Carrot Puree PHYSICO‐CHEMICAL º Brix (uncorr) 41.0 - 43.0 Acidity (%w/v) ACA 0.3 ‐ 0.7 pH 4.5 Max ORGANOLEPTICS Color Typical Taste Typical not cooked Flavour Typical of fresh vegetable MICROBIOLOGICS Total count (CFU/mL) < 1 Yeats & Moulds (CFU/mL) < 1 FRUIT CONCENTRATES FRUIT PUREES & FILLING VEGETABLE PUREE Other Products Pomegranate Healty Food Posted by maserfruits View all posts by maserfruits
