Apricot Yoghurt
Farm production in 150g glass
Product code
Availability
Freshly milked milk is homogenised, which reduces the size of the fat globules present and ensures greater digestibility of the yoghurt. After pasteurisation, the milk is cooled and inoculated with Streptococcus thermophilus and Lactobacillus bulgaricus starter cultures. The fermentation time takes between 4 and 9 hours. Once fermentation is complete, the yoghurt is packaged in glass cups.
We have this Yoghurt produced according to our own recipe on a farm where the milk used is produced only from cows that they themselves breed, and where the entire supply chain of the dairy cows is controlled.
Without colouring or preservatives.
Pasteurized cow’s MILK, live lactic ferments (Streptococcus thermophilus and Lactobacillus bulgaricus), semi-finished apricot puree 20% (sugar, apricots, gelling agent: pectin in the fruit).
Allergens: Milk and milk derivatesMilk origin:
Italy
APPEARANCE: milk-white in colour, creamy with a medium consistency (i.e. it is not liquid like drinkable yoghurt nor compact, like spoonable yoghurt).
AROMA: characteristic of yoghurt on the nose and apricots.
TASTE: sweet, delicately acidic and apricot flavour
- Food pairings:
Breakfast, snacks, or any time of the day.
- Wine pairings:
Product code
Availability
Unit of measurement
Piece
Package Type
Glass beaker
Weight per piece
150 gr
Pieces per box
8 pieces
Storage conditions
Refrigerate from 0°C to +4°C
Transportation
Refrigerated from 0°C to +4°C
Product life in sealed package
25 days
Minimum order quantity
1 box (8 pieces)
Average nutritional values
per 100 g of product
Etichettatura Ambientale
Cosa è | Dove va | |
---|---|---|
Vasetto | GL 70 | Vetro |
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