Naarci Peach Puree
Spec | |
Product Summary | |
Product made from fresh, ripe, tasty Peach | |
Contains no GMOs, allergens, coloring, flavors or preservatives | |
Physical and Chemical Tests | |
Brix at 20˚C (gr/100gr) | 11±2 |
Density at 20˚C ( gr/cm^3) (at Brix 8.0) | Min 1.0362 |
Insoluble Solid | Max 1.2 |
pH | 3.3-4.5 |
Ethanol (gr/100gr) | Max 1.5 |
Reducer Sugar (gr/100 gr)(at Brix 8.0) | Min 4.5 |
Sucrose (gr/100 gr)(at Brix 8) | Max 3.0 |
Acidity base on Citric Acid(gr/100 gr)(at Brix 8.0) | 0.4-1.0 |
Total Ash (gr/100 gr) | 0.5-1.0 |
Ash Alkalinity (as K2co3) | 0.4-0.8 |
Dry Remainder (gr/100 ml) | Min 12.5 |
Anhydridesulfuro (ppm) | Max 10.0 |
Hydroxymethylfurfural (mg/Kg) | Max 0.6 |
Formalin Index (ml/100ml) | Min 15.0 |
Finisher mesh size(mm) | 0.7 |
Organoleptic | |
colour | Typical for Peach puree |
Aroma | With signature smell of Peach Puree |
Taste | Certain Sweetness of Peach |
Microbiological | |
Acid resistance bacteria (cfu/g) | Less than 10 |
Yeast (cfu /g) | Less than 10 |
Mold (cfu /g) | Less than 10 |
Coliform (Mpn/100 ml) | Negative |
Packing & Storing | |
Filled in Aseptic bags in 220 Liter (210±2 kg) Metal drums | |
Best Storage Condition: 0-10°c | |
Labeling | |
Each drum labeled with: | |
Batch No : | |
Drum No: | |
Production Date : | |
Expiry Date : | |
Crop Year : | |
Net Weight : | |
Ingredients : Peach Puree | |
Brix : 11±2 | |
Production Date and Shelf Life | |
24 months after production date | |
Certifications | |
ISO 22000, ISO 9001, HACCP issued by TÜO, Germany |
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