Tomato Puree/Paste

Tomato - Being located in the heart of a Tomato belt provides us significant advantage of sourcing garden fresh quality product for preparation of tomato paste/puree.

Tomato Paste
Specifications

Physio-Chemical Specifification
Color Deep Tomato Red
Taste Typical to Tomato
Other Free From Foreign Matter
Total Soluble Solid (TSS) Minimum 28 °Brix at 20 °C
Acidity ( as citric acid) 1.40 to 2.8 % w/w
pH Value 3.8 - 4.4
Bostwick Consistency cm/30sec. @25°C 4 to 7
Colour Value a/b. Min 1.9
Preservative None


Microbiological Specifification
Total Plate Count (TPC) <10 cfu/gm
Yeast <10 cfu/gm
Mould <10 cfu/gm
E. Coli None
Coliform None
Salmonella None
HMC Max 50%


Packaging and Storage
Packing Aseptic bag with Polyliner kept inside painted widemouthed MS Drum. Net Weight 228 + 1 kg.
Shelf Life & Storage 12 months at ambient temperature. Store in cool condition and avoid direct sunlight. Ideal storage temperature 0-5 °C
Physio-Chemical Specifification
Color Golden Yellow
Taste Typical to Kesar Mango
Other Free from Foreign Matter
Total Soluble Solid (TSS) Minimum 16 Brix at 20° C
Acidity ( as citric acid) 0.4 – 0.6 % W/W
pH Value 3.5 to 4.3
Black Specks Count 5 per 100 gm maximum
Brown Specks Count 20 per 100 gm maximum
Viscosity Minimum 2000 cps at 25° C
Preservative None
Ascorbic Acid Natural
Pesticide residue As per Food and Drug Administration Guideline


Microbiological Specifification
Yeast Nil or maximum <10 cfu/gm
Mold Maximum <10 cfu/gm
Total Plate Count (TPC) Maximum <10 cfu/gm
E. Coli None
Coliform None
Salmonella None


Packaging and Storage
Packing MS Drum painted wide mouth with Aseptic Bag and poly liner. Net Weight 215 ± 1 Kg.
Shelf Life & Storage 18 months at normal ambient condition. Store in cool condition and avoid direct sunlight. Ideal storage temperature 4 – 8° C
Physio-Chemical Specifification
Color Golden Yellow
Taste Typical to Totapuri Mango
Other Free from Foreign Matter
Total Soluble Solid (TSS) Minimum 14 Brix at 20° C
Acidity ( as citric acid) 0.4 – 0.6 % W/W
pH Value 3.5 to 4.3
Black Specks Count 50 per 100 gm maximum
Brown Specks Count 200 per 100 gm maximum
Viscosity Minimum 2000 cps at 25° C
Preservative None
Ascorbic Acid Natural
Pesticide residue As per Food and Drug Administration Guideline


Microbiological Specifification
Yeast Nil or maximum <10 cfu/gm
Mold Maximum <10 cfu/gm
Total Plate Count (TPC) Maximum <10 cfu/gm
E. Coli None
Coliform None
Salmonella None


Packaging and Storage
Packing MS Drum painted wide mouth with Aseptic Bag and poly liner. Net Weight 215 ± 1 Kg.
Shelf Life & Storage 18 months at normal ambient condition. Store in cool condition and avoid direct sunlight. Ideal storage temperature 4 – 8° C