The puree is obtained from bananas, which are ecologically grown in Costa Rica. In the process ascorbic acid is added for stabilizing color and citric acid is added for pH-adjustment. The puree is subjected to a heat process, to acquire a high quality aseptic banana puree.
|Steel drum with PE in liner and aseptic bag; 250 kg net weight|
|Storage temperature||0 a 5°C to maintain best quality|
|Delivery temperature||0 a 5°C to maintain best quality|
|Flavor||typical fruity, aromatic|
|22 +/- 2|