History

Vinegar is unique. With all it's life-enhancing qualities, it has been used and appreciated since the most ancient of times. Vinegar is a complex substance, brimming with subtle flavours and aromas and packed with an assortment of nutrients, enzymes and trace elements. Demand is increasing both for health awareness as well as for food technology advantage. Hundreds of foods make use of the preservative and unique tasting qualities of vinegar. Vinegar intensifies the flavour of foods without dominating their natural goodness and taste sensations. It can be delicate and subtle or strong and demanding.

Please get to know the special qualities and characteristics of each type of vinegar and discover how it can become your essential ingredient.

General Use

Where can vinegar be used?

• as an ingredient for pourable and spoonable dressings on salads and sauces, mustards, ketchup, mayonnaise and salad dressing.
• in bakery products, breads and dessert items
• for pickling and preserving vegetables
• in the production of tomato and cheese products
• as a natural cleaner and stain remover for food processing equipment
• anywhere a natural acidulant is used

 

Product Life

Unopened containers of white vinegar shall retain specified qualities for five years, fruit vinegars for two years. Once a container is opened, a natural non-harmful growth process of the vinegar culture, called Mother of Vinegar, may occur.

What is "Mother"?

"Mother" of vinegar will naturally occur in vinegar products as the result of the vinegar bacteria itself. Mother is actually cellulose (a natural carbohydrate which is in the fibre in foods like celery and lettuce) produced by the harmless vinegar bacteria. Today, most manufacturers pasteurize their product before bottling to prevent these bacteria from forming "mother" while sitting on the retail shelf.

After opening, you may notice "mother" beginning to form. Vinegar containing "mother" is not harmful or spoiled. Just remove the substance by filtering and continue to enjoy the product.

How to read production codes on bottled vinegar:

Example: S2796
S = bottle was packed in Stayner
279 = production date in Julian format
6 = last digit of the year
Therefore S2796 = packed in Stayner on the 279th day of 1996

Composition Information

Per 15ml (1 Tbsp)

5% Acetic Acid	White	Cider	Malt	Red Wine	White Wine	Balsamic
Energy (Cal)	0	0	0	0	0	15
Protein (g)	0	0	0	0	0	0
Fat (g)	0	0	0	0	0	0
Carbohydrates (g)	0	0	0	0	0	3
Fiber (g)	0	0	0	0	0	0
Sobium (mg)	0	0	0	0	0	0
Potassium (mg)	0	10	0	5	5	5

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Reinhart Foods
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email:dburgess@reinhartfoods.com
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