PEACH CONCENTRATE SPECIFICATIONS

 PHYSICAL‐CHEMICALS

º Brix (uncorr)                    ≥ 9.0

Acidity (%w/w) ACA          0.8 - 1.90

pH ( pH units )               3.10 - 4.00

             Bostwick             ≤ 16 g ( 30 seg a 20 º C )

     Ascorbic Acid               300 ppm aprox.

ORGANOLEPTICS

Color                         Typical 

Taste           Typical not cooked

   Flavor         Typical of fresh fruit 

MICROBIOLOGICS

                                            Aseptic

Pathogens                             Absent

Yeats & Moulds (CFU/mL)     <10 CFU/g

Aerobic Microorganisms         < 10 CFU/g

PHYSICO-CHEMICAL

Brix (ºuncorr)                  8,0 ± 0,2

Acidity (ACA)                0,70 ± 0,3%

pH (pH units)                 3,70 ± 0,2

ORGANOLEPTIC

Taste                       Firm not hard dices

Flavor                     Typical of fresh fruit

Color                         Yellow to orange

MICROBIOLOGICAL

Total Aerobic Count           < 100 CFU/g

Yeast and Moulds              < 100 CFU/g

Pathogenic Bacteria               Absent 

Product is commercially sterile: absence of alternations after incubation 7 days / 37ºC according to norm AFNOT NF V 08-408

QUALITY TOLERANCE

Color defects                                      5% drained weight

Surface defects (including peel rest)     5% drained weight

Texture defects                                   5% drained weight

Sum Color, surface and texture defects 6% drained weight

Stone fragments > 3                           1 fragment in 10 kg

Foreign Matter                                      Absence

Slivers                                              15% drained weight