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| Supplier: | Faithful Yield Industrial Limited |
|---|---|
| Price: | US $ 1300mt |
| Min Order: | 120'ft container |
| Quantity:: | |
| Trade Terms: | FOB,CFR,CIF |
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|
| Prod Model: | tomato sauce |
|---|---|
| Markets: | North America,South America,Eastern Europe,Africa,Mid East,Western Europe |
| Item: | Tomato Paste |
| Product Type: | Sauce |
| Primary Ingredient: | Tomato |
| Delivery: | 33 Days After The Order Confirmed |
| Type: | Tomato Sauce |
| Commodity | Tomato paste | ||
| Ingredient | 100% fresh, sound, riped tomatoes | ||
| Brix (solids) | 28-30% | 30-32 % | 36-38% |
|
Bostwick (At brix 12.5%) |
5-7 cm/30sec ( Hot break) 7-9CM/30 sec. ( Cold break ) |
5-7 cm/30sec ( Hot break) 7-9CM/30 sec. ( Cold break ) |
7-9CM/30sec. (Cold break) |
| Haward mold count | 50% max positive field | 60% max positive field | 70% max positive field |
| Ph | 4.0-4.2 | ||
| Color |
2.0 min.( HB) 2.1 min.( CB ) |
2.0 min.(HB) 2.1 min.( CB ) |
2.1 min. |
| Lycopene | 45 mg/100g min | ||
| Foreign material | Shall be free from pits, stems, skins, dirt and other foreign material | ||
|
Heavy meteral Sn Pb Cu As |
< 200mg/kg < 1.0mg/kg < 5.0mg/kg < 0.5mg/kg |
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| Flavor and taste | Products shall have the flavor and taste peculiar to it, and have no abnormal taste or odor. | ||
| Microorganism | In comply with commercial sterilization | ||
| Food additives | Not to be detected. | ||
|
Remnants of Prohibited agricultural chemicals |
Not to be detected. | ||
| Packing format |
1. In 1300 liter aseptic bag in wooden bin packing , 14bins/20fcl . 2. In 200Liter aseptic bag in iron drum packing , 80drums/20fcl . |
||
| Storage | Store in a clean, dry, well-ventilated area; prevent direct sunshine to the products. | ||
| Shelf life | 2 years from date of manufacture under appropriate storage conditions. | ||
| Note | ProducProduction method: raw material-washing-sorting- breaking-preheating-concentration sterilizationheat preservation-cooling-filling cooling labeler storage Fresh tomato: GMO free Production management: under ISO9002 and HACCP | ||
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