Carrot

Single strength Juices (Not From Concentrates) are obtained by selecting raw materials from own italian crops, using only vegetables with right nutritional values to magnify organoleptic features (flavour, colour and smell) as well as nutritional and chemical ones, like vitaminic values, sugar degrees (brix), pH and acidity levels. Juices are natural or pH-laced by using lemon juice; productions varieties are conventional (obtained from controlled crops), bio or baby-food productions.

Purees are natural products obtained from simply milling fresh vegetables by a slow and gradual production process which does not use extraneous catalyzing substances, to preserve naturalness and taste and to obtain a better consistency of the products.

Concentrated juices are produced by an evaporating process obtained with modern as well as sophisticated technologies , to preserve organoleptic and nutritional caracteristics of fresh product, using different concentration levels depending from each vegetable: from 42° bx, 65° bx to max. 70° bx for carrots. Concentrates are natural-pH products (65° bx and 70° bx, in relation with vegetables type) or pH-laced by using lemon juice to microbiologically stabilize them.

Waterphase comes from the evaporation process of vegetables juices (Carrot, Black Carrot, Beet-Root, Celery). The water is characterized by a pronounced smell and a typical flavour of raw fresh vegetables just harvested. Aureli pack in aseptic bag-in-box 25 Kg netto, no 8 bags per carton. Carrot Waterphase: Aromatic substances dissolved in it are Daucolo, Carotolo (estimated in mg or in ten mg / kg H2O), and diastereomers of Daucolo Carotolo (traces) These molecules are known as "Daucani", they are terpene derivatives resulting from the cyclization of the farnesyl ion. The Daucani are volatile aromatic substances and contribute predominantly to the formation of the aroma of carrot.