Juice Preparations

JUICE PREPARATINONS

FROZEN FRUIT PULP: (Kilo, Servings / Kilo and 230 grams)

Conservation:

Freezing: - 18 degrees Celsius Shelf life: 12 months

Preparation: 

A portion of pulp for three of water.

Examples:

- For a kilo of pulp (bag) add 3 liters of water and sugar to taste. **
- For a portion of 100 grams add 300 cubic cms of water and sugar to taste.
- For a bag of 230 grams add 690 cubical cms of water and sugar to taste.

Note: The water can be replaced totally or partially with milk to prepare sherbets.

Yield:

From 1 kilo of pulp, 4 Liters of juice are obtained (20 glasses of 200 cc)
From 100 grams of pulp 400 cc of juice are obtained (2 glasses of 200 cc)
From 230 grams of pulp 920 cc of juice are obtained (4.6 glasses of 200 cc)

Add sugar to taste. 

** With strawberry, pineapple and papaya only 2 liters of water.
Pouring fruit pulp and water
EXTENDED SHELF LIFE FRUIT PULP ( Kilo, Nectar to dilute, and 200 grams)

Conservation: 

Room temperature below 24 Celsius, for higher temperatures refrigeration is recommended. 

Shelf life : 

6 months 

Preparation: 

A portion of pulp for three of water. 

Examples: 
 - For a kilo of pulp (bag) add 3 liters of water and sugar to taste. ** 
 - For a bag of 200 grams add 600 cubic cms of water and sugar to taste. 

Note: The water can be replaced totally or partially with milk to prepare sherbets. 

Yield: 

From 1 kilo of pulp, 4 Liters of juice are obtained (20 glasses of 200 cc) 
Add sugar to taste. 

Nectar contains sugar already.

** With strawberry, pineapple and papaya only 2 liters of water.
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