It consists of packaging food without having contact with the external environment.
In the case of pumpkin puree, after cooking in concentrators to increase Degrees Brix from 6-9°, most commonly found in nature, (Brix is a measurement of the dissolved sugar-to-water mass ratio) to 20-22°, the product enters a line that makes it sterile, the bacterial loads go to zero, then without contact with air it fills and closes specially prepared sterile bags.
ADVANTAGES
Consistent flavour and sugar level over time.
Consistent texture that facilitates dough preparation.
Consistent colour.
Can be stored at room temperature, does not require refrigeration.
Always ready to use.
Contains neither colouring agents nor preservatives.
Once opened, it can be stored in the fridge for two days.
Zero bacterial loads for a longer shelf-life of the fresh finished product.
