| TSS (Brix) |
28-30% cold break |
| Ingredient |
100% fresh, sound, ripe tomatoes |
| Bostwick (at 12.5%Brix) |
6-11cm/30sec |
| Howard mold count |
30% |
| pH |
3.9-4.5 |
| Gardner A/B |
2.32min |
| Lycopene |
82.7mg/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 |