Strawberry Puree PHYSICO‐CHEMICAL º Brix (uncorr) % 16,5 - 19,5 Acidity (%w/v) ACA 0,8 - 1,2 pH 3.8 Max ORGANOLEPTICS Color Typical Taste Typical not cooked Flavour Typical of fresh fruit MICROBIOLOGICS Total count (CFU/mL) < 1 Yeats (CFU/mL) < 1 Moulds (CFU/mL) < 1 Strawberry Puree Concentrate PHYSICO‐CHEMICAL º Brix (uncorr) % 30,0 - 33,0 Acidity (%w/v) ACA 1.0 - 2.0 pH 4.0 Max ORGANOLEPTICS Color Typical Taste Typical not cooked Flavour Typical of fresh fruit MICROBIOLOGICS Total count (CFU/mL) < 1 Yeats (CFU/mL) < 1 Moulds (CFU/mL) < 1 Strawberry Puree Single PHYSICO‐CHEMICAL º Brix (uncorr) % 7 - 9 Acidity (%w/v) ACA 0.55 ‐ 1.15 pH 4.0 Max Pulp 20 - 50% Bostwick (20º C) ≤ 20 cm/30s ORGANOLEPTICS Color Typical Taste Typical not cooked Flavour Typical of fresh fruit MICROBIOLOGICS Total count (CFU/mL) < 1 Yeats (CFU/mL) < 1 Moulds (CFU/mL) < 1 FRUIT CONCENTRATES FRUIT PUREES & FILLING VEGETABLE PUREE Other Products Pomegranate Healty Food Posted by admin View all posts by admin
