If you still have doubts about handling, storage and consumption of Açaí, Açaí Town now clarifies for you:
What is the average monthly consumption of Açaí?
If we take into account medium / high demand, our suggestion is:
Kiosk: 80 to 100 boxes per month.
Açaíteria: depends a lot on the size. On average, 300 boxes per month, but we have our own stores that pass 1000 boxes per month.
Delivery: 50 to 80 boxes / month. Delivery is an excellent option, as the operation is very simplified.
What size and quantity of freezers would you recommend for storage, based on your experiences?
On average, our açaíteria customers use two to three horizontal freezers of 519 liters for their stock. In total, each freezer stores 34 10-liter açaí boxes with approximate energy consumption for each freezer is 84.6 KWh / month.
Does the transportation of açaí from my stock to my store require any special attention?
Yes, you must pay attention not to leave the product out of refrigeration for a long time, as it may lose its flavor and color. It is possible to easily solve this issue by transporting the product in Styrofoam boxes or thermal blanket.
What is the storage temperature?
The storage temperature of açaí boxes is – 18ºC/0,4 ºF.
What is the temperature to serve?
The ideal temperature for açaí to easily fill up is between -10 and -12 ºC (10ºF to 14ºF). It is possible to achieve this exact temperature by installing an external temperature controller in the freezer.
At the end of the day, if I have defrosted the açaí to put in the machine, but have not used it, can I freeze it again?
For those who work with machines, Italian, soft or frozen express
Choose to buy an açaí espresso machine, with the programmed option of conserving the product in your vat. Must have this option in the machine, because the açaí thawed and frozen again will be crystallized and with loss of flavor and color.
Note: For those who have these machines and want to use our açaí, it is necessary to defrost cold (inside the refrigerator) for the product to return to liquid form and then pour it into the machine tank, then just mix the syrup to mix all the ingredients and it will be ready to be frozen and served again in that format.
The importance of Pasteurized Açaí:
Açaí fruit bleaching
The bleaching of the fruit is also a thermal process, applied after harvesting before the fruit becomes pulp, where the selection and washing is done, in order to inactivate enzymes and fix the color. The whole process consists of immersing the açaí in water, at a predetermined temperature, or subjecting the fruit to flowing or overheated steam. After bleaching, the fruit is subjected to cooling, avoiding contamination of microorganisms and loss of texture.
After bleaching, the fruit goes into a process to obtain the açaí pulp. In this process, flash pasteurization is applied. This procedure consists of limiting the time of exposure to high temperatures to the minimum necessary to guarantee a product free of harmful microorganisms.
These processes guarantee a final product 100% free of contamination and with guarantee of the original color and flavor of the fruit.
And Chagas Disease?
With the bleaching and pasteurization processes, the cycle of food security processes to eliminate the risks of contamination of açaí, including chagas disease, is closed. With that, we believe we have solved some of the main doubts we received from our customers.