. Grade 1 . Notes aromatiques . boisée, cuir, cacao, rond. . Aspect . Robe brune, striée, grasse, brillante, souple. . Dimensions . 15+ à 20+(cm) . Hygrométrie . 30% à 34% . Vanilline +1.9 . Utilisations . Pâtissiers, glaciers, chocolatiers, industrie alimentaire, extraction. . Aromatic notes: woody, leather, cocoa, round. . Appearance: brown, streaked, oily, shiny, supple. . Dimensions: 15+ to 20+ (cm) . Humidity: 30% to 34% . Vanillin +1.9 . Uses: pastry chefs, ice cream makers, chocolatiers, food industry, extraction.