Manufacturing technology of beetroot nectar:

 

 

The beetroot nectar is a vermilion coloured (typical to beetroot), pleasant intensive beetroot smelling juice with a taste characteristic to boiled beetroot. It is produced with 35% vegetable content. It does not contain any preservatives.

 

The processing of bio-rhubarb takes place in a conserving study-workshop. Production is completed by students of faculty of food processing industry under the guidance of specialist teachers. All operations are carried out punctually, in accordance with hygienic and work regulations. The quantitative receipt of the rhubarb takes place by measuring, the qualitative receipt takes place by considering qualitative specifications.

 

Manufacturing process:

 

Beetroot raw material
 Washing -> Husking-> Rinse ->
Chopping -> Fine chopping -> Confection of the coction-> Checking -> Glassing -> Sealing -> Tempering

Tempering:

 

 The beetroot nectar is preserved by pasteurizing, tempering under 100 °C. This method is applicable at products under 4,5 pH.