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LYOPHILIZED SUMMER TRUFFLE, Tuber aestivum Vittad.

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OVERVIEW:

Summer truffle, Tuber aestivum Vittad. lyophilized

This method of preservation consists of dehydrating the truffle at some time in a quick deep freeze and subsequently removing the water in the form of ice with a slight vacuum heating that transforms it into steam.

Presentation in sheets.

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LYOPHILIZED SUMMER TRUFFLE Tuber aestivum Vittad

Ingredients: Tuber aestivum Vittad

Wild production. Lyophilized truffle in zip closure bag with its own traceability control.

Commercial Presentation: zip closure bag with 150 grams laminated.

Conservation: keep in a dry and cool place without humidity. Protect from direct sunlight.

Storage conditions:

Lyophilized: Keep in a dry and cool place, without humidity.

Dehydrated: Keep in a dry and cool place, without humidity.

Fresh: Keep in a refrigerator at 4 degrees Celsius in an airtight container and on blotting paper.

They can also be wrapped with kitchen paper individually.

If an advanced maturation process is observed, wrap in plastic wrap or vacuum and freeze.

Frozen: without breaking the cold chain, keep in the freezer at -18 º C

Estimated useful life:

Lyophilized: 48 months. Keep bag or jar in a cool dry place.

Dehydrated: 48 months. Keep bag or jar in a cool dry place.

Fresh: 20 days in hermetic and refrigerated conditions (between 2 - 4 ºC)

Frozen: 48 months in an empty bag in the freezer (-18º C) without breaking the cold chain, if this occurs consume as if it were fresh.

Benefits, intolerances and risk groups: target population: general population.

Allergens: no allergen intolerance.

Does not contain GMOs.

Gastronomic recommendations:

Lyophilized: It is widely used as an ingredient in truffled preparations

Rehydrated can be used the same as fresh, although its flavor, aroma and texture are never

the same.

Dehydrated: ground to add as a condiment to potatoes, nuts, soups, sauces, ...

It is widely used as an ingredient in truffled preparations, in its ground and rolled versions.

Fresh: To consume with any meat, fish, eggs, pasta, rice, salad, cream of vegetables dish ... Add once the dish is finished.

Frozen: Consume without defrosting, well grated, laminated, in sticks, ... on any meat, fish, eggs, pasta, rice, cream of vegetables dish, ... Add once the dish is finished.

Organoleptic characteristics:

Color: Its skin called peridium is brown-black to black, with prominent pyramidal warts. Its meat called gleba is light brown in color with numerous fine white veins. It darkens as it matures.

Aroma: soft and pleasant like roasted malt.

Flavor: medium intensity to nuts: walnuts and hazelnuts.

Texture: firm and fleshy.

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