Pepinos

gua
Acar
Vinegar 12%
Sal
Cloreto clcio

54%
19.87%
18.54%
6.52%
0.87%
0.20%

1000
540.0
198.7
185.4
65.2
8.7
2

0,25 g sementes de mostarda

0,25 g sementes de aipo

43.2
40.3
14.17
1.89
0.43

1122
1048
404
49.2
11.2
2634.4

por embalagem
(coloquei em p)

sweet Gerckins-CBD

5 lquido geral de pickles

%sal

75.76% GUA
22.73% ACAR
0.00% VINAGRE a 11,5%
0.00% SAL
ESPECIARIAS:
1.52% Mostarda gro
0.00% piri-piri
0.00% aromas-oleoresina capsicum
0.00% CONSERVANTE
100.00%

2000
600
0
0

0%
0%
0%
100%

0
0
0
0

40
0
0
0
2640

0%
0%
0%
0%
0.00%

0
0
0
0
0

PEPINO CBD
54% pepino
46% Lquido cobertura:

150
130
280

soma:

anlise
TREMOO CBD
60% tremoo extra

150

40% Lquido cobertura:

100
250

soma:

anlise
AZEITONA descaroada CBD
58% azeitona
42% Lquido cobertura:

175
125
300

soma:

190
AZEITONA inteira CBD
70% azeitona
30% Lquido cobertura:

210
90
300

soma:

140

sweet Gerckins Marcatus QED 30/06/2014

5 lquido geral de pickles

65.49% GUA
19.65% ACAR
13.10% VINAGRE a 11,5%
0.00% SAL
ESPECIARIAS:
1.31% Mostarda gro
0.46% cido ascorbico
0.00% piri-piri
0.00% aromas-oleoresina capsicu
0.00% CONSERVANTE
100.00%

%sal
1000
300
200
0

0%
0%
0%
100%

20
7
0
0
0
1527

0%
0%
0%
0%
0.00%

42.59%
39.78%
15.34%
1.87%
0.43%

coloquei em p)

%acidez

%acar

0%
0%
7.0%
0%

0
0
0
0

0%
100%
0%
0%

0
600
0
0

0%
0%
0%
0%
0.00%

0
0
0
0
0

0%
0%
0%
0%
22.73%

0
0
0
0
600

4.2%
0.00%
2.25%

6.3
0
6.3

acidez
3.20%
0.00%
1.71%

2.36%

3.51

1.71%

13.8

acidez
0.00%

sal

sal
9.2%

4.8
0.00
4.8

acar
0.00%
22.73%
10.55%

0
29.55
29.55

1.00%
5.92%

1
14.8

4.58%

9.7

0.53
0.5

0.16%

sal
7.0%
0.50%
4.29%

0.53%
0.21%

12.25
0.625
12.875

acidez
1.32%
0.53%
0.99%

2.31
0.66
3.0

65 mais 65 ml de sal.
sal
7.0%
0.50%
5.05%

14.7
0.45
15.15

acidez
1.32%
0.53%
1.08%

2.772
0.48
3.2

50 mais 50 ml de sal.

%acidez

%acar

0
0
0
0

0%
0%
11.5%
0%

0
0
23
0

0%
100%
0%
0%

0
300
0
0

0%

0%

0
0
0
0

0%
0%
0%
1.51%

0
0
0
23

0%
0%
0%
19.65%

0
0
0
300

lquido
slido
60%

40%

4.85

Verde
Liquido preparado com 0,2 %de lactato de clcio e 0,1 % de cido ascrbico
Acidez-0,08
pH-4,49
sal
0.257143 pepino
azeitona
0.428571 Lquido cobertura:
soma:

90
110
150
350

3.8
5.5
0
2.7

acidez
342
605
0
947

3.2
0.97
0.08
1.16

288
106.7
12
406.7

anlise
pH
Acidez
sal

3.63
1.16
2.68

Teor Sal
6.64

pH
3.88

Dew peppers
Ac. Livre(lctico)
Brix
0.39%
11.1

Fornecedor
alimenter

Tipsy onions
kg
sugar
water
vinegar
sorbate
vermouth
Pickling spice
artificial flavor

560 lbs
246 lbs 11 3/4 oz
191 lbs 8 1/2 oz
9 oz
35 lbs

1
51.73% GUA
37.23% ACAR
7.34% VINAGRE a 11,5%
0.00% SAL
3.70% Vermouth Martini
100.00%

%sal
1120
806
159
0
80
2165

2
51.73% GUA
37.23% ACAR
7.34% VINAGRE a 11,5%
0.00% SAL
3.70% Licor beiro
100.00%
ficaram sem sabor aos licores e um pouco doce demais

