Canned vegetable products

1. Pickles

№	Raw material	QTY, kg/t
№	Raw material		Packing: Jar:
1.	Gherkin 6÷9 cm -fresh	Of fresh gherkin	0,314 L, 0,370 L, 0,580 L, 0,720 L, 1,050 L
2.	Vinegar 10%
3.	Sugar
4.	Salt
5.	Calcium dichloride
6.	Korkuma	Of ferment gherkin	0,314 L, 0,370 L, 0,580 L, 0,720 L, 1,050 L
7.	Onions	Of ferment gherkin	0,314 L, 0,370 L, 0,580 L, 0,720 L, 1,050 L
8.	Garlic
9.	Fennel (seeds)
10.	Pepper
11.	Allspice
12.	Mustard
13.	Coriander
14.	Laurel leaves

2. Sterilized unpeeled tomatoes

№	Raw material	Packing: Jar: 0,314 L, 0,370 L, 0,580 L, 0,720 L, 1,050 L
1.	Red tomatoes
2.	Salt
3.	Lemon acid

3. Backed, peeled red flesh pepper

№	Raw material	Packing: Jar: 0,314 L, 0,370 L, 0,580 L, 0,720 L, 1,050 L
1.	Red flesh pepper
2.	Lemon acid
3.	Salt
4.	Calcium dichloride

4. Sterilized marinated red flesh pepper

№	Raw material	Packing: Jar: 0,314 L, 0,370 L, 0,580 L, 0,720 L, 1,050 L
1.	Red flesh pepper
2.	Garlic
3.	Parsley
4.	Vinegar
5.	Sugar
6.	Salt
7.	Pepper
8.	Laurel leaves

5. Sterilized paprika in tomato sauce “Lecho”

№	Raw material	Packing: Jar: 0,314 L, 0,370 L, 0,580 L, 0,720 L, 1,050 L
1.	Green pepper
2.	Tomato puree 38/40
3.	Sugar
4.	Salt

6. Backed aubergine

№

Raw material

Packing:

Jar: 0,314 L, 0,370 L, 0,580 L, 0,720 L, 1,050 L

1.

Aubergine

2.

Salt

7. “Lutenitsa”

№	Raw material	Packing: Jar: 0,314 L, 0,370 L, 0,580 L, 0,720 L, 1,050 L
1.	Red pepper concentrate ground. 22%
2.	Tomato concentrate ground 28 %
3.	Sun flower oil
4.	Sugar
5.	Salt
6.	Lemon acid
7.	Modified starch
8.	Onions
9.	Garlic
10.	Dried red pepper
11.	Dried pepper