Vegetable Protein Meal
Tomato meal
Obtained from the dehydration process of the selected tomatoes, a solar dehydrator is used maintaining a temperature of 35 to 60 ° C, which eliminates the moisture, the sun light is transformed into heat through the green-house effect that occurs inside the solar collector.
The drying process is made by the action of warm and dry air, which passes through the products located in trays inside the drying chamber of the dehydrator, as a result the moisture contained in the food evaporates to the surface in steam form.
With this type of drying, we keep the nutritional, bromatological and organoleptic properties of the ingredient.
The powder is made from ground dehydrated tomatoes to obtain meal; through these stages, the absence of pathogenic microorganisms is ensured, resulting in a stable and innocuous product.
Ingredients: Tomato.
Organoleptic characteristics | |
Appearance | Fine powder composed of homogeneous particles |
Colour | Deep dark red |
Aroma | Characteristic of tomato, free of strange odors |
Taste | Intense typical of dehydrated tomato |
Physicochemical characteristics | |
Crude Protein, min. | 13 % |
Crude Fat, min | 1 % |
Crude Fiber, max. | 13.5 % |
Humidity, max | 10 % |
Ashes max. | 9 % |
N.F.E. | 53.5 % |
Microbiological characteristics | |
Total count on plate | ≤ 10 000 |
Enterobacter | < 10 |
E. coli (1 g) | < 10 |
Molds and Yeast | ≤ 100 |
Salmonella (25 g) | Absence |
Lactobacilli | ≤ 100 |
Shelf life: 12 months
Warnings: Keep the bag closed, store in a cool and dry place away from the sun light.
Prickly pear cactus meal
Obtained from the dehydration process of the prickly pear, a solar dehydrator is used maintaining a temperature of 35 to 60 ° C, which eliminates the moisture, the sun light is transformed into heat through the green-house effect that occurs inside the solar collector.
The drying process is made by the action of warm and dry air, which passes through the products located in trays inside the drying chamber of the dehydrator, as a result the moisture contained in the food evaporates to the surface in steam form.
With this type of drying, we keep the nutritional, bromatological and organoleptic properties of the ingredient.
The powder is made from ground dehydrated tomatoes to obtain meal; through these stages, the absence of pathogenic microorganisms is ensured, resulting in a stable and innocuous product.
Organoleptic characteristics | |
Appearance | Fine powder composed of homogeneous particles |
Color | Pale green |
Aroma | Characteristic of nopal, free of strange odors |
Taste | Intense typical of dehydrated nopal |
Physicochemical characteristics | |
Crude Protein, min. | 7 % |
Crude Fat, min | 0.5 % |
Crude Fiber, max. | 10 % |
Humidity, max | 10 % |
Ashes, max. | 15 % |
N.F.E. | 57.5 % |
Microbiological characteristics | |
Total count on plate | ≤ 10 000 |
Enterobacteria | < 10 |
E. coli (1 g) | < 10 |
Molds and Yeast | ≤ 100 |
Salmonella (25 g) | Absence |
Lactobacilli | ≤ 100 |
Shelf life: 12 months
Warnings: Keep the bag closed, store in a cool and dry place away from the sun light.
Sweet potato meal
Obtained from the dehydration process of the sweet potato, a solar dehydrator is used maintaining a temperature of 35 to 60 ° C, which eliminates the moisture, the sun light is transformed into heat through the green-house effect that occurs inside the solar collector.
The drying process is made by the action of warm and dry air, which passes through the products located in trays inside the drying chamber of the dehydrator, as a result the moisture contained in the food evaporates to the surface in steam form.
With this type of drying, we keep the nutritional, bromatological and organoleptic properties of the ingredient.
The powder is made from ground dehydrated tomatoes to obtain meal; through these stages, the absence of pathogenic microorganisms is ensured, resulting in a stable and innocuous product.
Ingredients: Sweet potato.
Organoleptic characteristics | |
Appearance | Fine powder composed of homogeneous particles |
Colour | Slightly orange |
Aroma | Characteristic of sweet potato, free of strange odors |
Taste | Intense typical of dehydrated sweet potato |
Physicochemical characteristics | |
Crude Protein, min. | 10 % |
Crude Fat, min | 3.5 % |
Crude Fiber, max. | 4.5 % |
Humidity, max | 10 % |
Ashes, max. | 2.5 % |
N.F.E. | 69.5 % |
Microbiological characteristics | |
Total count on plate | ≤ 10 000 |
Enterobacteria | < 10 |
E. coli (1 g) | < 10 |
Molds and Yeast | ≤ 100 |
Salmonella (25 g) | Absence |
Lactobacilli | ≤ 100 |
Shelf life: 12 months
Warnings: Keep the bag closed, store in a cool and dry place away from the sun light.