Fenco S.p.A.

ABOUT US
- Company profile
- References
  - Europe
    - Austria
    - Czech.R.
    - France
    - Germany
    - Greece
    - Italy
    - Poland
    - Portugal
    - Serbia
    - Spain
    - Turkey
  - Asia
    - China
    - India
    - Jordan
    - Russia
    - Kazakhstan
    - Korea
    - Uzbekistan
  - North America
  - South America
    - Equador
    - Chile
  - Africa
  - Oceania
    - New Zeland
    - Australia
- Contact us
CONTACTS
DOWNLOAD
- Documents Request
- Customer Login
LINKS
CERTIFICATION
NEWS
EVENTS

WE MANUFACTURE AND INSTALL:

TOMATO PROCESSING LINES

Equipment for Tomato Paste production

Machinery for Whole Peeled Tomatoes production

Equipment for Diced/Pulp production

Machinery for Passata/Tomato Sauces production

Equipment for Ketchup production

Ketchup processing

Ketchup definition

Ketchup standards

Machinery for Drinkable tomato juice production

FRUIT PROCESSING LINES

VEGETABLE PROCESSING LINES

COOLING AND FREEZING EQUIPMENT

PASTEURIZING & DRYING EQUIPMENT

Ketchup standards

Back

STANDARDS of QUALITY for KETCHUP & some typical RECIPES

PRODUCT NAME:	Tomato Ketchup
CONTAINERS:	Glass bottles typically from 250 to 370 ml Plastic bottles (polyester) from 150 to 400 ml Aluminium mono-dose small bags from 10 to 25 gr Aluminium bulk storage bags from 5 to 20 kg Thermoformed cups typically from 10 to 25 gr
CONTAINERS FEATURES
External appearance	Free from dirty and extraneous matter, splitting of product out of the container is not acceptable
Internal appearance	Cannot be structurally damaged, must be clean
Cover	Twist off caps are normally used for ketchup bottles either glass or plastic;
Coding & Information	Each container to bring a label easy to read and exact, containing serial number, name of the product, date of production, net weight, gross weight, ingredients, health/nutritional information.
Weight of container	According to buyer specifications
Storage	They shall be stored in dry environment, protected from sand and dust; should also not to be exposed to extreme temperature either hot or cold and to direct light.
Delivery / Shipment	Full bottles might be packed into cardboard boxes or on trays wrapped around with nylon film; aluminium bags shall be housed into appropriate cardboard boxes.
PRODUCT FEATURES
OR -Optical residue (°Brix)	Better than 30	+/- 10%
Total acidity (%)	Max. 1.9
Ph at 20°C	3.8 - 4.0
Bostwick density	5 - 7 cm (Cenco system)
Total acidity	Not exceeding 9.5% based on O.R. net from added salt	+/- 10%
Chlorides	1.8 – 2.2	+/- 10%
Howard Moulds count	Max 60% of positive fields	Cans (if provided with internal coating)
Guaranteed product life	6 – 8 months	Mono layer polyester bottles
	16 – 18 months	Multi layer polyester bottles, aluminium bags, thermoformed cups.
	Up to 3 years	Glass bottles

RECIPE (1) Italian hot
Tomato semi-concentrate H.B. at 21°Brix	57.75% by weight
Glucose syrup at 75°Brix	25.00%
Wine vinegar at 6° acidity	11.00%
Refined food grade salt	2.00%
Sugar	2.00%
Modified corn starch 14	2.00%
Aroma ketchup I.F.F. 15035774	0.25%
Powder hot pepper	0.01%

RECIPE (2) Italian sweet
Tomato paste H.B. at 30°Brix	30.00% by weight
Isoglucose syrup at 75°Brix	11.00%
Wine vinegar at 6° acidity	11.00%
Refined food grade salt	2.20%
Sugar	10.00%
Modified corn starch 14	1.80%
Aroma ketchup HR 91976	0.20%
Demineralised water	33.80%

RECIPE (3) Germany and Northern Europe sweet
Tomato paste H.B. at 30°Brix	25.00% by weight
Isoglucose syrup at 75°Brix	10.00%
Acetic acid approx. 40° (not allowed in Italy)	0.60%
Refined food grade salt	3.00%
Sugar	9.00%
Modified corn starch 14	2.20%
Aroma ketchup HR 90900	0.15%
Demineralised water	45.25%
Apple puree 10/12°Brix	5.00%
OR -Optical residue (°Brix) on final product	25

RECIPE (4) Germany and Northern Europe hot
Tomato paste H.B. at 30°Brix	35.00% by weight
Isoglucose syrup at 75°Brix	18.00%
Wine vinegar at 6° acidity	10.00%
Refined food grade salt	2.50%
Sugar	10.00%
Modified corn starch 14	1.60%
Aroma ketchup HR 92360	0.15%
Demineralised water	22.75%
OR -Optical residue (°Brix) on final product	32 / 34

RECIPE (5) Germany and Northern Europe low density
Tomato paste H.B. at 30°Brix	33.00% by weight
Isoglucose syrup at 75°Brix	23.00%
Wine vinegar at 6° acidity	11.00%
Refined food grade salt	2.00%
Sugar	---------
Modified corn starch 14	---------
Aroma ketchup HR 90900	0.20%
Demineralised water	30.80%
OR -Optical residue (°Brix) on final product	29 / 30

RECIPE (6) produce of Nederland
Tomato paste H.B. at 30°Brix	30.732% by weight
Aroma ketchup locally produced	0.154%
Acetic acid diluted at 10°	3.415%
Refined food grade salt	2.140%
Sugar	10.244%
Modified corn starch 14	2.276%
Aroma ketchup HR 90900	0.15%
Demineralised water	49.862%
Citric acid	0.146%
Pals gaard 5124	0.325%
Ascorbic acid	0.100%
Lactic acid	0.309%
Aspartame (sweetener)	0.015%
Gallic acid	0.276%
Lemon juice	0.010%
Pepper aroma	0.010%
Paprica essence	0.007%
Cayenne pepper	0.004%
Clove essence	0.001%
OR -Optical residue (°Brix) on final product	24 / 25