Vegetable puree carrot

CARROT PUREES

We only use the best raw materials to produce our CARROT PUREES.

Thanks to a balanced diet, introducing more vegetables, we achieve a healthier lifestyle with all its advantages. We, with our purees and concentrates of vegetables, want to contribute to this purpose. Here we show you a lot of uses for our healthy carrot purees: soups, creams, juices, sauces, vegetables beverages, veggi foods, food industrial applications, drinks, vegetable prep, ready meals, jams… etcetera.
If you are thinking of buying our carrot puree or any other product, remember that once prepared, we can send it to wherever you want, but keep in mind that the minimum order is 10 tons per reference.
If you want to see the technical and packaging data of this healthy carrot puree, you only need to scroll down.
After five decades in the sector, we can proudly say that our purees and vegetable concentrates enjoy a very good guarantee of quality, both in this carrot puree and in the rest of our purees and concentrates already manufactured and ready for supply.

Artichoke pureeasparagus puree, aubergine puree, beet puree, broccoli pureecauliflower puree, celery puree, cucumber puree, garlic puree, ginger puree, kale puree, leek puree, parsnip puree, green pepper puree, red pepper puree, yellow pepper puree, pumpkin puree, spinach puree, sweet potato puree, tomato puree, zucchini puree.

CARROT PROPERTIES

  • Very rich in fiber, folic acid, potassium, magnesium and vitamin C
  • But above all they contribute vitamin A and antioxidants
  • The star component of carrots are beta-carotenes, which protect our arteries. Its presence guarantees the good health of the vision, the good condition of the skin, teeth and gums
  • Excellent food for the digestive system and for the defenses
Vegetable puree carrot

LCCRRT200X CARROT PUREE

This puree is made from mature and sound fruit by mechanical processes and is treated by physical means.
This puree is made from the edible part of vegetal Daucus carota.

Vegetable puree pumkin texture
  • ºBrix (uncorr): 7.0% – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 0.03 – 0.2(%w/v)ACA – IFU N.3 Titratable acidity
  • pH: 5.0 – 6.5 pH units – IFU N.11 Determination of pH value
  • Color: Typical – Organoleptic method
  • Taste: Typical not cooked – Organoleptic method
  • Flavour: Typical of fresh vegetable – Organoleptic method
  • Total Count: ‹1000 CFU/ml – Internal method. Medium PCA
  • Yeast: ‹500 CFU/ml – Internal method. Medium OSA with chloramphenicol
  • Mould: ‹100 CFU/ml – Internal method. Medium OSA with chloramphenicol
  • Salmonella: Absent in 25g – Internal method.
  • Listeria monocitogenes: Absent in 25g – Internal method.
  • Total Coliforms: ‹1 CFU/ml – Internal method.
  • E. Coli:‹1 CFU/ml – Internal method.
  • Filling: Pasteurized/Non Aseptic
  • Packaging: 180Kg Net Weight. New metal conical drum, metal lid + plastic seal
  • Storage: Frozen (-18ºC)
  • Shelf life: 18 Months
Vegetable puree carrot

LCCRT2X CARROT JUICE CONCENTRATE

This puree is made from mature and sound fruit by mechanical processes and is treated by physical means.
This puree is made from the edible part of vegetal Daucus carota.

Vegetable puree pumkin texture
  • ºBrix (uncorr): 65% Min – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 0.6 – 1.6(%w/v)ACA – IFU N.3 Titratable acidity
  • pH: 4.5 – 5.5 pH units – IFU N.11 Determination of pH value
  • Color: Typical – Organoleptic method
  • Taste: Typical not cooked – Organoleptic method
  • Flavour: Typical of fresh vegetable – Organoleptic method
  • Filling: Aseptic
  • Packaging: New metal conical drum
  • Storage: Refrigerated (4 – 10ºC)
  • Shelf life: 12 Months
Vegetable puree carrot

LCCRT3.2X CARROT PUREE CONCENTRATE BLEND

The product is made with carrot puree concentrate from different origins. This product is ideal for the production of soft drinks and beverages and can be reconstituted by dilution with water in order to reach the Brix or ready to drink product.

Vegetable puree pumkin texture
  • ºBrix (uncorr): 31.0 – 33.0% – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 0.2 – 0.8(%w/v)ACA – IFU N.3 Titratable acidity
  • pH: 4.8Max pH units – IFU N.11 Determination of pH value
  • Color: Typical – Organoleptic method
  • Taste: Typical not cooked – Organoleptic method
  • Flavour: Typical of fresh vegetable – Organoleptic method
  • Total Count: ‹1 CFU/ml – Internal method. Medium PCA
  • Yeast: ‹1 CFU/ml – Internal method. Medium OSA with chloramphenicol
  • Moulds: ‹1 CFU/ml – Internal method. Medium OSA with chloramphenicol
  • Filling: Aseptic
  • Packaging: 230Kg Net Weight. New metal conical drum, metal lid + plastic seal
  • Storage: Refrigerated (4 – 10ºC)
  • Shelf life: 12 Months
Vegetable puree carrot

LCCRT100X CARROT JUICE

This puree is made from mature and sound fruit by mechanical processes and is treated by physical means.
This puree is made from the edible part of vegetal Daucus carota. Acidified with lemon juice concentrate.

Vegetable puree pumkin texture
  • ºBrix (uncorr): 6.5 – 8.5%
  • Acidity: 2.5 – 3.8(g/Kg)
  • Ascorbic acid: 100 – 500mg/Kg
  • pH: 4.3 – 4.7 pH units
  • Color: Typical – Organoleptic method
  • Taste: Typical not cooked – Organoleptic method
  • Flavour: Typical of fresh vegetable – Organoleptic method
  • Filling: Aseptic
  • Packaging: New metal conical drum
  • Storage: Ambient temperature
  • Shelf life: 12 Months
Vegetable puree carrot

LCCRTD2X CARROT PUREE CONCENTRATE BLEND

The product is made with carrot puree concentrate from different origins. This product is ideal for the production of soft drinks and beverages and can be reconstituted by dilution with water in order to reach the Brix or ready to drink product.

Vegetable puree pumkin texture
  • ºBrix (uncorr): 41.0 – 43.0% – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 0.3 – 0.7(%w/v)ACA – IFU N.3 Titratable acidity
  • pH: 4.5 Max pH units – IFU N.11 Determination of pH value
  • Color: Typical – Organoleptic method
  • Taste: Typical not cooked – Organoleptic method
  • Flavour: Typical of fresh vegetable – Organoleptic method
  • 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
  • Filling: Aseptic
  • Packaging: 240Kg Net Weight. New metal conical drum, metal lid + plastic seal
  • Storage: Refrigerated (4 – 10ºC)
  • Shelf life: 12 Months