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Apple |
Apple |
Pear |
Kiwi |
CHEMICAL AND PHYSICAL |
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| Brix º (Direct Refractometry) |
30/32º |
30/32º |
30/32º |
30/32º |
| Finish Screen |
0,5 mm - 0,6 mm |
0,5 mm - 0,6 mm |
0,3 mm - 0,8 mm |
0,4 mm |
| Consistency (Bostwick) |
Máx. 12 cm |
Máx. 12 cm |
Máx. 12 cm |
Máx. 20 cm |
| pH |
3,10 - 3,80 (Dil. 1:1) |
3,60 - 4,10 (Dil. 1:1) |
3,80 - 4,50 (Dil. 1:1) |
2,9 - 3,2 (Dil. 1:1) |
| Acidity |
0,80 - 1,30 % (Acido Málico) |
0,40 - 0,80 % (Acido Málico |
0,2 - 0,6 % (Acido Cítrico) |
2,50 - 3,10 % (Acido Cítrico) |
| Color Hunter L |
> 48 Hunter Lab |
> 48 Hunter Lab |
> 48 Hunter Lab |
> 40 Hunter Lab |
| HMC |
Máx. 12 % |
Máx. 12 % |
Máx. 12 % |
Máx. 12 % |
| Varieties |
Granny Smith |
Royal Gala |
Packham Triumph D'Anjou |
Hayward |
| MICROBIOLOGICAL REQUIREMENTS |
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| Total Plate Count |
Máx. 10 UFC/g (Método A.O.A.C.) |
| Yeast and Mold |
Máx. 10 UFC/g (Método A.O.A.C.) |
| Lactobacillus |
Negativo |
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| HARVEST SEASONS |
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March to May ......................... February to March.........................February to April..........................April to May |
| MAIN USES |
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Widely used In Nectars, Juice drink, Beverages, Baby Food, Jams, Baked goods, Cereals, Yohurt, Ice Cream, Candy and Smoothies |
| SHELF LIFE |
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Product shel life is 24 months from date of manufacture |
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