Vegetables ingredients for cordials. MAK Food Company supplies and distributes selected formats for professional formulation, matched to flavour, concentration, consistency and processing requirements.
Vegetable ingredients include juice, concentrate and paste formats with different technical roles. For cordials, the selected grade should match the intended flavour, consistency and preparation method.
Cordials need a defined dilution ratio and a consistent flavour balance in the finished serve. A concentrated recipe should be assessed both in storage and after preparation.
The wider MAK Food Company vegetable category includes vegetable concentrates, tomato paste, melon and watermelon juices and nut pastes. Review the individual botanical source, composition, solids, particle size and fat where relevant. A family listing does not make every format interchangeable.
Check soluble solids, acidity, viscosity, solubility and flavour at the intended dilution. Pilot trials should establish inclusion levels in the complete recipe. Confirm the selected specification, traceability, packaging, storage conditions and shelf life before production.