Categories
| Price: | US $ 1200/Ton |
|---|---|
| Trade Terms: | FOB,CFR,CIF |
| Min Order: | 1/Ton |
| Pay Type: | L/C,T/T |
| Prod Model: | tomato Sauce |
|---|---|
| Markets: | North America,Eastern Europe,Africa,Mid East,Western Europe |
| Product Type: | Sauce |
| Sauce: | Sweet and Sour |
| Primary Ingredient: | Tomato Sauce |
| Additives: | No |
| Manufacturing Process: | Cold Break |
| Delivery: | Within 20 Days After We Get The Contract and Prepa |
| Taste: | Delicious |
| Kind: | Fresh Vegetables |
| Form: | Paste |
| Package: | Drum |
| Type: | Sauce |
| Ingredient | Fresh, riped tomatoes, 2013 crop | |||
| Brix | 28-30% | 36-38% | 28-30% | |
| Manufacture Process | Cold Break | Cold Break | Hot Break | |
|
Bostwick (cm/30s at brix of 12.5%) |
7-10 | 7-10 | 5-7 | |
| A/B Value | 2.1 min | 2.1 min | 2.0min | |
|
Lycopene (mg/g) |
50 min | 50 min | 50 min | |
|
HMC ( Haward mold count ) |
50%max | 50%max | 50%max | |
|
Total Acid (counted as dry solids of citric acid) |
8 max | 8 max | 8max | |
| Color | Bright red | Bright red | Deep red | |
| PH Value | 4.2 ± 0.2 | |||
|
Heavy Metal (mg/kg) |
Sn | 200 max | ||
| Pb | 1.0 min | |||
| Cu | 5.0 min | |||
| As | 0.5 min | |||
| Commercial Sterilization | Comply with the commercial aseptic request | |||
| Storage | Store in a clean, dry, well-ventilated environment without direct sunlight | |||
| Shelf Life | 24 month from the date of manufacture under normal storage condition | |||
| Packing |
230kg/steel drum with aseptic bag inside, 4 drums/pallet, 80drums/20 " FCL (18.4mt) 80 drums/20 " FCL, 18.4 MT total weight |
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