Regenerates your MICROBIOME
Cherries from Regenerative Agriculture
The great secret of our crops, vegetables and fruits is not in chemical synthesis, but under the ground. To regenerate the health of the earth, we wake up in a universe of beneficial microorganisms. This microbiome active works in perfect symbiosis with the natural physiology of plants, optimizing the absorption of nutrients and strengthen its defenses from the root.
When a plant grows in an ecosystem alive and well balanced, no need to force your development. The result is pure magic of nature:
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Authentic Taste: It maximizes the expression genetics natural variety, recovering the intense flavors and aromas of always.
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Organoleptic Qualities Above: Texture firm, vibrant colors and quality that is noticed with the five senses.
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Most Nutrition and shelf Life: Food more resilient, rich in antioxidants and with a conservation natural top.
Cultivate respecting the cycles of life is not a trend; it's the only way to get fruits and vegetables exceptional, healthy for people and generous with the planet.
Discover the true taste of the land reclaimed.
ENVIRONMENT
The carbon capture on the ground is a key strategy to mitigate climate change, improve the fertility and restore degraded ecosystems. Its implementation offers environmental benefits, economic and agronomic powerful.
SENSORY PROFILE PREMIUM
Experience aromas and flavour
Natural Sugars
Ratio
SUGARS/ACIDS
PREMIUM LEVEL
Of flavor and experience
⭐ ⭐ ⭐ ⭐ ⭐
NUTRITIOUS
+ CHLOROGENIC ACID
Aumenta lipólisis, regula producción de azúcares, acelera el metabolismo y tiene componentes antioxidantes.
+ ASPARAGINE
It promotes the functioning of the nervous system and the brain.
Metabolites verified by the procedure of self-control of the operadoradores.
SPECIFIC INGREDIENTS
Percentage mg/g of Cherry freeze dried
ORGANIC ACIDS
| Fumaric | 0.03% |
| Malic | 37.69% |
| Shichemist | 0.39% |
AMINO ACIDS
| Alanine | 0.10% |
| Asparagine | 21.77% |
| Aspartate | 0.65% |
| GABA | 0.14% |
| Glutamine | 0.82% |
| Isoleucine | 0.11% |
| Tyrosine | 1.36% |
| Valine | 0.09% |
SUGARS
| Fructose | 209.9% |
| Glucose | 272.6% |
| Sucrose | 1.54% |
PHENOLIC COMPOUNDS
| Anthocyanin | 0.10% |
| Flavonoide_1 | 0.10% |
| Flavonoide_2 | 0.09% |
| HCA_2 | 0.24% |
| Polyphenols | 1.22% |
| Chlorogenic acid (HCA_1) | 1.24% |
NUCLEOSIDE
OTHER
| Trigonelline | 0.3% |
OTHER COMPOUNDS OF INTEREST
* Statistical data obtained by the project EPIGEN-METCAN. Typical values subject to change, there may be changes in concentration depending on the time of the season.
Ingredients
For a mold of about 22-24 cm:
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500 g of fresh cherries (washed and pitted, although traditionally they are left with a bone to give more flavor).
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3 large eggs.
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100 g of sugar (you can add a little more if the berries are sour).
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125 g wheat flour for pastry.
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250 ml whole milk (or a mixture of 150 ml of milk and 100 ml of liquid cream to the more creaminess).
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1 teaspoon of vanilla extract.
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1 pinch of salt.
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Butter (for greasing the pan).
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Icing sugar (for garnish when serving).
Instructions
- Preheat: Preheat the oven to 180°C and grease generously a baking sheet with butter.
- Prepare the fruit: Place the cherries in the bottom of the pan evenly.
- Mix the wet: In a large bowl, beat the eggs with the sugar until the mixture bleach a little. Add the vanilla and the pinch of salt.
- Incorporate nuts, and dairy: Sift the flour over the egg mixture and stir with a whisk until no lumps. Then, pour the milk and the cream, if using) little by little, whisking gently until a homogeneous mass similar to that of the pancakes.
- Baking: Pour dough over cherries with care. Enter the pan in the oven and bake for 35-40 minutes, or until the clafoutis has curdled (to be firm to the touch) and the surface is lightly browned.
- To serve: Remove from the oven and leave them to cool for about 15 minutes. Sprinkle generously with icing sugar before serving. Can be enjoyed warm or at room temperature.
Ready! Now you can enjoy a Clafoutis Cherries in the Traditional Style!