Apricot Puree Concentrated
Apricot puree
concentrated
PRODUCT DESCRIPTION
APRICOT puree concentrated is made from APRICOT fruit, which are heat treated and filter-finished. The Product is sterilized under aseptic
conditions and aseptically filled into multilayer foil laminate aseptic bags
which are packed into steel drums. The product is physically, chemically
and microbiologically sound, and manufactured to comply with current
good manufacturing practices and under strict sanitary conditions to
assure good product definitions.
ORGANOLEPTIC / SENSORY
| Color | Yellowish Orange |
| Appearance | Homogenous uniformly free flowing |
| Flavor / Taste | Typical ripe Apricot |
PHYSICAL /CHEMICAL CHARACTERISTICS
| Brix (°) | 30 - 32 |
| pH | 2.6 - 4.0 |
| Acidity (%)“as anhyd. Citric Acid” | 2.5 - 5.0 |
| B/A Ratio | 6 - 12 |
| Bostwick (cm/30 sec) | 9 - 14 ( 15 Brix /20°C) |
MICROBIOLOGY CHARACTERISTICS
| Total Plate Count | ≤ 10 CFU/ml |
| Yeast & Mold Count | ≤ 10 CFU/ml |
| Anaerobic Bacteria | ≤ 10 CFU/ml |
| Coliform | Not detected |
| TAB | ≤ 10 CFU/ 10 ml |
| ADDITIVES | Free | ||||||
| PRESERVATIVES | Free | ||||||
| STANDARD HEAVY METALS RESIDUES | In accordance with EU legislations | ||||||
| PESTICIDES RESIDUES | In accordance with EU legislations | ||||||
| STORAGE CONDITION | Ambient Temperature (at 25°C or below) Drum should not be exposed to direct sunlight | ||||||
| SHELF LIFE | 18 Months | ||||||
| PRODUCTION SEASON | SEPTEBER-NOVEMBER | ||||||
| PACKAGING | Dual Layer Aseptic Bag in Food Grade Steel Conical Drum
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