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Kagia - Vanillin - 1,5g

Kagia - Vanillin - 1,5g

Prix normal
Prix réduit
Prix normal
Prix unitaire
63,33€ / kg
customer service
99% delivery
on selected time
Five star client
Free delivery
from € 60 order*


About the product: This is artificial vanilla, which has for decades been widely used in pastries and sweets by millions of housewives. Who doesn’t recognise the familiar white jar with the red top that can be found in every kitchen? Its singular aroma awakens memories from the past, filled with warmth and tasty goodies.


About the company: In 1978, the KAGIA Spice Packaging Industry was founded in Patras. The dream of the company's founder Nikolaos Kayas came true. New methods of sorting products, monitoring and continuous improvement of quality, high standards of standardization and packaging are just some of the characteristics of the company that today rank it in the first positions in the field of spices and food. With a strong, continuous and constantly evolving presence in the market for 50 years, it fully responds to the competitive conditions and high demands of the market with the purest possible quality products. Always innovative and dynamic, KAGIA spices won over the Greek and foreign markets. In 1990, KAGIA products were awarded the Gold Star of Europe. Non-stop research and creation of new blends give KAGIA spices uniqueness, innovation and distinction. With the main objective of meeting the growing needs of the modern market, we continuously adopt and develop new product sorting methods with constant monitoring to ensure their quality and conform to high standardization and packaging standards.

Instructions: Use vanillin in pastries and sweets such as ice cream, creams, mousses and various sweet doughs, such as cakes and cookies. Try it on cakes with runny chocolate, filled brioche, chocolate mousse, Bavarian chocolate cream and panacotta and submit to its magical charms!

(Greek: βανίλια)

Kagia - Vanilline - 1.5g

*Delivered in NL at latest by Tuesday, 04 Apr
with Express Evening Delivery (read more)
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