Vegetable puree peppers

PEPPER PUREES

Our company only uses the best raw materials to make these delicious PEPPER PUREES.

Introducing more vegetables, and thanks to a balanced diet, we achieve a healthier lifestyle with all its advantages. With our purees and concentrates of vegetables, we want to contribute to this purpose. Our green pepper puree, red pepper puree and yellow pepper puree can be used, among other things, for the following: soups, creams, juices, sauces, vegetables beverages, veggi foods, food industrial applications, drinks, vegetable prep, ready meals, jams… and more options.
Keep in mind that at least we ship 10 tonnes per reference, both for our green pepper puree, red pepper puree, yellow pepper puree and for the rest of our healthy products, and that once ready we can make it arrive wherever you want.
The technical and packaging data of our exquisite green pepper puree, red pepper puree and yellow pepper puree are just scrolling down.
In more than five decades that we have been in the sector we have managed to associate our brand with a guarantee of quality both for this pepper purees and for the rest of our purees and vegetable concentrates, manufactured and waiting to be supplied. Our other healthy purees, manufactured and ready for distribution and supply, are:

Artichoke pureeasparagus puree, aubergine puree, beet puree, broccoli puree, carrot puree, cauliflower puree, celery puree, cucumber puree, garlic puree, ginger puree, kale puree, leek puree, parsnip puree, pumpkin puree, spinach puree, sweet potato puree, tomato puree, zucchini puree.

PEPPERS PROPERTIES

  • 92% water
  • Rich in potassium
  • Rich in vitamin A and C (twice as many as oranges)
  • Helps increase defenses
  • High beta-carotene and tryptophan content
  • Stimulate appetite
Vegetable puree green pepper

LCGPR200X GREEN PEPPER 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 Capsicum annuum (L).

Vegetable puree green pepper texture
  • ºBrix (uncorr): 4.5% Min – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 0.08 Min (%w/v)ACA – IFU N.3 Titratable acidity
  • pH: 6.5 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: ‹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 red peppers

LCRPR200.1X RED PEPPER 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 Capsicum annuum (L). with lemon juice added as a pH regulator

Vegetable puree red pepper small texture
  • ºBrix (uncorr): 4.5% Min – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 0.4 – 1.0 (%w/v)ACA – IFU N.3 Titratable acidity
  • pH: 4.0 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 – Internal method. Medium PCA
  • Yeast: ‹1 CFU/ml – Internal method. Medium OSA with chloramphenicol
  • Mould: ‹1 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: Aseptic
  • Packaging: 200Kg Net Weight. New metal conical drum, metal lid + plastic seal
  • Storage: Refrigerated (4 – 10ºC)
  • Shelf life: 12 Months
Vegetable puree yellow pepper

LCYPR200X YELLOW PEPPER 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 Capsicum annuum (L).

Vegetable puree yellow pepper small texture
  • ºBrix (uncorr): 5.5% Min – IFU N.8 Determination of soluble solids (Indirect method by refractometry)
  • Acidity: 0.10 Min (%w/v)ACA – IFU N.3 Titratable acidity
  • Pulp: 30.0 Min (%v/v) IFU N.60. Determination of centrifugable pulp
  • pH: 5.5 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: ‹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