Brix 28 30 Hot Break Tomato Paste - Chinaprice: contact company for price
Bostwick (at 12.5%Brix) 5-7cm/30sec Howard mold count 50% max pH 3.9-4.5
Gardner A/B 2.0min Lycopene 50mg/100g min Total acidity 10% max Foreign
material Shall be free from pits, stems, skins, dirt and other foreign
material Heavy metal Sn <200mg/kg Pb <1.0mg/kg Cu <5.0mg/kg As
<0.5mg/kg Flavor and taste Products shall have the flavor and taste
peculiar to it, and have no abnormal taste or odor Microorganism in
comply with commercial sterilization Food additives not to be detected
Remnants of Prohibited agricultural chemicals not to be detected Packing
packed in 220 liter aseptic bag in steel drum, about 235kg net weight
per steel drum, 80drums/20’FCL Storage Store in a clean, dry, well-
ventilated area; prevent direct sunshine to the products. Shelf life 2
years from date of manufacture under appropriate storage conditions
Remark Process flow: raw material-washing-sorting-crushing-preheating-
pulping& refining-vacuum evaporating-sterilization-aseptic filling-
storage Fresh tomato GMO free Production management: under ISO9002 and
Brix 28 30 Hot Break Tomato Paste
Feel free to contact us with all your questions
- Phone: 8615827165080
- Address: No.986 Hejing Road, Jiading District,Shanghai 2018, SHANGHAI, China
- Website: http://www.sh-tomato.com
Published date: September 7, 2012 -
- Business Description: Succeeding to Shanghai Light Industry Group, Shanghai JUMP Machinery & Technology Co., Ltd. is committed to providing the food processers, suppliers and other customers around the world with leading technology, high quality product, individual solution and superior service. After nearly 15 years' innovation and self development, JUMP has been a leading supplier in China for complete plants of machinery and engineering for tomato and fruit paste processing, juice drink processing and etc. from A to Z. The design, fabrication and manufacture, installation, commissioning as well as the technical training and after sales are all handled by JUMP.
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