| ≥1 piece |
The liquid is strained and prepared to exclude skins and other hard substances in the finished product according to quality.
TOMATO PASTE is prepared by concentration of the liquid obtained from mature Tomato, (Lycopesicum Sp.). The liquid is strained and prepared to exclude skins and other hard substances in the finished product according to quality standards.
| PRODUCT NAME | Tomato Paste - Fine |
| BATCH CODE | SFPPLTP |
| MASH METHOD | Cold Break |
| SHELF LIFE OF THE PRODUCT | 24 Months from the date of production |
| NET WEIGHT | 225Kgs |
| PHISICO-CHEMICAL PARAMETERS | |
| BRIX° (%TSS) at 20° C | Min 28° B |
| pH | <4.3 |
| ACIDITY(%AS CITRIC ACID) | Min 1.80% |
| CONSISTANCY (BOSTWICK) at 12°B | 4.0 - 7.0 Cms/30 Secs |
| COLOR (a/b) VALUE at 12° B | Min 1.90 |
| ORGANOLEPTIC PARAMETERS | |
| COLOR | Deep Red |
| TASTE AND FLAVOUR | Typical of ripened tomato |
| INGREDIENTS | Natural Tomato |
| APPEARANCE | Uniform homogenous product, free from fibres and any other foreign matter |
| BLACK SPECKS | 2/10 GM |
| BROWN SPECKS | 4/10 GM |
| MICROBIOLOGICAL ANALYSIS | |
| TOTAL PLATE COUNT | ≤10 CFU/gm |
| YEAST AND MOULD | ≤10 CFU/gm |
| E.Coli, CFU/gm | ABSENT |
| COLIFORMS, CFU/gm | ABSENT |
| Product Type: |
Sauce
|
Type: |
Ketchup
|
Form: |
Pasty
|
| Taste: |
Typical of ripened tomato
|
Color: |
Red
|
Packaging: |
Can (Tinned),Drum
|
| Primary Ingredient: |
Tomato
|
Brix (%): |
28 %
|
Weight (kg): |
18000 kg
|
| Shelf Life: |
24 months from the date of production
|
Place of Origin: |
Andhra Pradesh India
|
Brand Name: |
As per Buyer brand
|
| pH: |
<4.3
|
Mash Method: |
Cold Break
|
Ingredients: |
Natural Tomato
|
| Acidity(%As Citric Acid): |
Min 1.80%
|
Net Weight: |
225 kg
|
Appearance: |
Uniform Homogeneous Product, Free from Fibres and foreign matter
|