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Its name comes from its raw appearance. It is black and measures 3×2 mm approximately. It is very tasty and its skin is barely noticeable on the palate. It is a type of lentil not as well known as the Castilian or pardina, but it can be used in the same way if desired. In any case, the new culinary trends make them a perfect element for the most creative cuisine, as they give a very colorful appearance to any dish both hot and cold
It does not contain allergens
Manufactured in a facility where nuts and dried fruits are used:
Ingredients tupo beluga (caviar):
Beluga type lentils ( caviar): 80%80% Water: 18.8% Salt: 1.2%
Preparation of garbanzos de payés
Preparation of garbanzos de payés
First of all, the lentils are soaked for the necessary hours, and packed raw in the corresponding containers covered with a dilution of water and salt. The lentils are then cooked inside the jars in the autoclave, while the product is sterilized. When a customer opens a jar, he/she is the first person to handle the cooked legume
Conserves the product in the autoclave
Preservation The product is sterilized in an autoclave at 120o and 1 bar 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 Why is sterilization done? Sterilization is a process of sterilization
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
