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Item
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Inspection item
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Standard
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Sensory
characteristics
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Color and luster
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Product should be uniformly bright tomato(red) 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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Apperance
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The sauce body is fine and smooth, bostwick is moderate, no additives
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Physical &
Chemical
characteristics
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Brix
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36-38%, 28-30%
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30-32%, 28-30%
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Break
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Cold break
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Hot break
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Lycopene(mg/100g)
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>50
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>50
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Bostwick(cm/30sec)
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6-9
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3-6
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Color A/B
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>2.1
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>2.1
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Howard Mold Count
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<50
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<50
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Total Acid(citric acid dry material)
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<10
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<10
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PH
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4.0-4.4
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4.0-4.4
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Microbiological characteristics
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Total Plate Count cfu/g
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≤100
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Coliforms
MPN/g
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≤3
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Molds
cfu/g
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≤20
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yeast
cfu/g
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≤20
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Heavy Metal
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As(Arsenic) mg/kg
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<0.1
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Pb(Lead) mg/kg
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<0.5
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Cu(Copper) mg/kg
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<5
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Certifications
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Haccp, ISO, Kosher
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Packaging
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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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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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