1120
806
159
0
80
2165

1120
600
159
0
175
2054

%acidez
0%
0%
11.5%
0%
0.01%
0.84%

0
0
18.285
0
0.008
18.293

0
0
0
0
0
0

%acidez
0%
0%
11.5%
0%
0.37%
0.86%

0%
0%
0%
100%
0%
0.00%

0
0
18.285
0
0.296
18.581

0
0
0
0
0
0

%acidez
0%
0%
11.5%
0%
0.01%
0.89%

0%
0%
0%
100%
0%
0.00%

0
0
18.285
0
0.0175
18.3025

0
0
0
0
0
0

%acidez
0%
0%
11.5%
0%
0.37%
0.69%

0
0
11.5
0
0.444
11.944

0
0

%acidez
0%
0%

0
0

%sal
1120
400
100
0
120
1740

5
64.37% GUA
22.99% ACAR

0
0
0
0
0
0

%sal

4
64.37% GUA
22.99% ACAR
5.75% VINAGRE a 11,5%
0.00% SAL
6.90% Licor beiro
100.00%

0%
0%
0%
100%
0%
0.00%
%sal

3
54.53% GUA
29.21% ACAR
7.74% VINAGRE a 11,5%
0.00% SAL
8.52% Vermouth Martini
100.00%

254
112.333
87.241
0.255
16

0%
0%
0%
100%
0%
0.00%
%sal

560
200

0%
0%

5.75% VINAGRE a 11,5%

0.00% SAL
6.90% Ginginha
100.00%

50
0
60
870

6
64.37% GUA
22.99% ACAR
5.75% VINAGRE a 11,5%
0.00% SAL
6.90% Gin
100.00%

0
0
0
0

11.5%
0%
0.37%
0.69%

5.75
0
0.222
5.972

0
0
0
0
0
0

%acidez
0%
0%
11.5%
0%
0.37%
0.69%

0
0
5.75
0
0.222
5.972

0
0
0
0
0
0

%acidez
0%
0%
11.5%
0%
0.37%
0.69%

0
0
5.75
0
0.222
5.972

%sal
560
200
50
0
60
870

7
64.37% GUA
22.99% ACAR
5.75% VINAGRE a 11,5%
0.00% SAL
6.90% vinho licoroso
100.00%

0%
100%
0%
0.00%

0%
0%
0%
100%
0%
0.00%
%sal

560
200
50
0
60
870

0%
0%
0%
100%
0%
0.00%

1082.5
%acar
0%
0
100%
150
0%
0
0%
0
32% 25.84
8.12% 175.84

brix:

%acar
0%
100%
0%
0%
28%
7.96%

Anlise cebolinhas Tipsy

sal:
1.37%
pH:
3.06
Acidez(AA) :
2.15%

0
150
0
0
22.4
172.4

%acar
0%
0
100%
150
0%
0
0%
0
32% 56.525
10.05% 206.53

mandmos esta

%acar
0%
100%
0%
0%
28%
10.55%

0
150
0
0
33.6
183.6

%acar
0%
100%

0
150

mandmos esta

29.40%

0%
0%
28%
19.17%

0
0
16.8
166.8

%acar
0%
100%
0%
0%
28%
19.17%

0
150
0
0
16.8
166.8

%acar
0%
100%
0%
0%
28%
19.17%

0
150
0
0
16.8
166.8

madmos esta

%sal
93.39% GUA
0.00% ACAR
0.00% VINAGRE a 11,5%
0.10% cido citrico
0.05% cido ascrbico
3.06% SAL
3.40% Licor beiro
100.00%

550
0
0
0.6
0.3
18
20
588.9

0%
0%
0%
0%
0%
100%
0%
3.06%

%acidez
0
0
0
0
0
18
0
18

0%
0%
11.5%
107.0%
20.0%
0%
0.01%
0.12%

%acar
0
0
0
0.642
0.06
0
0.002
0.704

0%
100%
0%
0%
0%
0%
32%
1.10%

0
0
0
0
0
0
6.46
6.46

4.715
0.56

%sal
93.39% GUA
0.00% ACAR
0.00% VINAGRE a 11,5%
0.10% cido citrico
0.05% cido ascrbico
3.06% SAL
3.40% martini
100.00%

550
0
0
0.6
0.3
18
20
588.9

0%
0%
0%
0%
0%
100%
0%
3.06%

%acidez
0
0
0
0
0
18
0
18

0%
0%
11.5%
107.0%
20.0%
0%
0.37%
0.13%

%acar
0
0
0
0.642
0.06
0
0.074
0.776

0%
100%
0%
0%
0%
0%
28%
0.95%

sabiam mt pouco ao "licores"

