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Plum Puree 30/32

Description: Homogeneous and uniform product obtained by washing, finishing and concentrating fresh, mature and sound Plum to 30/32 °Brix. All raw materials and the process involved in the preparation of this product are in accordance with good commercial practices and under strict sanitary conditions.

PHYSICAL  - CHEMICAL CHARACTERISTICS:

 

Screen: 0.024” (0,6 mm).

                                                                                                                 

°Brix: 30 - 32 (Direct Refractometry).

 

Bostwick: Max. 13 cm. (Bostwick 15? Brix, 20?C, 30 seg.).

 

H.M.C.: Max. 12 % (Howard Mould Count).

 

pH: 2.90 – 3.30 (Reading Direct Potenciometric). 

 

Acidity: 2.50 – 3.50 % (Malic acid).

 

Color L: > 22.0 Hunter Lab, dilution at 8,5°Brix.

 

ORGANOLEPTIC REQUIREMENTS:

Colour: Dark red violet.

Flavor: Characteristic to fresh, sound and mature plum variety.

Aroma: Characteristic to fresh, sound and mature plum variety.

DEFECTS: 

Foreign materials: Absence. 

MICROBIOLOGICAL REQUIREMENTS:  

 

Total plate count : Maximum 10 UFC/g

Yeast and mold: Maximum 10 UFC/g

Lactobacillus: Negative

SHELF LIFE:

2 years from production date.

OTHERS

Additive: Ascorbic acid

Packaging: 55 gallons Aseptic bag in metal drums