| ≥1 piece |
Tomato Paste, 36-38% brix, 30-32% brix, 28-30% brix, cold break and hot break
| Item | |||
| Inspection item | Standard | ||
| Sensory characteristics | Color and luster | Product should be uniformly bright tomato(red) color, free from discoloration | |
| Impurity | Shall be free from pits, skins, dirt and other foreign material | ||
| Apperance | The sauce body is fine and smooth, bostwick is moderate, no additives | ||
| Physical & Chemical characteristics | Brix | 36-38%, 28-30% | 30-32%, 28-30% |
| Break | Cold break | Hot break | |
| Lycopene(mg/100g) | >50 | >50 | |
| Bostwick(cm/30sec) | 6-9 | 3-6 | |
| Color A/B | >2.1 | >2.1 | |
| Howard Mold Count | <50 | <50 | |
| Total Acid(citric acid dry material) | <10 | <10 | |
| PH | 4.0-4.4 | 4.0-4.4 | |
| Microbiological characteristics | Total Plate Count 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 | <0.5 | ||
| Cu(Copper) mg/kg | <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 | ||
| Product Type: KETCHUP | Form: Pasty | Style: aseptic |
| Processing Type: Cold Break | Certification: FDA, HACCP, ISO, KOSHER | Packaging: Bag, Bulk, Drum |
| Brix (%): 3638 | Purity (%): 100 | Additives: no |
| Color: Red | Shelf Life: 24 months from Production date |