| 1. |
A perfectly soluble
pepper, even in most concentrated brines
|
| 2. |
The quintessence of
pepper which can be preserved for over a
year,
without losing its aromatic richness
|
| 3. |
A thermal decontamination
which complies with the standards
without the obligation of reference to the
ionization of the product . |
|
Pepper is an indispensable spice for foodstuffs, in particular
for cured products, dry cured products, preserves and ready-made
meals.
Rich in aromatic substances, it gives culinary preparations
and cured products their character as well as their authenticity.
The main difficulty for manufacturers
?
|
Solve the solubility and dispersion
problems |
|
Preserve the active constituents
of pepper in time |
|
Bacteriological and legislative requirements,
in particular as regards decontamination |
|