Tomato Paste (Cold Break & Hot Break)
Brix - 28-30% Technics - Cold break Ingredients - 100% fresh tomatoes Lycopene - 50mg/100g Min Viscosity - 6-11cm/30sec Colour A/B - 2.1 Min L value - 22.5 min PH - 4.0-4.4 Total acid - 9% HMC - 40% Sugar ratio - >42 dry residue Shelf life - 24 months from production date
-Primary Ingredient: Tomato -Taste: Natural -Weight (kg): 245 kg -Additives: Non -Shelf Life: 24 Months -Product Type: Sauce -Type: JAM -Form: Pasty -Color:Red -Ingredient: 100% Purity Tomato Paste -Raw Material: Fresh Ripe Tomatoes -Processing Type: Cold Break Hot Break -Brix: 28-30%,30-32%.36-38%
We are a global supplier of the New Crop Tomato Paste with your OEM Brand or SGI Brand.
Tomato paste (28-30 brix) HB Acidity - 1.98 PH - 4.29 Consistency (12 brix) @ 20 deg c = 5.0 Color value - 2.12
Product Name: TOMATO PASTE Type: Food Additives Origin: China AUCO No.: 466 Packing: 236kg drum Items Standard DESCRIPTION TOMATO PASTE 28-30%HB INGREDIENTS 100% FRESH RIPE TOMATO BRIX 28.80% LYCOPENE 62.04MG/100G A/B VALUE 2.09 PH 4.39 HOWARD MOULD COUNT 24% BOSTWICK (AT BRIX 12.5%) 3.9CM/30SEC PROCESSING MATHOD HOT BREAK FOREIGN MATERIAL FREE FROM PITS, STEMS, SKIN, DIRT OR OTHER MATERIAL SN
Tomato Paste Type: Food Additives Origin: China AUCO No.: 466 Packing: 236kg drum
Canned tomato paste 1. Fresh materials, good quality and competitive price 2. Season:all the years 3. canned tomato paste 4..Main market:Europe and America,the Middle East,Africa,Korea,Southeast Asia 5. Professional Manufacturer We also can supply below canned foods: canned mushrooms,canned sweet corn,canned bamboo shoots,canned water chestnuts, canned straw mushrooms, canned green peas,canned lychees, canned peaches, canned pear, canned fruit cocktail, canned pineapple, canned mackerels, canned sardines, and so on.
No. Description of test 1. Brix 25.5 2. Salt 1.5 3. PH 4-4.03 4. Color brix: 12.5 - a/b Minimum: 2 5. Viscosity bostwick brix: 12.5- a/b 6-6.5 6. Organoleptic properties Negative 7. Black particle, seed and skin Negative 8. Aerobic mesophilic bacteria (per 1 gr) Negative 9. Aerobic thermophilic bacteria(per 1 gr) Negative 10. Mold & yeast(per 1 gr). Negative 11. Howard No =
