An IQF preparation of sliced Yellow Peppers with all of the organoleptic attributes associated with fresh Yellow Peppers. Product is sorted/inspected, washed, halved and seeds removed, washed, blanched, sliced, frozen, and packaged. Packed to minimum weight.
An IQF preparation of sliced Green Peppers with all of the organoleptic attributes associated with fresh Green Peppers. Product is sorted/inspected, washed, halved and seeds removed, washed, blanched, cooled, sliced, sieved, and packaged.
An IQF preparation of sliced Red Peppers with all of the organoleptic attributes associated with fresh Red Peppers. Product is sorted/inspected, washed, halved and seeds removed, washed, blanched, cooled, sliced, sieved, and packaged. Packed to minimum weight.
An IQF preparation of diced Red Peppers with all of the organoleptic attributes associated with fresh Red Peppers. Product is sorted/inspected, washed, halved and seeds removed, washed, blanched, cooled, cut, sieved, and packaged. Packed to minimum weight. Brix Levels: 5-6.5°Bx.
An IQF preparation of diced Green Peppers with all of the organoleptic attributes associated with fresh Green Peppers.
An IQF preparation of diced Green Peppers with all of the organoleptic attributes associated with fresh Green Peppers.
An IQF preparation Roasted Red Pepper Puree with all of the organoleptic attributes associated with fresh cut Roasted Red Pepper. Packed to minimum weight. The peppers are washed, seeds removed, cut, grill roasted, cooled, pureed and then deep frozen into tablets.
An IQF preparation of sliced Yellow Peppers with all of the organoleptic attributes associated with fresh Yellow Peppers. Product is sorted/inspected, washed, halved and seeds removed, washed, sliced, frozen, and packaged. Packed to minimum weight.
