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PRODUCT NAME:
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Aseptic Hot Break or Semi H.B. 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 210 and 240 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)
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Minimum 28
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+/- 5%
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DR -Dry residue
(after oven)
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28-30
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Sugar ratio as % of D.R.
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Better than 42
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Total sugars
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12,5 % - 17,5 %
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Acidity ratio as % of D.R.
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Lower than 9
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Acidity as citric acid monohydrate
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1,7 – 2,0%
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Lactic acid at 5°Brix
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Lower than 0,4 g/kg
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Ph at 20°C
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4.1 - 4.3
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Howard mould count
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< 60 % of positive fields (R.O. 7.5 at 25°C)
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Italy spec. only
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Howard mould count
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< 40 % of positive fields (R.O. 8.5 at 25°C)
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UK and others
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Howard mould count
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< 20 % of positive fields (R.O. 8.5 at 25°C)
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USA and CANADA
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Mineral insoluble impurities
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< 0.1 % of D.R.
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Bostwick for semi hot break
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7 - 10 cm (12,5°Brix, for 30 seconds at 25°C)
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+/- 10%
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Bostwick for hot break
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2 - 6 cm (12,5°Brix, for 30 seconds at 25°C)
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+/- 10%
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Screen mesh into the finisher
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0.6 mm (pieces of skin, seeds, black points shall the absent)
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Added salt (NaCl)
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No added salt permitted
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GARDNER colour
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a/b > 1.9 (at 12,5 °Brix on BCR plate) L=23
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For hot break
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a/b > 2.0 (at 12,5 °Brix on BCR plate) L=23
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For semi hot break
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Black spots
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Max 15 black spots with diameter < 1 mm on 10 g of product. Black spots over 1.5 mm none.
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Microbiological features
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Stable after incubation at 32°C for 14 days
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Guaranteed product life
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2 years
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GENERAL REQUIREMENTS
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Citric acid addition is allowed only when product pH exceed 4.4, in such case however the label shall inform about this addition.
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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.
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