Tomato Paste,India price supplier

S.No

PARAMETERS

SPECIFICATION

1

Brix °B at 20°C

36 - 38

2

Acidity (% as Citric Acid )

1.20 - 1.50

3

pH

< 4.5

4

Consistency ( cm / 30 sec by Bostwick at 20°C )

< 8.0

5

Black Specks / 10 gm

Nil

Brown Specks / 10 gm

10 Max

Colour

Deep Red

6

Taste & Flavour

Wholesome and Characteristic of Mature, Sound ripened Red Tomato

7

Appearance

Homogenous

8

Microbiological

Total Plate Count CFU/gm         

<100

yeast CFU/ gm

<10

Mould CFU / gm

<10

E.Coli CFU/ gm

Absent

Coliform CFU / gm

Absent