Apricot Puree Concentrate
Product description…
| Inspection item | Standard | |
| Sensory characteristics | Color and luster | Product should be uniformly bright apricot(yellow-orange) color, free from discoloration |
| Impurity | Shall be free from pits, skins, dirt and other foreign material | |
| Appearance | The sauce body is fine and smooth, bostwick is moderate, no additives | |
| Physical & Chemical characteristics | Brix % | 30-32% |
| Bostwick(cm/30sec@12.5brix) | <22 | |
| Acidity(Citric Acid) | 1.0-2.5 | |
| Howard Mold Count % (positive field) | <50 | |
| pH | 3.2-4.2 | |
| Microbiological characteristics | Total Plate Count cfu/g | ≤100 |
| Coliforms MPN/g | ≤3 | |
| Molds cfu/g | ≤20 | |
| Yeast cfu/g | ≤20 | |
| Heavy Metal | As(Arsenic) mg/kg | <0.1 |
| Pb(Lead) mg/kg | <0.5 | |
| Cu(Copper) mg/kg | <5 | |
| Certifications | Haccp, ISO, Kosher | |
| Packaging | In 220 liter aseptic bags in steel drum with easy open lid, about 235kgs net weight per drum, palletized 4 drums per pallet fixed with metal bands. | |
| Storage Condition | Sweep, Dry, Well ventilated, avoid insolation | |
| Shelf Life | 24 months from the production date under appropriate storage conditions | |