| Brix |
28-30% cold break |
| Ingredient |
100% fresh, sound, ripe tomatoes |
| Bostwick (at 12.5%Brix) |
6-10cm/30sec |
| Howard mold count |
50% max |
| pH |
3.9-4.5 |
| Gardner A/B |
2.0min |
| Lycopene |
50mg/100g min |
| Total acidity |
10% max |
| Foreign material |
shall be free from pits, stems, skins, dirt and other foreign material |
| Heavy metal |
Sn <200mg/kg
Pb <1.0mg/kg
Cu <5.0mg/kg
As <0.5mg/kg |
| Flavor and taste |
Products shall have the flavor and taste peculiar to it, and have no abnormal taste or odor |
| Microorganism |
in comply with commercial sterilization |
| Food additives |
not to be detected |
| Remnants of Prohibited agricultural chemicals |
not to be detected |
| Packing |
packed in 220 liter aseptic bag in steel drum, about 235kg net weight per steel drum, 80drums/20’FCL |
| Storage |
store in a clean, dry, well-ventilated area; prevent direct sunshine to the products. |
| Shelf life |
24 months from date of manufacture under appropriate storage conditions |
| Remark |
Process flow: raw material-washing-sorting-crushing-preheating-pulping& refining-vacuum evaporating-sterilization-aseptic filling-storage
Fresh tomato GMO free
Production management: under ISO9002 and HACCP |
| Brix |
28-30% hot break |
| Ingredient |
100%fresh, sound, ripe tomatoes |
| Bostwick (at 12.5%Brix) |
5-7cm/30sec |
| Howard mold count |
50% max |
| pH |
3.9-4.5 |
| Gardner A/B |
2.0min |
| Lycopene |
50mg/100g min |
| Total acidity |
10% max |
| Foreign material |
Shall be free from pits, stems, skins, dirt and other foreign material |
| Heavy metal |
Sn <200mg/kg
Pb <1.0mg/kg
Cu <5.0mg/kg
As <0.5mg/kg |
| Flavor and taste |
Products shall have the flavor and taste peculiar to it, and have no abnormal taste or odor |
| Microorganism |
in comply with commercial sterilization |
| Food additives |
not to be detected |
| Remnants of Prohibited agricultural chemicals |
not to be detected |
| Packing |
packed in 220 liter aseptic bag in steel drum, about 235kg net weight per steel drum, 80drums/20’FCL |
| Storage |
Store in a clean, dry, well-ventilated area; prevent direct sunshine to the products. |
| Shelf life |
2 years from date of manufacture under appropriate storage conditions |
| Remark |
Process flow: raw material-washing-sorting-crushing-preheating-pulping& refining-vacuum evaporating-sterilization-aseptic filling-storage
Fresh tomato GMO free
Production management: under ISO9002 and HACCP |
| NTSS (Brix) |
36-38% cold break |
| Ingredient |
100% fresh, sound, ripe tomatoes |
| Bostwick (at 12.5%Brix) |
6-10cm/30sec |
| Howard mold count |
50% max |
| pH |
3.9-4.5 |
| Gardner A/B |
2.0min |
| Lycopene |
50mg/100g min |
| Total acidity |
10% max |
| Foreign material |
shall be free from pits, stems, skins, dirt and other foreign material |
| Heavy metal |
Sn <200mg/kg
Pb <1.0mg/kg
Cu <5.0mg/kg
As <0.5mg/kg |
| Flavor and taste |
Products shall have the flavor and taste peculiar to it, and have no abnormal taste or odor |
| Microorganism |
in comply with commercial sterilization |
| Food additives |
not to be detected |
| Remnants of Prohibited agricultural chemicals |
not to be detected |
| Packing |
Packed in 200 liter aseptic bag in steel drum, about 235 kg net weight per steel drum, 80drums/20’FCL
Packed in 1000 liter aseptic bag in wooden bin, about 1300 kg net weight per wooden bin, 16 bins/20’FCL |
| Storage |
store in a clean, dry, well-ventilated area; prevent direct sunshine to the products. |
| Shelf life |
2 years from date of manufacture under appropriate |
| |
storage conditions |
| Remark |
Process flow: raw material-washing-sorting-crushing-preheating-pulping& refining-vacuum evaporating-sterilization-aseptic filling-storage
Fresh tomato GMO free
Production management: under ISO9002 and HACCP |
|
