Tomato Paste Cold Break
Complying with the Egyptian Standards No. (132 - 2005) Physical Characteristics: |
|
|
|
|
|
|
|
Color: |
Red |
Texture: |
Smooth Texture & Homogenized |
Flavor & Taste: |
The small natural flavor of tomato & free from burned, cooked, off flavor taste. |
Appearance: |
Tomato Paste processed without pips, seeds & peel, which is not usually incorporated in the juice. |
|
|
|
|
|
Chemical Characteristics: |
|
|
|
|
|
Brix: |
36/38 as sucrose |
PH: |
≤ 4.5 at 12.5 Brix |
Acidity (%): |
≤ 3.0% as citric acid |
Color: |
2.0 Summer Season |
1.9 Winter Season |
Bostwick: |
7 - 11cm 30 seconds at 12.5 Brix, 20°C |
Black Specks: |
0/2/5 |
> 1.0mm Large |
0.5 - 1.0mm Medium |
< 0.5mm Small |
|
|
|
|
|
|
|
Hard Mould count max. 50% positive fields at 8% Brix
Microbiology Characteristics: |
| |
|
|
|
|
Aerobic Plate Count: |
50 cfu/gm |
Yeast: |
0 cfu/gm |
Mould: |
0 cfu/gm |
Anaerobic Bacteria: |
0 cfu/gm |
|
|
