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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 bottled 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:

Coding:

Each Individual bottle has a date code on the front of the bottle above the label. The date code follows the best before/meilleur avant coding system.

For example, vinegar packaged on January 10, 2012 will have a date code of:

BB/MA 2017 JA 10
RS 1259 L2 158

2017 JA 10 is the best before date for the product. RS indicates Reinhart, Stayner, Ontario plant location (RC=Chambly, Quebec, RP=Surrey, British Columbia), 1259 is the time of day and L2 is the line the vinegar is packed on (if applicable), 158 is the kosher status.

Each case has a similar best before date on the side of the box but in the GS1 numeric format of:

BEST BEFORE/MEILLEUR AVANT YYYY-MM-DD 2017-01-10

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 Ltd.
Head Office
235 Yorkland Blvd, Suite 1101
Toronto, ON   M2J 4Y8
Phone: 416-645-4910
Fax: 1-888-519-0079
email:dburgess@reinhartfoods.com
Copyright © 2004-2013 Reinhart Foods Ltd.