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Molasses is a viscous product resulting from refining sugarcane or sugar beets into sugar. Molasses varies by amount of sugar, method of extraction, and age of plant. Sugarcane molasses is primarily used for sweetening and flavoring foods in the United States, Canada, and elsewhere. Sugar beet molasses is foul-smelling and unpalatable, so it is mostly used as an animal feed additive in Europe and Russia, where it is chiefly produced. Molasses is a defining component of fine commercial brown sugar.
Brix % 85.0-88.0, Polarization % 46.0 - 61.0 , Purity % 52.0- 58.0, Sucrose % 45.0 - 48.0 , Reducers %12.0 -15.0 , Total Sugar % 57.0- 63.0 , Ashes % 9.0 - 15.0

Molasses can be used:

As the principal ingredient in the distillation of rum
In dark rye breads or other whole grain breads
In some cookies and pies
In gingerbread (particularly in the Americas)
In barbecue sauces
In beer styles such as stouts and porters
To stabilize emulsification of home-made vinaigrette
To reconstitute brown sugar by combining it with white sugar
As a humectant in jerky processing
As a source for yeast production

Variety: Chili Pepper Chili Pepper red and yellow
Technical Characteristics: It is known that the fruit is suitable for harvest when it reaches its optimal size according to variety and when the skin reaches its greatest shine.
How chili pepper benefits: Once the fruit has its physiological maturity, which is acquired when it achieves the typical homogeneous color of the variety, it is collected by separating the fruit from the plant by preserving the peduncle at 3 cm and placed in plastic or cardboard boxes for transfer to the profit center.
Benefit: The firmness of each fruit is checked, cleaned of dust or any visible substance, free of any pest slight can be affected or damaged mechanically. They are then differentiated by their color and size, giving as a
two qualities result: Select Quality and First Quality.
Quality: Select Quality (Extra): fruit of 50-30 grams. First Quality: 25 to 20 grams per fruit.
Seasonality: October to May
Preservation: +10oC and 85-90% Moisture Shelf Period: 10 days
â?¢ Harvest. This is done according to the market and destination: (red and yellow). One of the main requirements for harvesting for export is that it is always harvested with the green peduncle. There two categories were harvested: Select spicy chili peppers of 30 grams per fruit and 20 grams per fruit.
1.2 Packaging
â?¢ The Chilies must be packaged in such a way that the product is properly protected.
â?¢ The contents of each package must be homogeneous and have only fruits of the same origin, variety, category and caliber. For extra categories and should be homogeneous in terms of maturity and color.
Materials used inside the container must be new, clean and of such quality as to avoid any external or internal damage to the product. The use of materials, in particular paper or stamps, is permitted, commercial indications, as long as they are printed or labeled with ink or non-toxic glue.
The Chilies must be arranged in packages that conform to CN 517/2007.
In addition, all provisions for packaging according to NC 452/2014 shall be complied with.
1.3 Transportation, Handling and other information:
The product will be transported in clean vehicles, which do not have sharp parts. Transport will be avoided during the hours of a higher solar incidence. In addition, CN 517/2007 will be complied with. The vehicle used for transport may not contain any residues of pesticides or toxic substances.
The boxes will be handled with care avoiding dragging and hitting them according to 455/2006.
Net weight x box: ± 3 kg
Number of boxes per pallet: 100
Pallet dimensions: 150 x 120 x100 cm
Storage temperature: 8- 10 º

80%-84%...../1%
85%-89%...... negotiable

white and Coffee

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