Dried broccoli is dried form of fresh broccoli. After drying, product is crushed by a miller. Fresh broccoli contains about 90% water before it is dried. The rate of water in the fresh product dried by drying is reduced to very low values. About 1 kg of dry broccoli is obtained by using approximately 10 kg of broccoli as a drying result. During drying the water in the product evaporates and the product remains its own part. For this reason, dry broccoli nutritional values, especially carbohydrates, vitamins, protein, fat, such as the rates have increased too much.
Broccoli powder is available in the following areas.
It is used in ready-made soup,
It is used in dessert, pudding and chocolate,
It can be used in products such as cookies, crackers and cakes,
Broccoli powder is a wholesale product of our company. cheap, quality Broccoli Powder can be purchased from our company.
Broccoli Powder prices are updated in our monthly price list every month as long as they are in stock. You can get the current TL-kg price by mailing to info@kurucum.com. We will contact you if you fill out the order form to buy or to buy the Wholesale Broccoli Powder price. Online shopping for your retail purchases.kurual.com
We send the broccoli powder to your address with a box, packet or stub with your agreed cargo.
Dehydrated broccoli powder is manufactured by drying the fresh broccoli under suitable temperature and moisture. During drying process, moisture of product evaporates and the product remains its essence part. There is too much difference between consuming the same amount of fresh broccoli and consuming dry broccoli powder but except for exceptional cases, In terms of benefits, natural fresh broccoli and dry broccoli powder may be useful in the same topic.
Important Note: The photographs, nutritional values, benefits and approximate waste rates used in the presentation of the product are written by compiling the data and sources that the site was prepared for the first time. Your future product may differ due to product type, drying technique and other factors.