RED MIXES

This products are a mix of concentrate from different fruits and vegetables with natural ingredients.

This products are ideal for the production of soft drinks and beverages and can be reconstituted by dilution with water in order to reach the Brix of ready to drink product.
Application: Fruit beverages, food applicatins, bakery, dairy, ice cream soft drinks / drinks, fruit prep, ready meals, jams, syrups.

Our mixes are only made with the best raw materials looking for high-quality.

The idea that mixing fruits and vegetables is bad for health is completely wrong. Vegetables and fruits are a very important source of vitamins and minerals and must be present in every diet on a frequent basis. They also have very few calories.

Mixing vegetables and fruits in healthy purees and concentrates is becoming commonplace among sports and health professionals, giving countless benefits to our body. Do not hesitate to explore all the mixes we offer today, manufactured and ready for supply, and that will bring a note of color to your life and diet.

Orange mixes, green mixes, purple mixes, yellow mixes, brown mixes.

Physico-Chemical:

  • ºBrix (uncorr): 41.0 – 43.0% – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 1.0 – 2.0(%w/v)ACA – IFU N.3 Titratable acidity
  • pH: 4.0 Max pH units – IFU N.11 Determination of pH value

Organoleptics:

  • Color: Typical – Organoleptic method
  • Taste: Typical not cooked – Organoleptic method
  • Flavour: Typical of fresh vegetable – Organoleptic method

Microbiologics:

  • Total Count: ‹1 CFU/ml – IFU N.2. Microbiological. Total count of potencial spoilaging microorganism of fruits and related products
  • Yeast: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure
  • Mould: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure

Packaging:

  • Filling: Aseptic
  • Packaging: 240Kg Net Weight. New metal conical drum, metal lid + plastic seal
  • Storage: Refrigerated (4 – 10ºC)
  • Shelf life: 12 Months

Physico-Chemical:

  • ºBrix (uncorr): 22.0 – 25.0% – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 0.5 – 1.5(%w/v)ACA – IFU N.3 Titratable acidity
  • pH: 4.5 Max pH units – IFU N.11 Determination of pH value

Organoleptics:

  • Color: Typical – Organoleptic method
  • Taste: Typical not cooked – Organoleptic method
  • Flavour: Typical of fresh vegetable – Organoleptic method

Microbiologics:

  • Total Count: ‹1 CFU/ml – IFU N.2. Microbiological. Total count of potencial spoilaging microorganism of fruits and related products
  • Yeast: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure
  • Mould: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure

Packaging:

  • Filling: Aseptic
  • Packaging: 200Kg Net Weight. New metal conical drum, metal lid + plastic seal
  • Storage: Refrigerated (4 – 10ºC)
  • Shelf life: 12 Months

Physico-Chemical:

  • ºBrix (uncorr): 31.5 – 33.5% – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 0.4 – 1.4(%w/v)ACA – IFU N.3 Titratable acidity
  • pH: 4.5 Max pH units – IFU N.11 Determination of pH value

Organoleptics:

  • Color: Typical – Organoleptic method
  • Taste: Typical not cooked – Organoleptic method
  • Flavour: Typical of fresh vegetable – Organoleptic method

Microbiologics:

  • Total Count: ‹1 CFU/ml – IFU N.2. Microbiological. Total count of potencial spoilaging microorganism of fruits and related products
  • Yeast: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure
  • Mould: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure

Packaging:

  • Filling: Aseptic
  • Packaging: 230Kg Net Weight. New metal conical drum, metal lid + plastic seal
  • Storage: Refrigerated (4 – 10ºC)
  • Shelf life: 12 Months

Physico-Chemical:

  • ºBrix (uncorr): 41.0 – 43.0% – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 1.0 – 2.0(%w/v)ACA – IFU N.3 Titratable acidity
  • pH: 4.0 Max pH units – IFU N.11 Determination of pH value

Organoleptics:

  • Color: Typical – Organoleptic method
  • Taste: Typical not cooked – Organoleptic method
  • Flavour: Typical of fresh vegetable – Organoleptic method

Microbiologics:

  • Total Count: ‹1 CFU/ml – IFU N.2. Microbiological. Total count of potencial spoilaging microorganism of fruits and related products
  • Yeast: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure
  • Mould: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure

Packaging:

  • Filling: Aseptic
  • Packaging: 240Kg Net Weight. New metal conical drum, metal lid + plastic seal
  • Storage: Refrigerated (4 – 10ºC)
  • Shelf life: 12 Months

Physico-Chemical:

  • ºBrix (uncorr): 29.0 – 31.0% – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 0.8 – 1.6(%w/v)ACA – IFU N.3 Titratable acidity
  • pH: 4.0 Max pH units – IFU N.11 Determination of pH value

Organoleptics:

  • Color: Typical – Organoleptic method
  • Taste: Typical not cooked – Organoleptic method
  • Flavour: Typical of fresh vegetable – Organoleptic method

Microbiologics:

  • Total Count: ‹1 CFU/ml – IFU N.2. Microbiological. Total count of potencial spoilaging microorganism of fruits and related products
  • Yeast: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure
  • Mould: ‹1 CFU/ml – IFU N.2 Mod. Microbiological. Yeast and Moulds Count Procedure

Packaging:

  • Filling: Aseptic
  • Packaging: 230Kg Net Weight. New metal conical drum, metal lid + plastic seal
  • Storage: Refrigerated (4 – 10ºC)
  • Shelf life: 12 Months