Description:
Ketchup style:1.28/30 Brix Hot Break.
2.28/30 Brix Cold Break.
3.30/32 Brix Hot Break.
4.36/38 Brix Cold Break.
Specifications
Tomato paste:
1)provide high quailty tomato paste
2)brix:28-30%, 30-32%, 36-38% HB&CB
3)appropriate price
4)XinJiang origin
we can supply 1)28/30 BRIX HOTBREAK
2)28/30 BRIX COLD BREAK
3)30/32 BRIX HOT BREAK
4)36/38 BRIX COLD BREAK
Commodity | Tomato paste | ||
Ingredient | 100%fresh , sound , ripedtomatoes | ||
Brix(solids) | 28-30% | 30-32% | 36-38% |
Bostwick (At brix 12.5%) | 5-7cm/30sec (hot break) 7-9cm/30sec (cold break) | 5-7cm/30sec (hot break) 7-9cm/30sec (cold break) | 7-9cm/30sec (cold break) |
Haward mold count | 50%max positive field | 50%max positive field | 50%max positive field |
Ph | 4.0-4.2 | ||
Color | 2.0 min (HB) 2.1min (CB) | 2.0 min (HB) 2.1min (CB) | 2.1min |
Lycopene | 50mg/100gmin | ||
Foreign material | Shallbe free from pits, stems,skins, dirt and other foreign material | ||
Heavy metal | <200mg/kg |
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Sn Pb Cu As | <1.0mg/kg <5.0mg/kg <0.5mg/kg
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Flavor and taste | Products shall have the flavor andtaste peculiar to it, and have no abnormal taste or odor | ||
Microorganism | In comply with commercial sterilization | ||
Food additives | Not to be detected | ||
Remnants of Prohibitedagricultural chemicals | Not to be detected | ||
Packing format | 1.In 1300 liter asepticbag inwooden bin packing, 14 bins/20fcl 2.In 200 liter aseptic bag in irondrum packing , 80drums/20fcl | ||
Storage | Store in a clean, dry, well–ventilated area;prevent direct sunshineto the products | ||
Shelf life | 2 yearsfromdate of manufactureunder appropriate storage conditions | ||
Note | Product.Productionmethod:rawmaterial-washing-sorting-breaking-preheating-concentrationsterilizationheat preservation-cooling-fillinfcoolinglabelerstoragefresh tomato:GMO freeproductionmanagement:under ISO andHACCP | ||
