Aseptic Garlic Paste
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. Our Garlic paste goes perfect on your recipes. It is heavy and creamy, pure flavor concentrated in a bag.
Properties
- Physical Form
- Paste
Product families
- Meat Poultry & Seafood
- Savory & Culinary
Other characteristics
- Brand
- Aseptic
- Features
- Free Of Strange Flavors
- Functions
- Spice
- Ingredient Name
- Garlic Paste
- 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, strong, without fermentation or other bad smells.
- Flavor
Typical of the variety used, free of other strange flavors.
- Markets
- Food & Nutrition
- Texture
- Medium granulometry, pasty.
- 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 10 days.
Technical data
Table 1 of 5
3 rows| Characteristic | Value |
|---|---|
| °Brix | 25 - 36 |
| Humidity | 60 - 75 |
| pH | 5.0 - 6.0 |
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
8 rows| Characteristic | Value | Unit |
|---|---|---|
| Calories | 82.5 | Kcal/100g |
| Total Fats | 0.17 | g/100g |
| Saturated Fats | 0.038 | g/100g |
| Carbohydrates | 18.2 | g/100g |
| Sugars | 0.6 | g/100g |
| Proteins | 4.07 | g/100g |
| Salt | 0.01 | g/100g |
| Fibre Content | 1.61 | g/100g |
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 |