%sal

%acidez

%acar

0
0
0
0
0
0
5.6
5.6

96.71% GUA
0.00% ACAR
0.00% VINAGRE a 11,5%
0.10% cido citrico
0.05% cido ascrbico
3.14% SAL
0.00% martini
100.00%

4000
0
0
4
2
130
0

0%
0%
0%
0%
0%
100%
0%

0
0
0
0
0
130
0

0%
0%
11.5%
107.0%
20.0%
0%
0.37%

0
0
0
4.28
0.4
0
0

0%
100%
0%
0%
0%
0%
28%

0 liquido geral
0
0
0
0
0
0

4136

3.14%

130

0.11%

4.68

0.00%

%sal
91.74% GUA
0.00% ACAR
0.00% VINAGRE a 11,5%
0.00% cido citrico
0.00% cido ascrbico
0.00% SAL
8.26% martini
100.00%

500
0
0
0
0
0
45
545

%acidez

0%
0%
0%
0%
0%
100%
0%
0.00%

0
0
0
0
0
0
0
0

%sal
93.46% GUA
0.00% ACAR
0.00% VINAGRE a 11,5%
0.00% cido citrico
0.00% cido ascrbico
0.00% SAL
6.54% beiro
100.00%

500
0
0
0
0
0
35
535

500

0
0
0
0
0
0
0.1665
0.1665

%acidez

0%
0%
0%
0%
0%
100%
0%
0.00%

0
0
0
0
0
0
0
0

%sal
93.46% GUA

%acar

0%
0%
11.5%
107.0%
20.0%
0%
0.37%
0.03%

0
0
0
0
0
0
12.6
12.6

%acar

0%
0%
11.5%
107.0%
20.0%
0%
0.37%
0.02%

0
0
0
0
0
0
0.1295
0.1295

%acidez
0%

0%
100%
0%
0%
0%
0%
28%
2.31%

0%
100%
0%
0%
0%
0%
28%
1.83%

0
0
0
0
0
0
9.8
9.8

%acar
0%

0%

0.00% ACAR
0.00% VINAGRE a 11,5%
0.00% cido citrico
0.00% cido ascrbico
0.00% SAL
6.54% Ginginha
100.00%

0
0
0
0
0
35
535

93.46% GUA
0.00% ACAR
0.00% VINAGRE a 11,5%
0.00% cido citrico
0.00% cido ascrbico
0.00% SAL
6.54% Gin
100.00%

500
0
0
0
0
0
35
535

0%
0%
0%
0%
100%
0%
0.00%

0
0
0
0
0
0
0

%sal
0%
0%
0%
0%
0%
100%
0%
0.00%

500
0
0
0
0
0
35
535

0%
0%
0%
0%
0%
100%
0%
0.00%

0
0
0
0
0
0.1295
0.1295

%acidez
0
0
0
0
0
0
0
0

%sal
93.46% GUA
0.00% ACAR
0.00% VINAGRE a 11,5%
0.00% cido citrico
0.00% cido ascrbico
0.00% SAL
6.54% licoroso
100.00%

0%
11.5%
107.0%
20.0%
0%
0.37%
0.02%

0%
0%
11.5%
107.0%
20.0%
0%
0.37%
0.02%

0%
0%
11.5%
107.0%
20.0%
0%
0.37%
0.02%

0
0
0
0
0
9.8
9.8

%acar
0
0
0
0
0
0
0.1295
0.1295

%acidez
0
0
0
0
0
0
0
0

100%
0%
0%
0%
0%
28%
1.83%

0%
100%
0%
0%
0%
0%
28%
1.83%

0
0
0
0
0
0
9.8
9.8

%acar
0
0
0
0
0
0
0.1295
0.1295

0%
100%
0%
0%
0%
0%
28%
1.83%

0
0
0
0
0
0
9.8
9.8

Valores da amostra
Sal
pH
Acidez(A.L.)

6.35
3.45
0.89%

PB432RAF
Sal
pH
Acidez(A.L.)

6.9
3.7
1%

quido geral

esta

esta

ingredientes:
Acar, gua, vinagre, sal, cloreto de clcio, cebola desidratada, mostarda amarela, pedaos de piri-piri, tomilho.

