COMPOSITION PRINCIPAL INGREDIENTS

APRICOT 100%

CHEMICAL AND PHYSICAL CHARACTERISTICS 

Soluble solids (20?C)= 30 - 32

Total acidity = 2.4 – 3.0 g% Ac. Citric

PH a 20? C = 3,6 – 3.95

Color a 12 Bx  L 39 min.

                       a 12 max.

                       b 22 min.

Bostwick consistence - 12 Bx – 30 seg. –                  20 C?

                       7 a 12 cm

Molds  16% max. (Howard)

ORGANOLEPTIC CHARACTERISTICS 

Typical flavor, color, smell and appearance to the fruit.

PESTICIDES RESIDUES                    Non detectable

MICROBIOLOGY:    Total coliforms     =  absence

Total Plate Count =  < 100 UFC

yeast and molds   =  < 10 UFC

TECHNICAL TREATMENT :             Receipt, classification, grinding, obtaining of juice, concentration, sterilization and packed aseptic in drums.

PACKAGING                                          55 Gallons Bag in drum or Eurobins

SHELF LIFE                                           24 months  To temperature set

INSTRUCTIONS OF USE :                 Product of industrial use. To dilute for re-constituted juice, according to formulae, in agreement to the product of final consumption.

IN FORCE APPLICABLE LEGISLATION:         

Legislation :  CAA. Code MERCOSUR. CODEX. In force legislations in country of destination (destiny).

TYPE OF CONSUMPTION AND SPECIAL CONSUMERS :       

Product for indirect consumption.

Employee in the nourishing industry for the production(elaboration) of juices, jams, desserts, candies, sweets, ice creams, yogurt, baby(smock) foods.

SPECIAL CONTROLS DURING STORAGE AND MARKETING

Storage in clean and dry place

Max Temperature 30? C