Tomato Paste& Puree

-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

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 =

Tomato Paste

Specification Of Our Tomato Paste Specification item value Place of Origin South Africa Eastern Cape Brand Name OEM-tomato paste Model Number Tomato Paste Price US $450 / Metric Ton Brix (%) 5 % Primary Ingredient Tomato Taste Sweet Tomato Paste Weight (kg) 0.07 kg Additives Non Packaging Can (Tinned), Sachet, 25 or 35kg Shelf Life 2 years Product Type Sauce Form Pasty Color Red Certification HACCP Type Ketchup Processing hot break Inner Packing Tin Can Process Hot Break Weight Per Package 70g Style Bright red

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