PHYSICO’CHEMICAL SPECIFICATIONS |
Approximate Average Values |
(Measured at 20°C) |
SINGLE STRENGTH |
Percentage total solids (°Brix) |
12.5 - 14.0 |
Relation Brix / Acidity |
11.8 - 18.5 |
PH (20°C) |
3.3 - 3.8 |
Acidity % (Citric Acid Anhidro) |
0.7 - 1.2 |
MICROBIOLOGIC SPECIFICATIONS |
Approximate
Average Values |
|
CONCENTRATE |
Aerobic Plate Count |
3000 UFC/g
Maximum |
Viable
Mold |
100 UFC/g
Maximum |
Yeast |
200 UFC/g
Maximum |
Coliform |
Negative |
ORGANOLEPHTIC SPECIFICATIONS |
Color |
Characteristic of the fruit |
Aroma |
Characteristic of the fruit |
Flavor |
Characteristic of the fruit |
PACKING |
Steel drums with ring
closure, lined with two polyethylene bag, each individually
colsed with security seal. Each drum with a label indicating
reference, (name of the product), No. Lot, date of production, expire date and net weight. |
|STORAGE AND SHELF LIFE |
Store at freezing temperature
(-18°C)
Shelf life: When stored
under the recommended conditions, this product will be best
used within 12 months of the date of manufacture. |
WEIGHT |
NET WEIGHT
200Kg
GROSS
WEIGHT APROX. 218Kg
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