We wanted to go one step further in the use of our ingredients in your lab, by sharing our findings and tips with you. Our aim? A precise, fair and enlightened approach to the use of vanilla, orange blossom water and coffee bean paste in pastry. Discover a new, enriched version detailing our supply chains, manufacturing processes and recipes for Reasonable Indulgence balanced with NOROHY ingredients. Produced in collaboration with the pastry chefs at the Ecole Valrhona, and enriched by the input of our partner customers, we hope you’ll find these tips useful on a daily basis, and that they’ll inspire you to use vanilla in new ways in your recipes!
Fundamentals Norohy

Norohy fundamentals, the booklet

Les indispensables NOROHY le livret

Norohy Fundamentals

Download the booklet

Travel to the heart of our supply chains with NOROHY Fundamentals

Discover the origins of the entire NOROHY range with the “NOROHY essentials” guide. Travel to the heart of the plantations to understand the issues at stake and the virtuous cultivation practices. From Madagascar to Mexico, discover the different stages of cultivation, pollination and preparation of Planifolia vanilla beans. Explore the specific characteristics of Tahitian and Papua New Guinean vanilla x Tahitensis, as well as their preparation. In the heart of Bulgaria’s Rose Valley, discover the care taken in cultivating and hand-picking the flowers, as well as in the distillation of Damask roses. Finally, fly over the high plateaus of Ethiopia to discover the commitment of our small-scale coffee producers, from whom our coffee bean paste is made. Train your teams on these ingredients to share their story with your customers and thus contribute to a more enlightened use of vanilla, floral waters and coffee.

How can vanilla bean be used?

Vanilla in pieces VS split and scraped beans

Vanilla beans can be used in many different ways. Some chefs prefer to cut it into sections, which they then macerate or infuse. Others split and scrape the beans. They separate the seeds, which they reserve for certain recipes, from the pods, which they infuse. After infusion, the vanilla beans are not completely exhausted… To capture their final aromas, they can be macerated to create tasty cocktails or soaking syrups. They can also be ground into powder to create your own vanilla powder for topping. And don’t hesitate to make your own vanilla paste. Find our recipe in Les Indispensables NOROHY.

NOROHY Fundamentals: infusing the beans

Are you wondering about the temperature and length of infusion for vanilla beans? What materials to infuse or macerate your beans in? You’ll find all the answers in the NOROHY essentials guide: download it now! We’ve tested the different parameters to answer all your questions…

What applications for vanilla-derived products?

NOROHY has developed a complete range of products derived from vanilla. Each ingredient has its own specific applications. However, the habits and techniques of each person mean that each ingredient can be used in a variety of ways.

Correct dosing use of the NOROHY range

Every NOROHY ingredient gives your recipes instant flavor. For greater efficiency, you can even flavor most of your recipes at the end of preparation. For example, you can create a large volume of crème pâtissière, then divide it up to flavor it with different fragrances. A real time-saver! Depending on the use, certain ingredients are preferable. For dry doughs, for example, ingredients such as vanilla powder are preferred, to avoid adding moisture. The recommended doses have been carefully studied with the support of experienced chefs. In the NOROHY Fundamentals section, you’ll also find basic recipes, balanced with the NOROHY range.

Dosages recommandés pour la gamme par Norohy