I've been looking at some P2 recipes. They sometimes call for vanilla powder. Why powder and not extract? I have the real stuff from Mexico, can I use that?
Joy of Baking website says: Vanilla Powder is produced by grinding whole dried vanilla beans until powdery. The advantage to vanilla powder is it can be added to warm liquids and the vanilla flavor will not evaporate as it does with extracts.
hi guys I was just reading about the vanilla powder but as I got to reading it, it stated that it has Dextrose and vanilla bean extractives, im pretty sure Dextrose is not allowed.