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12
Jul
2016

Broccoli Puree

Broccoli Puree

PHYSICO‐CHEMICAL
º Brix (uncorr) 1.5 Min
Acidity (%w/v) ACA 0.02 ‐ 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

Aubergine Puree

Aubergine Puree

PHYSICO‐CHEMICAL
º Brix (uncorr) 2.0 ‐ 3.0
Acidity (%w/v) ACA 0.15 ‐ 0.35
pH 4.0 ‐ 5.0
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
12
Jul
2016

Celery Puree

Celery Puree

PHYSICO‐CHEMICAL
º Brix (uncorr) 3.0 Min
Acidity (%w/v) ACA 0.03 ‐ 0.1
pH 4.5 ‐ 5.5
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
01
Jul
2016

NFC Strawberry Puree

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
Posted by admin in Fruit Purees, 0 comments