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A STRAWBERRY POWDER CONTAINING 50% STRAWBERRIES, PLUS MALTODEXTRIN AND CITRIC ACID. THE STAWBERRIES ARE CRUSHED AND SIEVED, AFTER WHICH THEY ARE MIXED WITH THE OTHER INGEDIENTS. A PASTEURISATION PROCESS THEN TAKES PLACE, FOLLOWING WHICH THE MIX IS SPRAY DRIED TO FORM AN INTERMEDIATE POWDER. FOLLOWING A PERIOD OF TIME THE POWDER IS THEN BLENDED, SIEVED, AND PACKAGED. IT HAS A SUGAR CONTENT OF 38%. THE PRODUCT IS USED AS A FLAVOURING IN SWEETS, BISCUITS, DAIRY PRODUCTS, CEREAL BARS, ETC. PINK IN COLOUR. PACKED IN 25 KILOGRAMME POLYTHENE BAGS AND THEN PUT IN A CARDBOARD BOX.

FRUIT TOPPING IN 4.8 KG. INGREDIENTS: STRAWBERRIES; SUGAR; WATER; MODIFIED STARCH; FLAVOUR ; COLOUR.

GOLDEN SWEETCORN KERNELS IN BRINE. INGREDIENTS: SWEETCORN, WATER, SUGAR AND SALT. PACKAGED IN A CAN 3X184G

SWEETCORN IN BRINE. INGREDIENTS: SWEETCORN, WATER, SALT. PACKAGED IN HERMETICALLY SEALED POUCHES.

DRIED PINEAPPLE THIS PRODUCT CONTAINS PEELED, CORED AND SLICED PINEAPPLE PIECES 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 11% 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 FRUIT. THE PRODUCT IS IMPORTED IN BULK 6KG SILVER FOIL BAGS TO BE REPACKED FOR RETAIL SALE OR FOR FURTHER PROCESSING.