CONCENTRATES

	Production technology: Water soluble part of the raw material is seperated by physical methods and concentrated under vacuum.
	Product properties: By concentration under vacuum, 70 Brix can be obtained without any denaturation of natural properties of raw material.
	Low pressure and temperature treatment prevents off-flavours and improves microbiological quality of the product.
	Under vacuum, concentration is acchieved at low temperatures and no significant flavour loss occurs.

Storage: Concentrates can be stored at temperatures between 6-10 °C without any denaturation for years in stainless steel tanks. After sales, they can be preserved in their original polypropylene drums at room temperature for two years.

Packaging: Concentrates are supplied in high density polypropylene drums with a capacity of 60 kg.

Products: Our main products are onion, garlic and leek concentrates, but others like black carrot, celery concentrates etc. can be produced on demand.

Also we have the chance to maintain flavour strength of the products on demands of our customers.

	Concentrates can be used  in a large variety of  foods at  different  rates as they
	are totally water soluble.
	Concentrates can be directly applied to foods, they do not require pretreatments
	unlike   raw  materials such  as  decortication,   cutting  stems  and  hairy  roots,
	washing etc.
	Unlike raw materials, they occupy smaller storage  rooms. Under proper conditions,they are  resistant to microbiological  activity so they can be
	preserved for years without any denaturation.

Fields of use: Meat products (meat ball mixtures, salami, sausages etc.), flour products, variety of sauces, mayonnaise and ketchup, pickles, ready meals etc.