Back
|
|
|
WHOLE PEELED TOMATOES
|
DEFINITION
According to CEE rules “whole peeled tomatoes” are whole (entire not broken or rotten) tomatoes from which skin has been completely removed, obtained from well ripe tomatoes, having red sharp colour, from suitable varieties; final product to be free from skin, seeds and topped with natural or semi-concentrated tomato juice.
GENERAL FEATURES
• Perform typical red colour of mature and sound tomatoes
• Perform typical taste and smell of fresh tomatoes free from off flavours
• Be free from parasites and damages of any nature, free from stains of any nature, perform uniform red colour and no rotten parts.
• Drained weight not less than 60% of the net weight ( net weight = whole peeled tomatoes + topping juice, without the container).
• Containers not exceeding 400 gr. of net weight (tomatoes + juice) shall contain perfect-entire fruits for at least 70% of drained weight; for larger containers such value is 65%.
• Dry Residue net from added salt not less than 4%
• Skin remains: an average value shall be determined over at least 5 containers and shall not exceed 3 cm2 per each 100 gr. of drained product; in any case each container shall not exceed four times of the value calculated as per above.
• Topping juice: shall represent not more than 40% of the net weight and can be concentrated up to 7°Brix
• Howard mould count not exceeding 40% of positive fields
Superior quality features might be claimed by the producer and declared on the label when, in addition to the above characteristics, the following performances are met:
• Drained weight not less than 70% of the net weight ( net weight = whole peeled tomatoes + topping juice, without the container).
• Dry Residue net from added salt not less than 4.5%
• Skin remains: an average value shall be determined over at least 5 containers and shall not exceed 1.5 cm2 per each 100 gr. of drained product; in any case each container shall not exceed four times of the value calculated as per above.
• Topping juice: shall represent not more than 30% of the net weight and shall have a concentration degree of not less than 8°Brix.
• Howard mould count not exceeding 30% of positive fields
An additional rule is that topping whole peeled tomatoes with semi-concentrated tomato juice is allowed when the final dry residue, net from added salt, carried out on the shaked product will result to be not less than 6°Brix (for shaked product mean the whole content of a can i.e. whole tomatoes and juice, milled and homogenised).
Following ingredients can also be added:
• NaCl (salt) in a volume such that the percentage of chlorides in the finished product, as sodium chloride, should not exceed 20% of the dry residue.
• some leafs of basil
• citric acid to correct acidity
• calcium chloride
Whole peeled tomatoes
|
|
