Aseptic Garlic Puree
Everyone has eaten delicious pasta or an amazing pizza with a special sauce, but do you know what is the base of every spectacular Italian dish? Garlic! That intense aroma and flavor come from one of the most traditional condiments, making outstanding even the most simple preparation.A little bit more liquid than our garlic paste, this purée goes perfect on your next sauce. It's less heavy and concentrated, but perfect to cook big amounts of food.
Properties
- Physical Form
- Puree
Product families
- Meat Poultry & Seafood
- Savory & Culinary
Other characteristics
- Brand
- Aseptic
- Functions
- Spice
- Ingredient Name
- Garlic Puree
- Labeling Claims
Additive-free, Allergen-free, GMO-free, Irradiation-free, Natural, Naturally Derived; Additive-free; Allergen-free; GMO-free; Irradiation-free; Natural; Naturally Derived
- Certifications & Compliance
- GFSI Certified
- Odor
Typical of the fruit, intense, without fermentation or other bad smells.
- Flavor
Typical of the variety used, free of other strange flavors.
- Markets
- Food & Nutrition
- Texture
- Fine granulate, médium consistency.
- Shelf LIfe
- 18 Months
- Ingredient
- Garlic
- Technology
- Food Ingredients
- Expected Uses
Ready to add to your dishes, Listeria Monocytogenes analysis is performed once a year depending on the type of thermal process. For use in stews, sauces, soups, meat products, quiches, etc.
- Packaging Type
- Bags
- Boxes
- Bulk
- Cartons
- Drums
- Ingredient Origin
- Natural Origin
- Plant Origin
- Vegetable Origin
- HIGHLIGHTS
Product obtained from dehydrated garlic flakes.; The garlic undergoes a rehydration process, then reduced and crushed.; The product is pasteurized and subsequently packaged in aseptic bags.
- Storage Information
Preservation (storage and transport) at ambient temperature, between 0°C and 104°F, in a clean and dry place. Once the package is opened, it's necessary to keep the product refrigerated and to consume in the following 7 days.
Technical data
Table 1 of 5
3 rows| Characteristic | Value |
|---|---|
| °Brix | 20 - 30 |
| Humidity | 75 - 85 |
| pH | 5.5 - 6.5 |
Table 2 of 5
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Incubation (7 days at 37°C/55°C) | Without alteration | — | Internal |
| Mesophile aerobes | max. 10 | UFC/g | Internal |
| Thermophile aerobes | max. 10 | UFC/g | Internal |
| Lactobacilli aerobes mesophile | max. 10 | UFC/g | Internal |
| Aerobes (at 30°C) | Absence | per g | External |
| Salmonella | Absence | per 25 g | External |
| Clostridium botulinum | Absence | per g | External |
Table 3 of 5
15 rows| Characteristic | Value | Unit |
|---|---|---|
| Calories | 66 | Kcal/100g |
| Total Fats | max. 0.9 | g/100g |
| Saturated Fatty Acids | max. 0.05 | g/100g |
| Trans Fat | 0 | g/100g |
| Cholesterol | 0 | g/100g |
| Sodium | 13.8 | g/100g |
| Carbohydrates | 12 | g/100g |
| Dietary Fiber | 1.9 | g/100g |
| Total Sugars | 1.5 | — |
| Added Sugars | 0 | — |
| Proteins | 3.2 | — |
| Vitamin D | 0 | — |
Table 4 of 5
1 row| Characteristic | Value | Unit |
|---|---|---|
| Rehydrated Garlic | 100 | % |
Table 5 of 5
2 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Lead | max. 0.10 | mg/Kg | External |
| Cadmium | max. 0.05 | mg/Kg | External |
