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|
Vegetables puree concentrates |
Strawberry puree concentrate |
Raspberry puree concentrate |
Carrot puree concentrate |
Squash puree concentrate |
CHEMICAL AND PHYSICAL |
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| Brix º (Direct Refractometry) |
28/30º |
30/32º |
22/24º |
20/22º |
| Finish Screen |
0,5 mm |
0,5 mm |
0,6 mm |
0,6 mm |
| Consistency (Bostwick) |
4,0 - 12,0 cm |
hfhfhfhfh |
Máx. 4,0 cm |
Máx. 10 cm |
| pH |
3,40 - 3,70 (Dil. 1:1) |
2,60 - 3,20 (Dil. 1:1) |
5,00 - 6,00 (Dil. 1:1) |
5,00 - 6,00 (Dil. 1:1) |
| Acidity |
2,00 - 2,70 % (Acido Cítrico) |
4,80 - 5,50 % (Acido Cítrico) |
0,20 - 0,40 % (Acido Cítrico) |
0,2 - 0,5 % (Acido Cítrico) |
| Color Hunter L |
> 18 pts (Hunter Lab) |
............. |
> 35.0 pts. (Hunter Lab) |
> 40.0 pts. (Hunter Lab) |
| HMC |
frutas |
sdfsfsd |
Máx. 12 % |
sdfsdfs |
| Varieties |
Pajaro; Chandler; Selva Sweet Charlie; Tulda |
Heritage; Willamette; Meeker; Ruby |
|
Batternut |
| MICROBIOLOGICAL REQUIREMENTS |
|
| 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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April to May......................... April to May.........................May to June.............................May to July |
| 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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