Double fold vanilla is simply a more concentrated vanilla. It’s made with roughly twice the amount of vanilla beans used in standard (single-fold) extract, so you get a richer aroma and fuller flavour with less liquid—perfect when vanilla needs to shine.
What does “fold” mean?
“Fold” describes concentration.
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Single fold = standard strength vanilla extract.
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Double fold (2×) = about twice the bean load per unit of liquid, delivering a deeper, longer-lasting vanilla profile.
Double fold vs single fold at a glance
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Intensity: Double fold tastes rounder, warmer, and more pronounced.
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Recipe control: Because it’s stronger, you add less liquid—useful in macarons, buttercreams, and pastries where moisture matters.
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Efficiency: A small amount flavours big batches in commercial kitchens.
How to substitute
As a practical starting point:
½ teaspoon double fold ≈ 1 teaspoon single fold.
Adjust to taste based on sweetness, fat, and serving temperature (cold desserts often need a touch more).
When to choose double fold
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Showcase desserts: Crème brûlée, pastry cream, panna cotta, ice cream.
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Moisture-sensitive bakes: Macarons, shortbread, laminated doughs, buttercreams.
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Professional production: Consistent potency for patisseries, gelaterias, and manufacturers.
Formats for Australian kitchens
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Double Fold Vanilla Extract: All-purpose, blends instantly into wet mixes.
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Double Fold Vanilla Bean Paste: Same intensity with visible seeds for gourmet presentation.
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Ground Vanilla Powder: Alcohol-free, heat-stable, great for dry mixes and colour-sensitive applications.
Tips for buying
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Look for clear details on origin (e.g., Indonesia, Papua New Guinea), grade, and bean load.
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Choose products made in small batches with slow extraction to preserve delicate aromatics.
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Store cool and dark; keep bottles tightly closed to protect volatile compounds.
Bring concentrated, true-to-bean flavour to your recipes with Banyan’s double fold vanilla. Shop Vanilla Beans, Extract, Paste, and Powder in Australia at https://www.banyanvanilla.com.au/