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.
Specifications
Physio-Chemical Specification
| 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 Specification
| 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 |