BIO Raspberry Hibiscus 5 x 45ml
BIO Raspberry Hibiscus combines hibiscus flowers, raspberry fruit, and fine raw cane sugar into a unique, fruity beverage creation for professionals.
Recommended Organic Ingredients
Recipe
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Organic hibiscus flowers Hibiscus sabdariffa 80.090180 g
Organic hibiscus flowers Hibiscus sabdariffa 80.090The calyxes of the hibiscus (genus "African mallow") become fleshy and bright red when the seeds ripen. They are characterised by good taste and pleasant acidity.Show More Show LessBenefits- Optics
- Colouring in drinks / tea
More InfoFields of Application- Tea blends
- desserts
- lemonades
- specialities
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BIO-Raspberry Fruit Powder FD570 g (alternatively BIO-Raspberry Juice Concentrate: 700 g)
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BIO-Sugar golden yellow (=BIO-Cane Sugar)420 g (alternatively BIO-Invert Sugar Syrup or BIO-Grape Sugar crystal (=BIO-Dextrose))
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BIO-Lemon Juice Concentrate (optional)200 ml
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Water2.8 l
Your Benefits
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Recipe Note
With high-quality ingredients such as {BIO-Hibiscusblüten Hibiscus sabdariffa}, {BIO-Himbeer Fruchtpulver FD} and {BIO-Zucker goldgelb (=BIO-Rohrohrzucker)}, creative, long-lasting drinks for the modern take-away market can be developed. Ideal for innovative product lines!
Geschäftsführung / CEO
Preparation
This recipe combines intense hibiscus notes with natural raspberry flavor and, thanks to gentle pasteurization, is ideal for the production of durable, portioned refreshments in the take-away market.
Preparation of BIO Raspberry Hibiscus for 50 servings of 45 ml each
- Prepare hibiscus flower tea: Boil 2.8 liters of water and add 180 g of BIO-Hibiscus flowers Hibiscus sabdariffa. Let it steep for 10 minutes, then strain through a fine sieve and let it cool slightly.
- Incorporate raspberry component: Stir 570 g of BIO-Raspberry Fruit Powder FD or alternatively 700 g of BIO-Raspberry Juice Concentrate into the still warm tea until the powder or concentrate has completely dissolved.
- Sweeten: Add 420 g of BIO-Sugar golden (=BIO-Raw Cane Sugar) and dissolve completely while stirring. Optionally, for an alternative sweetening, BIO-Invert Sugar Syrup or BIO-Glucose Crystal (=BIO-Dextrose) can be used.
- Homogenize: Briefly mix the mixture with a hand blender or homogenizer to achieve a uniform consistency.
- Bottle: Fill the finished mixture hot (at least 80°C) into sterile 45 ml portion bottles. Seal immediately.
- Pasteurize: Pasteurize the filled bottles for 20 minutes at 85°C to ensure shelf life.
- Cool: Quickly cool bottles to below 30°C and store dry.
Note: For a longer shelf life, it is recommended to add citric acid or BIO-Lemon Juice Concentrate (optional 10–20 ml per liter) to stabilize the pH value.