| Strawberry Puree obtained from mature
and sound fruit at the proper point of ripening. |
| Chemical Features |
|
| Brix |
6.0 min |
| PH |
3.1 – 3.7 |
| Acidity |
0.6 – 1.0% in citric acid |
| Extraneous vegetable and mineral
matter, insect and rodent contamination shall be absent |
| Organoleptical Features |
|
| Colour |
Red – violet |
| Flavour |
Strawberry flavour free of off flavours
or ordours |
| Taste |
Typical |
| Microbiological Features
|
|
| Total Plate count |
<100 ufc/g |
| Yeasts |
< 10 ufc/g |
| Moulds |
< 10 ufc/g |
| Packing |
Packed aseptically in drums or cartons
210/220kg |
| Storage |
Store at 4c, transport at room temperature.
|
