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PRODUCT NAME:
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Aseptic Cold Break tomato paste
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CONTAINERS:
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Aluminium pre-sterilized aseptic bags 200 litre volume
Bags to be contained into steel or plastic drums (typically conical drums)
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CONTAINERS FEATURES
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External appearance
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Free from rust and extraneous matter, splitting of product out of bags is not acceptable
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Internal appearance
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Cannot be structurally damaged, must be clean
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Cover
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Each drum shall be provided with plastic or steel cover securely sealed on the drum
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Coding & Information
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Each drum to bring a label easy to read and exact, containing drum serial number, type of product, date of production, net weight, gross weight.
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Weight of container
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Each drum shall weight between 230 and 260 kg according to product features
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Storage of full drums
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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
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Delivery / Shipment
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Full drums shall be placed on wooden pallet by 4 drums on each pallet and wrapped around with naylon film to protect from dust and foreign matter during transportation
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PRODUCT FEATURES
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OR -Optical residue
(°Brix) |
Minimum 36 |
+/- 5% |
DR -Dry residue
(after oven) |
36-38 |
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| Sugar ratio as % of D.R. |
Better than 42 |
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| Total sugars |
18 % - 23 % |
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| Acidity ratio as % of D.R. |
Lower than 9 |
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| Acidity as citric acid monohydrate |
2,2 – 2,4% |
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| Lactic acid at 5°Brix |
Lower than 0,3 g/kg |
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| Ph at 20°C |
4.1 - 4.4 |
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| Howard mould count |
< 60 % of positive fields (R.O. 7.5 at 25°C) |
Italy spec. only |
| Howard mould count |
< 40 % of positive fields (R.O. 8.5 at 25°C) |
UK and others |
| Howard mould count |
< 20 % of positive fields (R.O. 8.5 at 25°C) |
USA and CANADA |
| Mineral insoluble impurities |
< 0.1 % of D.R. |
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| Bostwick for cold break |
9 - 12 cm (12,5°Brix, for 30 seconds at 25°C) |
+/- 10% |
| Screen mesh into the finisher |
0.6 mm (pieces of skin, seeds, black points shall the absent) |
| Added salt (NaCl) |
No added salt permitted |
| GARDNER colour |
a/b > 2.0 (at 12,5 °Brix on BCR plate) L=23 |
| Black spots |
Max 15 black spots with diameter < 1 mm on 10 g of product. Black spots over 1.5 mm none. |
| Microbiological features |
Stable after incubation at 32°C for 14 days |
| Guaranteed product life |
2 years |
| GENERAL REQUIREMENTS |
| Citric acid addition is allowed only when product pH exceed 4.4, in such case however the label shall inform about this addition. |
Tomato paste shall be produced from fresh, sound, ripe and well washed tomatoes of suitable variety.
Smell shall be typical of tomatoes free from extraneous off flavours and smells. Burned-up taste is not permitted. Also tomato paste shall be homogeneous, free from synaeresis phenomena (serum separation phenomena), free from clots and pieces of tomatoes. |
