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Vegan
Vegan
Of all the types of chickpeas available on the market, Mar-Tret has chosen the "Pedrosillano", for its high quality. These chickpeas come from rain-fed crops and very fertile land. This results in a chickpea of small size but with a very intense flavor. Boiled with water and salt, just cooked and sterilized at 120º, they are ready to eat alone with a little oil, or combined with other foods to prepare more complex dishes
Ingredients Chickpeas (Pedrosillano type):
72.0% Water: 26.8% Salt: 1.2%
Preparation of chickpeas
Preparation of garbanzos de payés
First of all, the chickpeas are soaked for the necessary hours, and then packed raw in the corresponding containers covered with a dilution of water and salt. Finally, the legume is cooked inside the jars in the autoclave, while the product is sterilized. When a customer opens a jar, he is the first person to handle the cooked legume
Preservation
Payés chickpeas are sterilized in an autoclave at 120o and 1 bar of pressure. These parameters ensure the cooking of the legume and the sterilization of the product, which is preserved for 3 years without the need for refrigeration.
Payés chickpeas are sterilized in an autoclave at 120o and 1 bar pressure
Why is sterilization carried out? Why is sterilization carried out?
Sterilization is the elimination or death of all microorganisms contained in the container. We do it through the moist heat method (in autoclave) Its main benefits are: The product is more durable. Destroys bacteria Creates a vacuum that facilitates a hermetic seal, thus preventing contamination. Allergens
Allergen-free product. Manufactured in a facility where nuts are used
Of all the types of chickpeas available on the market, Mar-Tret has chosen the "Pedrosillano", for its high quality. These chickpeas come from rain-fed crops and very fertile land. This results in a chickpea of small size but with a very intense flavor. Boiled with water and salt, just cooked and sterilized at 120º, they are ready to eat alone with a little oil, or combined with other foods to prepare more complex dishes
Ingredients Chickpeas (Pedrosillano type):
72.0% Water: 26.8% Salt: 1.2%
Preparation of chickpeas
Preparation of garbanzos de payés
First of all, the chickpeas are soaked for the necessary hours, and then packed raw in the corresponding containers covered with a dilution of water and salt. Finally, the legume is cooked inside the jars in the autoclave, while the product is sterilized. When a customer opens a jar, he is the first person to handle the cooked legume
Preservation
Payés chickpeas are sterilized in an autoclave at 120o and 1 bar of pressure. These parameters ensure the cooking of the legume and the sterilization of the product, which is preserved for 3 years without the need for refrigeration.
Payés chickpeas are sterilized in an autoclave at 120o and 1 bar pressure
Why is sterilization carried out? Why is sterilization carried out?
Sterilization is the elimination or death of all microorganisms contained in the container. We do it through the moist heat method (in autoclave) Its main benefits are: The product is more durable. Destroys bacteria Creates a vacuum that facilitates a hermetic seal, thus preventing contamination. Allergens
Allergen-free product. Manufactured in a facility where nuts are used
