Description
MANUFACTURING PROCESSES: The black garlic is obtained through a maturation process that occurs naturally within an environment at controlled temperature and humidity for a time of about 60 days. The process
it occurs naturally in a confined environment without adding any ingredients or additives. The peeled product is subjected to a heat treatment to dry it. The dried cloves are mechanically ground. The powder obtained is packaged ready for use
Raw Materials: Garlic of Voghiera PDO bulb vegetable of the typical Allium sativum L. species recognized as a PDO product
COLOR: Black / Fine Powder of Black Garlic
USE: Food flavoring for all fresh, cured, dehydrated, frozen or sterilized / pasteurized products
Storage: Store in a cool, dry place at room temperature away from heat sources and away from direct light. To be consumed preferably within 12 months from the packaging date.
Ingredients
Black Garlic Powder (100%)
Nutritional information
| Average values | For 100g |
|---|---|
|
Energy
|
243 Kcal
nd KJ
|
|
Grassi
of which saturates
|
nd g
nd g
|
|
Fiber
|
nd g
|
|
Carbohydrates
of which sugars
|
45 g
19 g
|
|
Protein
|
14 g
|
|
Sale
|
nd g
|
Allergens
The product does not involve the addition of any ingredients or additives.
