Black garlic is produced when the garlic bulb is allowed to ferment
- Vegan
Description
Black garlic is produced when the garlic bulb is allowed to ferment. The sugars and the amino acids in the bulb react, creating a deep, black colour and unique, subtle flavour that is reminiscent of liquorice. The bulb has a slight soy-like perfume, but is not at all salty. Black garlic is one of five tastes: umami, which means that it serves exceptionally well as replacement for salt or as a flavouring in a dish.
Ingredients
Black garlic 70%, water, sunflower oil, acid (lactic acid)
GMO free: Yes
Irradiated: No
Allergens
gluten containing grain
crustacean and shellfish
egg
fish
peanuts
soy
milk
tree nuts
celery
mustard
sesame
sulphite
lupine
molluscs
Nutrients
| Product | |
|---|---|
| Per 100 (g) | |
| Energy (kJ/kcal) | 1124 / 269 |
| Total fat | 12.7 g |
| saturated fat | 1.6 g |
| trans fat | 0.1 g |
| Carbohydrates | 28.7 g |
| of which sugars | 14 g |
| Fibres | 6.9 g |
| Proteins | 9.9 g |
| vegetable protein | 9.9 g |
| animal protein | 0 g |
| Salt | 0.2 g |
| added sugar | 0 g |
| salt added | 0 g |
Quality marks & features
Contact details
Bresc B.V.
Jakobsstaf 6, 4251 LW Werkendam
Customer Support:This specification comes from the database of PS in foodservice.
The manufacturer of this product is responsible for the accuracy of the data. Disclaimer