Adding Heat to Your Product & Vanilla/Vanillin (The Global Picture)

Sensory scientists have known for decades that chilli burn is something different from taste and smell – something more like pain. When you call a chilli pepper “hot”, that’s not just an analogy, rather your mouth really is being burned.

That’s a sensation, not a smell or taste, and it passes to the brain through nerves that handle the sense of touch.

Vanilla flavouring is in our bakery, confectionery, ice cream and dairy products. It is sweetness personified. Bottles of vanilla flavouring are staples in flavour laboratories and pantries alike, and there is hardly a flavourist or home baker in the world who creates delicious, sweet products without the use of some form of vanilla.

 

Cost

• R600 pp for SAAFFI members (one free place for each SAAFFI member company)
• R750 pp for non-members of SAAFFI

Language of Instruction

• English

Payment:

• Invoicing by ‘Sharon Bolel & Associates’ on behalf of SAAFFI.
• Invoices emailed in response to bookings. Attendance contingent upon payment.
• Your unique online link will be sent to you on confirmation of booking and receipt of payment.

Cost includes:

• a certificate of attendance issued by SAAFFI and course notes where applicable.