| ≥1 piece |
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Inspection item
|
Standard
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Sensory
characteristics
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Color and luster
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Product should be uniformly bright apricot(yellow-orange) color, free from discoloration
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Impurity
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Shall be free from pits, skins, dirt and other foreign material
|
|
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Appearance
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The sauce body is fine and smooth, bostwick is moderate, no additives
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Physical &
Chemical
characteristics
|
Brix %
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30-32%
|
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Bostwick(cm/30sec@12.5brix)
|
<20
|
|
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Acidity(Citric Acid)
|
1.0-2.5
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|
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Howard Mold Count % (positive field)
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<50
|
|
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PH
|
3.2-4.2
|
|
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Microbiological characteristics
|
Total Plate Count cfu/g
|
a¤100
|
|
Coliforms
MPN/g
|
a¤3
|
|
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Molds
cfu/g
|
a¤20
|
|
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yeast
cfu/g
|
a¤20
|
|
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Heavy Metal
|
As(Arsenic) mg/kg
|
<0.1
|
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Pb(Lead) mg/kg
|
<0.5
|
|
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Cu(Copper) mg/kg
|
<5
|
|
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Certifications
|
Haccp, ISO, Kosher
|
|
|
Packaging
|
In 220 liter aseptic bags in steel drum with easy open lid, about 235kgs net weight per drum, palletized 4 drums per pallet fixed with metal bands.
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|
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Storage Condition
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Sweep, Dry, Well ventilated, avoid insolation
|
|
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Shelf Life
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24 months from the production date under appropriate storage conditions
|
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