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VERIFIED
Aug-26-24
 
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 =<44
VERIFIED
Aug-26-24
 
Appearance Clean, Red Color
Brix 36-38
Bostwick(@12.5 brix) 5-7.5 Cm /30Sec
Color a/b value(@12.5 brix) a/b =2+05
pH 3.8-4.3
Taste Natural Taste Of Tomato
Lycopene Min 40mg/100gr
HMC =<36

Heavy metal:
Lead <0.04
Tin <100ppm

Microbiological Standard:
Yeast&Mold(each) Negative
Acidophilic Mesophilic Bacteria Negative
Acidophilic Termophilic Bacteria Negative
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