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Tomato paste 36/38% warm break
Merko Gida
Specifications
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Range of values |
Methodology |
| Brix |
36 / 38° brix |
Abbe refractometer, temperature
corrected Index |
| Acidity as hydrated (Citric)
|
<12 |
Titration |
| pH |
4.3 - 4.5 |
pH meter, temperature adjusted |
| Taste |
Natural tomato |
Organoleptic |
| Colour |
2.1 - 2.35 |
Hunter Lab colorimeter |
| Howard Mould Count |
0 - 70 |
AOAC method |
| Lycopene |
45 - 75 mg |
Spectrophotometer |
| Bostwick (cms) |
6 - 9 |
CSC Bostwick meter at 20°
C, 12.5 brix for 30 seconds |
| Blotter (mm) |
n.a. |
Measured 30 minutes; 12.5 brix |
| Screen (mm) |
0.6 0.8 |
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Microbiological limits
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Range of values |
Methodology |
| Total plate count |
<10 / ml |
PCA, 30° C, 3 - 5 days |
| Mould and yeasts |
<10 / ml |
OGYEA, 25° C, 3 - 5 days |
| Coliform |
absent |
VRBA, 37° C, 2 days |
| Lactic acid bacteria |
absent |
MRS, 30° C, 3 - 5 days |
| Acetic acid bacteria |
absent |
ACM, 30° C, 3 - 8 days |
Packaging
| Primary packaging: |
Aseptic foil food grade
bag. (for drums 200-220 Kg, for BIN 900-1500 Kg) |
| Secondary packaging: |
Mild steel drum or steel
BIN |
| Pallet: |
110 x 110 cm, clean, free
from damage, foreign material and preservatives |
| Label: |
One per case |
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