1 e 2 Ensaio

%sal

57.89% GUA
23.16% ACAR
16.98% VINAGRE a 11,5%
1.54% SAL
0.42% cloreto clcio
100.00%

1500
600
440
40
11
2591

0%
0%
0%
100%
20%
1.63%

%acidez
0
0
0
40
2
42

0%
0%
11.5%
0%
0.00%
1.95%

sal
44.87% palitos cenoura
55.13% Lquido cobertura:
soma:

3 Ensaio

350
430
780

%sal

57.89% GUA
13.51% ACAR
16.98% VINAGRE a 11,5%
1.54% SAL
0.21% cloreto clcio
90.14%

1500
350
440
40
5.5
2335.5

0%
0%
0%
100%
20%
1.76%

0
7.00
7.00

%acidez
0
0
0
40
1
41

0%
0%
11.5%
0%
0.00%
2.17%

350
495

0
1.95%
1.08%

0%
100%
0%
0%
0%
14.99%

acidez
0
1.76%

0
600
0
0
0
600

0
8.71

0
2.17%

28.7
24.5
26.3

acar
0
5.50%
###
8.40
23.16%
###
8.40
15.23%
###
brix

%acar
0
0
50.6
0
0
50.6

sal
41.42% palitos cenoura
58.58% Lquido cobertura:

0%
100%
0%
0%
0%
23.16%

acidez
0
1.63%
0.90%

brix

%acar
0
0
50.6
0
0
50.6

0
350
0
0
0
350

28.7
24.5
26.3

acar
0
5.50%
###
10.72
14.99%
###

soma:

845

1.03%

8.71

1.27%

10.72

11.06%
###

Observaes:
deveria ser um pouquito mais doce e colocar +tomilho

4 Ensaio

%sal

57.89% GUA
17.37% ACAR
16.98% VINAGRE a 11,5%
1.54% SAL
0.21% cloreto clcio
94.00%

1500
450
440
40
5.5
2435.5

0%
0%
0%
100%
20%
1.69%

%acidez
0
0
0
40
1
41

0%
0%
11.5%
0%
0.00%
2.08%

0
0
50.6
0
0
50.6

0
1.69%
0.99%

0
8.35
8.35

sal
41.42% palitos cenoura
58.58% Lquido cobertura:
soma:

350
495
845

brix

%acar
0%
100%
0%
0%
0%
#NAME?

0
450
0
0
0
450

acidez
0
2.08%
1.22%

0
10.28
10.28

28.7
24.5
26.3

acar
5.50%
###
#NAME?
2.28%
###

cebola
piri-piri
mostarda amarela
tomilho

1ensaio 2ensaio

3ensaio

2g
0,5g
1g
0,25g

1g
1g
0,15g
0,06g

2g
0,5g
1g
0,15 g

tratamento trmico foi 90 C durante 15 minutos

tinham microrganismos a 30C
frasco novo

tratamento trmico foi 90 C durante 12 minutos

no analisei
vb3

1ensaio
2g
0,5g
1g
0,25g

2ensaio
2g
0,5g
1g
0,15 g

3ensaio
1g
1g
0,15g
0,06g

vb3

tratamento?

1
58.02% GUA
23.21% ACAR
17.02% VINAGRE a 11,5%
1.55% SAL
0.21% cloreto clcio
100.00%

%sal
1500
600
440
40
5.5
2585.5

2
70.53% GUA
10.58% ACAR
17.16% VINAGRE a 11,5%
1.53% SAL
0.20% cloreto clcio
100.00%

0%
0%
0%
100%
20%
1.59%

%acidez
0
0
0
40
1
41

%sal
3000
450
730
65
8.5
4253.5

0%
0%
0%
100%
20%
1.57%

0%
0%
11.5%
0%
0.00%
1.96%

%acar
0
0
50.6
0
0
50.6

%acidez
0
0
0
65
2
67

0%
0%
11.5%
0%
0.00%
1.97%

0%
100%
0%
0%
0%
23.21%

0%
100%
0%
0%
0%
10.58%

dentes de alho
mostarda amarela
28.7 dill desidratado
24.5 sementes de coentro
26.3 folhas de tomilho
pimenta preta
piri-piri esgamado

brix

dentes de alho
mostarda amarela
28.7 dill desidratado
24.5 sementes de coentro
26.3 folhas de tomilho
pimenta preta
piri-piri esgamado

0
600
0
0
0
600

%acar
0
0
83.95
0
0
83.95

brix

0
450
0
0
0
450

entes de alho
mostarda amarela
ill desidratado
ementes de coentro
olhas de tomilho
imenta preta
iri-piri esgamado

4g
2g
1g
1g
0.5 g
0.5 g
0.25 g

entes de alho
mostarda amarela
ill desidratado
ementes de coentro
olhas de tomilho
imenta preta
iri-piri esgamado

1g
0.8 g
0.03 g
6 sementes
g
pitada
g
5 a 6 bolinhas
g
0.24 g