Cooked Must
Cooked Must
Cooked must is a grape concentrate derivative, with an intense dark and caramel colour. It is obtained after the slow cooking of grape must, which by the evaporation process, is reduced to about 70% of its volume.
Applications and Products
Brusa 1888 Cooked Must Concentrate is daily used for the preparation of:
DOP Balsamic Vinegar
of Modena
Food
Seasonings
Syrups and
sugary sauces
Caramel
substitute
Available colors
The product has caramel and dark amber colour and can be produced more or less “cooked” according to the customers’ indications.
ORGANIC/ORGANIC COOKED MUST
Brusa 1888 is holding the BIOAGRICERT CERTIFICATION and is, therefore, able to offer the product also in the BIO/ORGANIC version that is pesticide-free.
LOGISTICS - PACKAGING BRUSA 1888
Brusa Cooked Must is available in the following formats
Food Tank
Insulated tanks at room temperature or controlled temperature.
Tank Container
Shippable by land, rail or sea.
Aseptic Drum
280 kg sterile and aseptic bag in palletized metal drums.
IBC Flu Box
1,000 l non-aseptic palletized container in food-grade plastic.
bag in box
For food productions that require small quantities (10 l).
TRANSPORTATION AND STORAGE/PRESERVATION
In order to maintain unaltered the quality of cooked must, its organoleptic properties and the correct brightness of the colour, in case of bulk product, the product is carried in insulated tanks (temperature controlled). While for pasteurized products packed in aseptic drums, the transport is carried out by truck or by sea in Dry or Reefer containers.
High temperatures can cause oxidation or browning of the colour of the product. Bulk products must therefore be stored at a temperature of 10-15°C in insulated silos for a medium-term period. In case of aseptic packaging, it is advisable to store drums at temperatures below 25°C before opening the drum and throughout the shelf-life period.
BRUSA 1888 EXCELLENCE/ EXPERTISE
The musts used to produce Brusa 1888 Cooked Must come exclusively from Italian vines.
The result of the traditional processing is a non-alcoholic syrup, sweet, with a bitterish aftertaste but still pleasant to the palate. It has an intense aroma of honey and caramel, of which in some confectionery preparations can be a substitute.
The production process starts from a very careful selection of the raw materials. The product is subjected to strict quality controls from the beginning of the production to storage and up to distribution. The quality tests are carried out both by the internal Brusa 1888 laboratory and by accredited external laboratories.
These rigorous procedures are conducted according to the directives of the FSSC 22.000 CERTIFICATION available to Brusa 1888. Brusa 1888 processing procedures do not involve the use of substances of animal origin or alcoholic presence, this allows the company to be HALAL certified, and to be able to offer its products to Islamic markets.
