Apricot Puree
Single Strength

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

In accordance with EU legislations

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

MAY-JUNE

PACKAGING

Dual Layer Aseptic Bag in Food Grade Steel Conical Drum

 

           

Net Weight:

270

KG

 

           

Gross Weight:

285

KG

 

           

20 FT DRY FCL

80

Drums