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12
Jul
2016

Spinach Puree

Spinach Puree

PHYSICO‐CHEMICAL
º Brix (uncorr) 2.0 Min
Acidity (%w/v) ACA 0.03 ‐ 0.1
pH 5.5 ‐ 6.5
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavour Typical of fresh vegetable
MICROBIOLOGICS
Total count (CFU/mL) < 1
Yeats & Moulds (CFU/mL) < 1
Salmonella Absent in 25g
Listeria monocitogenes Absent in 25g
Total Coliforms (CFU/ml) < 1
E. Coli (CFU/mL) < 1
Posted by admin in Vegetable Puree, 0 comments
12
Jul
2016

Green Asparagus Puree

Green Asparagus Puree

PHYSICO‐CHEMICAL
º Brix (uncorr) 4.0 ‐ 8.0
Acidity (%w/v) ACA 0.05 ‐ 0.20
pH 5.5 ‐ 6.5
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavour Typical of fresh vegetable
MICROBIOLOGICS
Total count (CFU/mL) < 1
Yeats & Moulds (CFU/mL) < 1
Salmonella Absent in 25g
Listeria monocitogenes Absent in 25g
Total Coliforms (CFU/ml) < 1
E. Coli (CFU/mL) < 1
Posted by admin in Vegetable Puree, 0 comments
12
Jul
2016

Cherimoya Puree

Cherimoya Puree

PHYSICO‐CHEMICAL
º Brix (uncorr) 18.0 ‐ 25.0
Acidity (%w/v) ACA 0.1 ‐ 0.4
Vitamin C (mg/100g) 800 ‐ 1200
pH 3.5 ‐ 4.2
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavour Typical of fresh vegetable
MICROBIOLOGICS
Total count (CFU/mL) < 1
Yeats & Moulds (CFU/mL) < 1
Salmonella Absent in 25g
Listeria monocitogenes Absent in 25g
Total Coliforms (CFU/ml) < 1
E. Coli (CFU/mL) < 1
Posted by admin in Vegetable Puree, 0 comments
12
Jul
2016

Marrow Puree

Marrow Puree

PHYSICO‐CHEMICAL
º Brix (uncorr) 3.2 Min
Acidity (%w/v) ACA 0.05 ‐ 0.1
pH 6.0 ‐ 7.0
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavour Typical of fresh vegetable
MICROBIOLOGICS
Total count (CFU/mL) < 1
Yeats & Moulds (CFU/mL) < 1
Salmonella Absent in 25g
Listeria monocitogenes Absent in 25g
Total Coliforms (CFU/ml) < 1
E. Coli (CFU/mL) < 1
Posted by admin in Vegetable Puree, 0 comments