Tomato Puree Paste, Color : Red, Packaging Type : 228 Kg

Description

Aseptic Tomato Paste is extracted from ripe Tomatoes. The process involves selection of

ripe red tomatoes, washing, final inspection, crushing & preheating (Hot Break 85 – 90

Deg C) pulping, & finishing, concentration and passing through foreign matter control

such as magnetic trap, Strainer, Metal detector devices, thermal processing in PLC

Aseptic Sterilization and packed in Aseptic bags in MS drums with polyliner inside. The

product is manufactured under stringent hygiene conditions throughout the process line

and continuous monitoring by QA to comply with quality and Food safety standards

Origin India

Finish products

Ingredients

100% Tomatoes

Not from GMO

No exogenous foreign bodies of any kind. It does not contain any ingredients added during

processing which could be considered as allergen {According to CODEX STA1- 1985- (Rev1-

1991)}

Parameter Specifications

1 Organoleptic Characteristics

1.1 Color Red (a/b (D65) – Min: 1.80)

1.2 Flavor Typical of ripe Tomato without any off flavor

1.3 Taste Characteristics of ripe Tomato fruit

1.4 Appearance Homogenous & free of any foreign matter

2 Physical and Chemical Characteristics

2.1 Brix at 200C Minimum 28

2.2 Acidity (% as CA) 1.50 – 3.00 %

2.3 pH Max 4.40

2.4 Consistency 20 ± 20C 3.0 - 7.0 cm/30 sec

2.5 Brown specks NMT 10 per 10 g

2.6 Black specks NMT 05 per 10 g

3 Microbiological Characteristics

3.1 Standard Plate Count (cfu/g) <10

3.2 Yeast & Mould Count (cfu/g) <10

3.3 Total Coliform (cfu/g) Absent

3.4 E. Coli (cfu/g) Absent

3.5 Salmonella (/25 g) Absent

3.6 Listeria monocytogenes (/25 g) Absent

Chemical preservatives and Additives: Product is manufacture from Tomato and does not contain

any added preservatives, colors, flavors or other adulterants

Pesticide Residue: Product conform to the WHO recommendation and EC directives regarding

pesticide residues

Packaging: Available in 228 kg.

Labelling: Every pack is labelled in accordance with current international legislations

Others: GMP, HACCP, Food Safety and other quality management systems are applied throughout

manufacturing and storage. Products are subjected to metal detection/online magnet prior to

packing

Storage: Product should be stored at ambient temperature and not below 4 deg C. Avoid exposure

to higher temperature and sunlight.

Best Before: Twenty four months from the date of manufacture when stored unopened at

recommended storage condition