tomato paste: 1)28/30 brix hot break and cold break 2) 30/32 brix tomato paste hot break 3)36/38 birx cold break
tomato paste:1)provide high quailty tomato paste2)brix:28-30%,30-32%,36-38% HB&CB3)appropriate price4)XinJiang origin.
Commodity | Tomato paste | ||
Ingredient | 100%fresh ,sound ,riped tomatoes | ||
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 | ||
Sn Pb Cu As | <1.0mg/kg <5.0mg/kg <0.5mg/kg | ||
Flavor and taste | Products shall have the flavor and taste peculiar to it,and have no abnormal taste or odor | ||
Microorganism | In comply with commercial sterilization | ||
Food additives | Not to be detected | ||
Remnants of Prohibited agricultural chemicals | Not to be detected | ||
Packing format | 1.In 1300 liter asepticbag in wooden bin packing,14 bins/20fcl 2.In 200 liter aseptic bag in iron drum packing ,80drums/20fcl | ||
Storage | Store in a clean,dry,well –ventilated area;prevent direct sunshineto the products | ||
Shelf life | 2 yearsfromdate of manufacture under appropriate storage conditions | ||
Note | Product.Productionmethod:raw material-washing-sorting-breaking-preheating-concentration sterilizationheat preservation-cooling-fillinfcoolinglabelerstorage fresh tomato:GMO freeproductionmanagement:under ISO and HACCP | ||
chinese tomato paste at stock
