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Пастообразен зеленчуков продукт, за човешка консумация, представен в потребителска опаковка от 100 грама. Продуктът е предназначен за директна консумация. Съдържа: вода, фасул, картофено нишесте, растителен протеин, слънчогледово масло, подправки, сол.

RAJMA MASALA IS A READY TO EAT MEAL CONTAINING RED KIDNEY BEANS IN A TOMATO AND ONION SAUCE WITH GARLIC AND GINGER. OTHER INGREDIENTS INCLUDE SUNFLOWER OIL, SALT AND A VARIETY OF SPICES. PACKAGED IN 300G MICROWAVEABLE POUCHES. READY FOR RETAIL SALE.

PAPPADUMS 1.5 INCH (40MM) MINI PLAIN PAPPADUMS THE PAPPADUM DISCS REQUIRE FURTHER PROCESSING (E.G. FRYING/COOKING) BEFORE THEY ARE READY FOR CONSUMPTION. THE DISCS ARE PACKED IN SEALED BLUE PLASTIC BAGS. MULTIPLE BAGS ARE PACKAGED IN CARDBOARD CARTONS. THE MINI PAPPADUM DISCS ARE NOT PACKAGED FOR RETAIL SALE. INGREDIENTS: BLACK GRAM FLOUR WATER EDIBLE COMMON SALT RAISING AGENT - CALCIUM OXIDE (E529) RICE FLOUR SUNFLOWER OIL

TOMATO FLAVOUR, BAKED SNACK POPPADOMS MADE FROM LENTIL FLOUR. INGREDIENTS : LENTIL FLOUR , VEGETABLE OIL (PALM OLEIN) , BAKING SODA (SODIUM BICARBONATE) , RICE FLOUR , SALT , CUMIN SEEDS , CAROM SEEDS ,TOMATO FLAVOURING (SUGAR, TOMATO POWDER, MALTODEXTRIN , FLAVOUR ENHANCER SUCH AS YEAST EXTRACT), SODIUM DIACETATE, CITRIC ACID, SPICES (ONION POWDER AND GARLIC POWDER), NATURAL COLOUR, (PAPRIKA EXTRACT), SILICON DIOXIDE AND STEVIOL, GLYCOSIDES AAS SWEETENER

DRIED GREEN BEANS. THIS PRODUCT CONTAINS SLICED GREEN BEANS (PHASEOLUS VULGARIS) WHICH HAVE BEEN SPRAYED WITH PALM OIL, VACUUM DRIED AND PACKED IN BULK, BUT NOT FURTHER PREPARED. THE AMOUNT OF PALM OIL ADDED IN THE DRYING PROCESS IS 10.3% OF THE FINISHED PRODUCT. TOTAL (NATURAL) SUGAR CONTENT IS 18% OF THE FINISHED PRODUCT. VACUUM DRYING IS THE PROCESS OF DRYING BY THE APPLICATIONS OF VACUUM, WHERE THE OBJECT TO BE DRIED IS PLACED IN AN ENCLOSED CONTAINER AT REDUCED PRESSURES AND LOWER RELATIVE HUMIDITY COMPARED TO AMBIENT PRESSURE, ENABLING FASTER DRYING. WHEN AIR IS REMOVED, THE PRESSURE IS LOWERED BY CREATING THE VACUUM. IN VACUUM, THE WATER PRESENT IN THE FRUIT GETS EVAPORATED MORE QUICKLY AND AT A LOWER TEMPERATURE AS COMPARED TO TRADITIONAL AIR-DRYING. THE VACUUM DECREASES THE BOILING POINT OF WATER INSIDE THE PRODUCT AND THEREBY INCREASES THE RATE OF EVAPORATION SIGNIFICANTLY. THE RESULT IS A SIGNIFICANTLY INCREASED DRYING RATE OF THE PRODUCT, LEADING TO LESS DAMAGE BECAUSE THE FOOD IS NOT EXPOSED TO A HIGH TEMPERATURE AND IN THE ABSENCE OF AIR THE OXIDATION REACTION IS REDUCED. VACUUM DRYING PRESERVES PROPERTIES SUCH AS TEXTURE, COLOUR, TASTE AND FLAVOUR OF DRIED PRODUCTS. PALM OIL IS ADDED TO THE DRYING PROCESS TO LIMIT THE AIR OXIDATION OF THE PRODUCE, FURTHER PRESERVING THE LOOK AND APPEARANCE OF THE VEGETABLES. THE PRODUCT IS IMPORTED IN BULK 6KG SILVER FOIL BAGS TO BE FURTHER PROCESSED BEFORE RETAIL SALE.