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THE CLASSIC INDULGENCE

DER GROSSE BAUER BOURBON VANILLA

Our popular fruit yoghurt is made from Bavarian milk containing 3.5% fat in the milk portion plus fresh fruit, and it is free of gelatine or preservatives. This big helping of fruit yoghurt is available in many flavours – from fruity strawberry all the way to the exotic flavour pineapple-coconut.

Yoghurt: 250g

Nutritional values
Average values	100g each
Calorific value (kcal / kJ)	87/368
Fat (g)	3,0
Total Fatty acids (g)	2,1
Carbohydrates (g)	11,8
Sugar (g)	11,2
Protein (g)	3,3
Salt (g)	0,04

VANILLA MAKES YOU HAPPY!

LUCKILY, THERE'S VANILLA

Vanilla is truly a unique plant. Did you know that consuming it releases endorphins in the brain, which can trigger feelings of happiness? Vanilla is also one of the most precious and noble spices in the world—specifically, it is the second most expensive spice after saffron. The scent of the "queen of spices," as vanilla is also known, is loved worldwide. This is due to its uniquely harmonious composition of nearly 200 natural individual substances.

NOBLE AND EXPENSIVE: VANILLA

WHAT VANILLA HAS TO DO WITH ORCHIDS!

Vanilla is often called the queen of spices, as it is one of the most expensive spices. Orchids are considered the queens of flowers. Is there a connection? Yes, there is, because vanilla pods are the fruit capsules of orchids from the genus Vanilla. What makes them so expensive is the labor-intensive production process.

It starts with careful hand pollination using a wooden stick to ensure a fruit capsule can form. The timing of the harvest, which is also done by hand, is crucial for quality. After the harvest, there is an elaborate fermentation process followed by drying, which spans over 18 months. But you don’t have to do any of this. Just enjoy "Der Große Bauer Bourbon Vanilla"!

BOURBON VANILLA

Merci beaucoup, France

Where does the name Bourbon Vanilla actually come from? Well, Bourbon Vanilla owes its name to the French. Specifically, it originates from the historical fact that they once cultivated it on Île Bourbon, now known as Réunion. The term today refers to vanilla from the Indian Ocean region. It is long and slender, with a strong taste and aroma. It also has a thick, oily skin and an abundance of small seeds. What makes Bourbon Vanilla special is its particularly high vanillin content. You can taste this especially in "Der große Bauer Vanille," along with the wonderfully fresh and delicious milk from the Alpine foothills. When these two come together, it’s just a matter of opening your mouth and closing your eyes.