Baker's Kingdom Unsweetened Chestnut Puree
Unsweetened chestnut puree is sugar free and soft, glutinous and dense, with a chestnut content of 92%. It is suitable for various desserts, bread fillings, beverages, ice cream, and more, and has a wide range of uses
| Product Name: |
Baker's Kingdom Unsweetened Chestnut Puree |
| Type |
Filling |
| Origin: |
China |
| Crop: |
Fresh Crop |
| Solid content |
92% of chestnut, with sugur |
| Color |
Brown |
| Packing: |
900g /cans, 12 cans/carton |
| Loading Port: |
Shanghai, China |
| Transport Package |
Bag, Carton or as Customer′s Request |
Raw materials and craftsmanship always safeguard good taste
Evaluate one by one from various aspects such as color, flavor, taste, and product application,
With the assistance of local agricultural technicians, a variety that meets the standards in mind was selected.
Then, we waited for the chestnuts to fall and saccharify, revealing a tempting warm yellow color. The foreseeable deliciousness of the chestnut series products has been largely successful.
The high-quality raw materials also require rigorous craftsmanship to continue. Chestnuts have a moisture content of up to 45-55% and are not easily stored for freshness, making them extremely sensitive.
A woven bag needs to be placed in a fresh cold storage room with a temperature of -1 ºC -0 ºC and a relative humidity of 90-95%. Regularly sprinkle water, open the warehouse door once every half month for air flow, and frequently flip the chestnuts inside and outside the bag
There is almost no tolerance for errors, and even a brief mistake, even the best chestnut, declares its previous achievements abandoned.
Peeling and peeling chestnuts is the first step in processing, and no acidic or alkaline chemical products are used to soak chestnuts throughout the process.
To make a point, we will soak the chestnut in cold water instead of hot water. Hot water will heat the surface of the chestnut and affect the quality of the product. After precise batching, precision processing is carried out using fully automated equipment. Finally, it is loaded into a tin can, vacuum sealed, steamed and sterilized, and then cooled with ice water.
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