| ≥1 piece |
| Brix | 28-30% cold break |
| Ingredient | 100% fresh, sound, ripe tomatoes |
| Bostwick (at 12.5%Brix) | 6-10cm/30sec |
| Howard mold count | 50% max |
| pH | 3.9-4.5 |
| Gardner A/B | 2.0min |
| Lycopene | 50mg/100g min |
| Total acidity | 10% max |
| Foreign material | shall be free from pits, stems, skins, dirt and other foreign material |
| Heavy metal | Sn <200mg/kg Pb <1.0mg/kg Cu <5.0mg/kg As <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 | packed in 220 liter aseptic bag in steel drum, about 235kg net weight per steel drum, 80drums/20’FCL |
| Storage | store in a clean, dry, well-ventilated area; prevent direct sunshine to the products. |
| Shelf life | 24 months from date of manufacture under appropriate storage conditions |
| Remark | Process flow: raw material-washing-sorting-crushing-preheating-pulping& refining-vacuum evaporating-sterilization-aseptic filling-storage FRESH TOMATO GMO free Production management: under ISO9002 and HACCP |
| Brix | 28-30% hot break |
| Ingredient | 100%fresh, sound, ripe tomatoes |
| Bostwick (at 12.5%Brix) | 5-7cm/30sec |
| Howard mold count | 50% max |
| pH | 3.9-4.5 |
| Gardner A/B | 2.0min |
| Lycopene | 50mg/100g min |
| Total acidity | 10% max |
| Foreign material | Shall be free from pits, stems, skins, dirt and other foreign material |
| Heavy metal | Sn <200mg/kg Pb <1.0mg/kg Cu <5.0mg/kg As <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 | packed in 220 liter aseptic bag in steel drum, about 235kg net weight per steel drum, 80drums/20’FCL |
| Storage | Store in a clean, dry, well-ventilated area; prevent direct sunshine to the products. |
| Shelf life | 2 years from date of manufacture under appropriate storage conditions |
| Remark | Process flow: raw material-washing-sorting-crushing-preheating-pulping& refining-vacuum evaporating-sterilization-aseptic filling-storage Fresh tomato GMO free Production management: under ISO9002 and HACCP |
| NTSS (Brix) | 36-38% cold break |
| Ingredient | 100% fresh, sound, ripe tomatoes |
| Bostwick (at 12.5%Brix) | 6-10cm/30sec |
| Howard mold count | 50% max |
| pH | 3.9-4.5 |
| Gardner A/B | 2.0min |
| Lycopene | 50mg/100g min |
| Total acidity | 10% max |
| Foreign material | shall be free from pits, stems, skins, dirt and other foreign material |
| Heavy metal | Sn <200mg/kg Pb <1.0mg/kg Cu <5.0mg/kg As <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 | Packed in 200 liter aseptic bag in steel drum, about 235 kg net weight per steel drum, 80drums/20’FCL Packed in 1000 liter aseptic bag in wooden bin, about 1300 kg net weight per wooden bin, 16 bins/20’FCL |
| Storage | store in a clean, dry, well-ventilated area; prevent direct sunshine to the products. |
| Shelf life | 2 years from date of manufacture under appropriate |
| storage conditions | |
| Remark | Process flow: raw material-washing-sorting-crushing-preheating-pulping& refining-vacuum evaporating-sterilization-aseptic filling-storage Fresh tomato GMO free Production management: under ISO9002 and HACCP |