| ≥1 piece |
?
|
Inspection item |
Standard |
|
|
Sensory characteristics |
Color and luster |
Product should be uniformly bright peach(yellow-orange) color, free from discoloration |
|
Impurity |
Shall be free from pits, skins, dirt and other foreign material |
|
|
Appearance |
The sauce body is fine and smooth, bostwick is moderate, no additives |
|
|
Physical & Chemical characteristics |
Brix % |
30-32 |
|
Bostwick(cm/30sec@12.5brix) |
<20 |
|
|
Acidity(Citric Acid) |
0.7-3.0 |
|
|
Howard Mold Count % (positive field) |
<50 |
|
|
pH |
3.2-4.2 |
|
|
Microbiological characteristics |
TPC? cfu/g |
<100 |
|
Coliforms? MPN/g |
<3 |
|
|
Molds? cfu/g |
<20 |
|
|
yeast? cfu/g |
<20 |
|
|
Heavy Metal |
As(Arsenic) mg/kg |
<0.1 |
|
Pb(Lead) mg/kg |
<0.2 |
|
|
Cu(Copper) mg/kg |
<0.5 |
|
|
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. |
|
|
Storage Condition |
Sweep, Dry, Well ventilated, avoid insolation |
|
|
Shelf Life |
24 months from the production date under appropriate storage conditions |
|