Rhubarb nectar is a brownish coloured (typical to rhubarb), pleasant smelling, a bit acrid fruit juice with fibre. 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 hygiene and work regulations. The school does not have any raw material stores, that is why the occasional storage of rhubarb can only take a short time. Dispatch has to be scheduled according to processing.
The quantitative receipt of the rhubarb takes place by measuring, the qualitative receipt takes place by considering qualitative specifications.
Rhubarb raw
material
Washing -> Rinse -> Selection ->
Chopping -> Fine chopping -> Confection of the coction-> Checking ->
Glassing-> Sealing -> Tempering
Tempering:
The rhubarb nectar is preserved by pasteurizing, tempering under 100 °C. This method is applicable at products under 4,5 pH.