Vegetable Purees, Dried Vegetables, Concentrates Wholesale



♦ Imported and Domestic ♦ Organic and Conventional

IQF Frozen Vegetables, Straight Pack, Canned & Aseptic

Artichokes, Asparagus, Beets, Broccoli, Bell Peppers ( Red, Green) , Black Beans, Cauliflower, Carrots, Corn ( Super Sweet, Yellow, White), Chard ( Red, Green, Rainbow) , Edamame ( Shelled-Unshelled) Green Beans, Garbanzo Bean ( Green), Lima Beans, Onions, Mushrooms ( Brine), Mushrooms, Potatoes (Russet-Red) , Peas, Pumpkin, Squash  Vegetable Purees, Dried Vegetables, Concentrates Wholesale vegetable purees(Butter Nut), Spinach, Sweet Potato, Tomatoes, Zucchini


Vegetable Purees

Beet, Butter Nut, Carrot ( Cloudy, Clear ) , Celery, Chipotle, Cucumber, Garlic, Ginger, Green Pepper, Jalapeno, Kale, Lemon Grass, Lettuce, Onion, Potato, Pumpkin, Red Pepper, Spinach, Sweet Potato, Tomato, Tomato Paste, Yellow Carrot, Yellow Tomato.


Vegetable Concentrates

Beet, Butternut Squash, Carrot, Yellow Carrot, Celery, Cucumber, Garlic, Kale, Lettuce, Onion, Sweet Potato ( Cloudy, Clear ), Spinach. Tomato, Yellow Tomato.



Organic IQF Flash Frozen Fruits & Vegetables

Long Grain, Enriched, Un-Enriched, Red Rice, Brown Rice, Wild Rice, Quinoa

Dehydrated – Dried Vegetables

Black Beans, Red Beans, Chick Pea (Garbanzo) , Chard- (Red, Green , Rainbow), Kale, Pinto.


Vegetable Powders or Flours

Carrot, Chick Pea ( Garbanzo) , Jalapeno, Pumpkin, Red Beet, Sweet Potato.


Roasted Vegetables

Asparagus, Green Beans, Corn ( Super Sweet, Yellow, White), Potatoes ( Russet, Red) Onions ( Yellow and Red) , Zucchini. Other items

Mustard, Soy Sauce, Tamari, Aquafaba (Made from Chickpeas)

Your #1 Conventional & Organic IQF Frozen Vegetables Distributor


              Vegetable Purees, Dried Vegetables, Concentrates Wholesale vegetable purees                Vegetable Purees, Dried Vegetables, Concentrates Wholesale vegetable purees               Vegetable Purees, Dried Vegetables, Concentrates Wholesale vegetable purees

RDM International 11643 Otsego Avenue North Hollywood California 91601 Phone: (818) 985 7654 Fax: (818) 760 2376

The approaches for pureeing can vary greatly slightly based on whether you’re dealing with a main or starchy veg (like potatoes or starchy squashes), a stringy or fibrous veggie (celery, spaghetti squash, or anything having an external shell like peas or coffee beans), or perhaps a extremely absorbent veggie such as for example eggplant. But there are a few general regulations to heed.

Most greens will produce smoother purees if they are fully cooked properly before becoming mashed, combined or processed, and when all organization or fibrous elements such as for example skins or seeds happen to be removed sooner or later on the way. To achieve perhaps cooking, make sure to prep the greens into tiny, even-sized bits if suitable: They’ll make at exactly the same speed, as well as your blender (or foods mill, or very own two hands and fingers) could have an easier period smoothing them out after. Dried Vegetables & Vegetable Purees

If you’re making a particularly heavy Dried Vegetables & Vegetable Purees or contain a relatively poor blender, you may want to click down on the solids to obtain them in touch with the spinning edge. To get this done, run the take care of of a big metal ladle from the hole inside the lid in the blender before attaching it for the jar. Once stuff get moving, utilize the bottom in the ladle to force foods into the blades. The curved form of the ladle will stop it from having caught inside the blades, even though you accidentally make primary contact, thus don’t worry.

Do remember that it’s not about the structure, though–flavor and shade are top rated priorities, too, therefore be sure never to overdo it on the original cooking. Remember any carryover baking that could transpire through the pureeing, particularly when dealing with vegetables, which can rapidly go from vivid green into a sad olive-gray. Generally, cook the foodstuffs to the stage at which you would like to eat them. Dried Vegetables & Vegetable Purees

The final stage of virtually all purees involves putting in just a little butter or petrol for richness and flavor

Finally, the ultimate phase of virtually all purees involves putting in just a little butter or essential oil for richness and taste, in addition to cream, share, or another water (drinking water, liquor, vegetable fruit juice etc) for steadiness. If you’re utilizing a blender or foodstuff processor to accomplish your handiwork, it is possible to decline the butter (area temp is effective) and liquid (often warm them to help keep the puree warm) best in. If you are utilizing a masher or mill, just simply stir the dairy products or any water in by the end.

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