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Fruit Puree Concentrate/ single strength
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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 °Ž (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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