KAKI PUREE SPECIFICATIONS

 PHYSICAL‐CHEMICALS

º Brix (uncorr)            14.0 - 16.0

Acidity (%w/w) ACA      0.10 Min

pH (pH units)            5.5 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