RASPBERRY CONCENTRATE
RASPBERRY CONCENTRATE
RASPBERRY CONCENTRATE 20 BRIX
RASPBERRY CONCENTRATE 20 BRIX
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PHYSICAL‐CHEMICALS
º Brix (uncorr) 64.5 - 66.0
Acidity (%w/w) ACA 12.0 - 17.0
pH ( pH units ) 3.5 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
RASPBERRY CONCENTRATE 20 BRIX
RASPBERRY CONCENTRATE 20 BRIX
RASPBERRY CONCENTRATE 20 BRIX
PHYSICAL‐CHEMICALS
º Brix (uncorr) 20.0 - 22.0
Acidity (%w/w) ACA 0.3 - 1.3
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
RASPBERRY PUREE CONCENTRATE
RASPBERRY CONCENTRATE 20 BRIX
RASPBERRY 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
RASPBERRY PUREE SPECIFICATIONS
RASPBERRY PUREE
PHYSICO-CHEMICAL
Brix (ºuncorr) 7,0 - 10,0
Acidity 1,3 - 3,5
pH (ph units) 2,5 - 3,9
Bostwick ≤ 20cm/30s
Size 0,5 - 0,6 mm
ORGANOLEPTICS
Taste Typical not cooked
Flavor Typical of fresh fruit
Color Typical
MICROBIOLOGICAL
Aerobic Microorganisms ≤ 500 CFU/g
Yeast and Moulds ≤ 100 CFU/g
Salmonella spp Absence/25 g
Escherichia Col ≤ 10 CFU/g
Listeria Absence/25 g