|
|
Products |
Main
specification. |
| Frozen strawberry puree single strength |
Seeds in or seedless, 6-8Bx, Acid 0.6-1.0, |
| Aseptic strawberry puree |
Seeds in or seedless, 6-8Bx or 16-18bx.
Acid min0.6%, Insoluble solids 30-40%. |
| Apricot puree
concentrate |
30-32Bx,
BOSTWICK ≤13-20 cm/30sec. at brix 12.5%
HOWARD MOLD COUNT ≤40% positive
field，Ph 3.2-4.2, Acidity 12-38 ‰ (g/kg) |
| Apple puree
concentrate |
30-32Bx,
Acidity as malic acid min0.4%, Ph 3.2-4.5. |
| Yellow peach
puree concentrate |
30-32Bx/24-26Bx,
Total acid 1.8-3.0%, Ph 3.2-4.0. |
Mango puree
concentrate
(China, India) |
Variety Totapuri
or Alphonso.
Brix 28-30, total acid 0.8-3.5%, Ph 3.2-4.8. |
| Tomato paste |
Brix 28-30, 30-32, 36-38. Color index Gardner at 12.50 Brix min 2.0.
HMC max40%. Hot break or cold break. |
|
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sunfruit-tony
