INDUSTRIAL AJVAR

INDUSTRIAL AJVAR – Industrial ajvar consists of: red peppers, eggplant, edible sunflower oil, sugar, salt, acetic acid, for the hot variant, hot pepper extract is added.

The standard packaging is a 720 ml glass jar with a metal lid. Other types of packaging are available by agreement with the customer.
The product is pasteurized and after production it should be stored at a temperature from 2°C to 25°C.
The shelf life is 3 years from the date of production.
The production process is as follows:
Red peppers are first cut in half and cleaned of stems and seeds. They are then blanched at a temperature of 65°C to 75°C. After blanching, they are ground, and the mixture is concentrated and cooked in a vacuum evaporator at a temperature of approximately 65°C under a pressure of -0.7 to -0.8 bar.
Eggplants are first washed and cleaned of stems, then cut into smaller pieces, blanched, and finally extracted to remove seeds and skins. The resulting mixture is added to the peppers in the vacuum system.
During cooking, the remaining ingredients are added. The ajvar is ready when the dry matter reaches approximately 12 °Brix.
After achieving the desired thickness and dry matter content, the vacuum is released, the mixture is heated to above 80°C, and then discharged and filled using a filling machine. This is followed by jar closing and pasteurization at a temperature of 90°C to 95°C.
The finished product is stacked and stored on pallets in the warehouse, and before delivery it is labelled and packaged.