sugar and propylene glycol in their recipe than vanilla, though, as you can usually see from the ingredients list. None of the vanilla products from McNess Products include any kind of sugar or corn syrup whatsoever.
You’ll find out the McNess Vanilla difference when you taste it!
McNess Vanilla is often cited as the “secret” element in cakes, cookies, ice cream, and other delicacies made by loyal McNess Products customers. They consistently say the taste difference between McNess Vanilla and conventional store-bought vanillas is huge. As a result, it is also used by top-tier bakeries and ice cream businesses. These chefs refuse to compromise on taste since ultimately, it’s their careers and reputations on the line with every recipe they make.
What is Madagascar Vanilla?
Madagascar vanilla originates on the namesake island off the eastern coast of Africa. Its buttery richness and smooth taste make it extremely popular.
As the most often used vanilla bean in professional and household kitchens globally, Madagascar vanilla beans are the gold standard for baking. For DIY extracts, these beans are the finest choice, and they can be used in almost any recipe.
As a culinary ingredient, vanilla beans are one of the most coveted, treasured, and widely used spices. Consider how virtually every home baker would crumble if their prized vanilla mysteriously disappeared.
Actually, vanilla beans are produced from orchids. Flowers of the vanilla orchid aren’t particularly attractive; they’re slender, devoid of inflorescence, and have a color that is pale yellow. Vanilla orchids are coveted not for their beauty, but for the seed pods they yield. Vanillin, a fragrant chemical component responsible for the taste of vanilla, is abundant in these seed pods.
Vanilla orchids need a great deal of time and work to grow and care for them. Even after years of selective breeding to make them more resilient, they only thrive in very particular conditions and are famously delicate. Each plant is meticulously trellised and grafted before being manually pollinated. The seed pods must develop and grow for 6 months prior to being harvested. Before they are sold, the pods are assessed for quality depending on appearance, scent, size, and moisture level. The process of curing takes an additional 6 months.
Vanilla is among the most well-known and beloved flavors on the planet, and it’s easy to recognize. As a taste enhancer in soda pop, cakes, cookies, chocolate, ice cream, and even expensive cosmetic products, vanilla is indispensable. In Madagascar, 80 percent of the world’s vanilla beans are produced, including some of the highest grade beans.
Historically, the McNess Products company has always maintained its philosophy of using only the absolute highest grade raw ingredients for all its products. When it comes to McNess Vanilla, they only source the highest grade Madagascar vanilla beans.
Vanilla beans are actually the seed pod or fruit of the species of orchid known as Vanilla planifolia and are not technically beans at all. There are more than 100 species of vanilla plants in the vanilla genus, but only a handful are commercially cultivated. In Madagascar and Mexico, vanilla planifolia is the most prevalent species. Another famous variety is the rare Tahitian vanilla bean species, vanilla tahitensis.
Because vanillin is present in vanilla, it has a dominant flavor that is sweet, warming, and velvety. This is due to the fact that Madagascar vanilla beans have a higher percentage of vanillin than vanilla beans from other regions. In addition to vanillin, real vanilla beans contain more than 250 additional chemicals that provide spicy, flowery, and fruity tastes.
When it comes to the absolute best vanilla beans, Madagascar vanilla beans are regarded as the holy grail. The bulk of the world’s best vanilla beans are produced in Madagascar’s humid northeastern region, called the Sava area. These fragile plants thrive in areas with abundant rainfall and good, loamy soil. However, it is the inhabitants of Madagascar who make this particular spice so unique.
Madagascar vanilla beans are grown and cured entirely by hand. No natural pollinators exist for vanilla cultivated outside of its native Mexico. The delicate pollination of each Madagascar vanilla orchid blossom must be done manually by hand.
This specific pollination method was first developed in 1841 on Reunion Island, which is close to Madagascar. When a 12-year-old slave called Edmond Albius used a whittled stick to connect the female and male portions of the blossom together, he enabled the treasured Madagascar vanilla bean to grow for the first time. This pollination process is still called “Edmond’s gesture” to this day.
For a vanilla orchid vine to begin flowering, it must grow for approximately three years. In their ultimate state, vanilla orchids last less than 24 hours before they begin to bloom. Many late-morning flower buds require rapid and cautious treatment by farmers. They must be regularly monitored during the blooming season. Afterward, a single bloom that has been pollinated will yield one vanilla bean. It takes around six months for green bean pods to mature on the vine prior to being perfectly ripe for harvesting.
The most essential and difficult aspect of cultivating vanilla vines and curing Madagascar vanilla beans is the most critical and time-consuming step in the process. The required expertise of Madagascan vanilla farmers could be one of the reasons that Madagascar vanilla has the highest levels of vanillin in the world.
When they are picked, green vanilla beans have no taste or scent. Curing produces an enzymatic response that permits flavors to emerge. Beans enjoy sunning throughout the day for around 30 days before they are covered in blankets and forced to sweat in the humid night air. Uniform during the day, the beans are rubbed to promote even curing.
For over 100 years, McNess Vanilla has been the gold standard for both hobbyist bakers and professional bakers worldwide. If you’re looking for that memorable tasting cookie, cake, or pie that requires vanilla, then without a doubt McNess Vanilla will bring you rave reviews! Your baked goods always taste better with McNess Vanilla.
McNess, Since 1908
Authorized McNess Home Products Dealer