Tomato Puree

Commodity Name Tomato Powder
Flavor & Taste Products should have natural flavor and normal texture coming from tomato. Color Typical Red Color
Specifications:
Appearance: Red, Free Flowing Powder, slightly caking and clumping is allowed
-Moisture: </=4%
-Acidity:4-10%
-Lycopene:>/=100mg/100g
-Ash Content: </=12%
-Pb : </=1.5mg/kg
-As : </=0.8mg/kg
-Cooper : </=40mg/kg
-Total Bacteria : </=1000cfu/g
-Coli Group count:</=MPN/G
-Yeast & Mould : </=500cfu/g
-Salmonella: Negative/25G
Packing: Bag-In-Box, 12.5kg X 2 bags/carton, each 20’feet reefer container loads 560 cartons without pallet,14.000 mts
net weight .

Raw Material: 100% fresh, sound, ripe Apricot

Brix (Solids): 30-32%

Bostwick: ≤19cm/30sec. at brix 12.5%, 20°C

L value: ≥48%

Howard Mold Count: ≤40% positive field

pH: 4.2+/-0.2

Acidity (citric acid): 1.5% Max.

Color: Product shall be uniformly bright apricot (yellow -orange) color free from discolouraion

Foreign Material: Shall be free from pits, stems, skins, dirt and other foreign material

Heavy Metals: Sn<200mg/kg

                          Pb<1.0mg/kg

                          Cu<5.0mg/kg

                          As<0.5mg/kg

Flavor and Taste: Product shall have the flavor and taste peculiar to it and have no abnormal taste or odor

Microorganism: In comply with commerical sterilization

Food Additives: Not to be detected

Remnants of: Not to be detected

Packing Format: In 220 liter aseptic bag in steel drum with easy-open lid about 230kg net weight per drum; palletized 4 drums per pallet fixed with metal bands

Storage Condition: Store in a clean, dry, well-ventilated area, prevent direct sun shine to the products.

Shelf life: 2 years from date of manufacture under appropriate storage conditions