Apricot Puree Concentrate 30/32 Brix.
COMPOSITION PRINCIPAL INGREDIENTS
APRICOT 100%
CHEMICAL AND PHYSICAL CHARACTERISTICS
Soluble solids (20°C)= 30 - 32
Total acidity = 2.4 – 3.0 g% Ac. Citric
PH a 20° C = 3,6 – 3.95
Color a 12 Bx L 39 min.
a 12 max.
b 22 min.
Bostwick consistence - 12 Bx – 30 seg. – 20°C
7 a 12 cm
Molds 16% max. (Howard)
ORGANOLEPTIC CHARACTERISTICS
Typical flavor, color, smell and appearance to the fruit.
PESTICIDES RESIDUES Non detectable
MICROBIOLOGY: Total coliforms = absence
Total Plate Count = < 100 UFC
yeast and molds = < 10 UFC
TECHNICAL TREATMENT : Receipt, classification, grinding, obtaining of juice, concentration, sterilization and packed aseptic in drums.
PACKAGING 55 Gallons Bag in drum or Eurobins
SHELF LIFE 24 months To temperature set
INSTRUCTIONS OF USE : Product of industrial use. To dilute for re-constituted juice, according to formulae, in agreement to the product of final consumption.
IN FORCE APPLICABLE LEGISLATION:
Legislation : CAA. Code MERCOSUR. CODEX. In force legislations in country of destination (destiny).
TYPE OF CONSUMPTION AND SPECIAL CONSUMERS :
Product for indirect consumption.
Employee in the nourishing industry for the production(elaboration) of juices, jams, desserts, candies, sweets, ice creams, yogurt, baby(smock) foods.
SPECIAL CONTROLS DURING STORAGE AND MARKETING
Storage in clean and dry place
Max Temperature 30° C
