CHERRY CONCENTRATE SPECIFICATIONS
CHERRY CONCENTRATE
CHERRY PUREE CONCENTRATE
CHERRY PUREE CONCENTRATE
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PHYSICAL‐CHEMICALS
º Brix (uncorr) 64.0 - 66.0
Acidity (%w/w) ACA 5.5 - 6.5
pH ( pH units ) 2.0 Max
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavor Typical of fresh fruit
MICROBIOLOGICS
Aseptic
Total count (CFU/mL) Not Detected
Yeats (CFU/mL) Not Detected
Moulds (CFU/mL) Not Detected
CHERRY PUREE CONCENTRATE
CHERRY PUREE CONCENTRATE
CHERRY PUREE CONCENTRATE
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PHYSICAL‐CHEMICALS
º Brix (uncorr) 31.0 33.0
Acidity (%w/w) ACA 5.5 - 7.0
pH ( pH units ) 4.0 Max
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavor Typical of fresh fruit
MICROBIOLOGICS
Aseptic
Total count (CFU/mL) <1
Yeats (CFU/mL) <1
Moulds (CFU/mL) <1
SOUR CHERRY CONCENTRATE
SOUR CHERRY PUREE CONCENTRATE
SOUR CHERRY PUREE CONCENTRATE
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PHYSICAL‐CHEMICALS
º Brix (uncorr) 64.0 - 66.0
Acidity (%w/w) ACA 5.5 - 6.5
pH ( pH units ) 4.0 Max
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavor Typical of fresh fruit
MICROBIOLOGICS
Aseptic ( Not detected )
Non Aseptic ( < )
Total count (CFU/mL) Not Detected <1
Yeats (CFU/mL) Not Detected <1
Moulds (CFU/mL) Not Detected <1
SOUR CHERRY PUREE CONCENTRATE
SOUR CHERRY PUREE CONCENTRATE
SOUR CHERRY PUREE CONCENTRATE
PHYSICAL‐CHEMICALS
º Brix (uncorr) 64.0 - 66.0
Acidity (%w/w) ACA 5.5 - 7.0
pH ( pH units ) 4.0 Max
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavor Typical of fresh fruit
MICROBIOLOGICS
Total count (CFU/mL) <1
Yeats (CFU/mL) <1
Moulds (CFU/mL) <1