TOMATO CONCENTRATE SPECIFICATIONS
TOMATO CONCENTRATE COLD BREAK
TOMATO CONCENTRATE COLD BREAK
TOMATO CONCENTRATE COLD BREAK
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PHYSICAL-CHEMICALS
Brix (ºuncorr) 28,0 - 30,0
Viscosity 5 - 11 cm
pH < 4,5
Black Specks 0/2/5
Colour >2,2
ScreenMax. 0,8 mm
ORGANOLEPTIC
Taste Typical not cooked
Flavour Typical of fresh fruit
Colour Typical
Texture Homogeneous
and free from
foreign matters
MICROBIOLOGICAL
Total Aerobic Count < 100 CFU/ml
Lactobacillus < 10 CFU/ml
Mould and Yeast < 10 CFU/ml
Enterobacter Absence
Howard < 50%
TOMATO CONCENTRATE HOT BREAK
TOMATO CONCENTRATE COLD BREAK
TOMATO CONCENTRATE COLD BREAK
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PHYSICAL-CHEMICALS
Brix (ºuncorr) 28,0 - 30,0
Viscosity 5 - 11 cm
pH < 4,5
Black Specks 0/2/5
Colour >2,2
ScreenMax. 0,8 mm
ORGANOLEPTIC
Taste Typical not cooked
Flavour Typical of fresh fruit
Colour Typical
Texture Homogeneous
and free from
foreign matters
MICROBIOLOGICAL
Total Aerobic Count < 100 CFU/ml
Lactobacillus < 10 CFU/ml
Mould and Yeast < 10 CFU/ml
Enterobacter Absence
Howard < 50%
CUCUMBER PUREE SPECIFICATIONS
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CUCUMBER PUREE
PHYSICAL-CHEMICALS
Brix (ºuncorr) 3,0 - 4,0
Acidity 0,1 - 0,3
pH 5,0 - 6,0
ORGANOLEPTIC
Taste Typical not cooked
Flavour Typical of fresh fruit
Colour Typical
MICROBIOLOGICAL
Total Count < 1000 CFU/ml
Yeast < 500 CFU/ml
Moulds < 100 CFU/ml
Salmonella Absent in 25 gr.
Listeria Monocytogenes Absent in 25 gr.
Total Coliforms < 1 CFU/mlE.
Coli < 1 CFU/ml
BROCCOLI PUREE SPECIFICATIONS
BROCCOLI PUREE
PHYSICAL-CHEMICALS
Brix (ºuncorr) 1.5 Min
Acidity 0.02 - 0.1
pH 5,5 - 6,5
ORGANOLEPTIC
Taste Typical not cooked
Flavour Typical of fresh fruit
Colour Typical
MICROBIOLOGICAL
Total Count < 1 CFU/ml
Yeast < 1 CFU/ml
Moulds < 1 CFU/ml
Salmonella Absent in 25 gr.
Listeria Monocytogenes Absent in 25 gr.
Total Coliforms < 1 CFU/mlE.
Coli < 1 CFU/ml
BEETROOT CONCENTRATE SPECIFICATIONS
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BEETROOT CONCENTRATE
PHYSICAL-CHEMICALS
Brix (ºuncorr) 63.5 - 65.5
Acidity 1.2 - 1.6
pH 4.0
ORGANOLEPTIC
Taste Typical not cooked
Flavour Typical of fresh fruit
Colour Typical
MICROBIOLOGICAL
Total Count < 1 CFU/ml
Yeast < 1 CFU/ml
Moulds < 1 CFU/ml
BEETROOT PUREE SPECIFICATIONS
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BEETROOT PUREE
PHYSICAL-CHEMICALS
Brix (ºuncorr) 10.2 Min
Acidity 0,1 - 0,5
pH 5.5 Max
Abscorbic Acid 500-1000
ORGANOLEPTIC
Taste Typical not cooked
Flavour Typical of fresh fruit
Colour Typical
MICROBIOLOGICAL
Total Count < 1 CFU/ml
Yeast < 1 CFU/ml
Moulds < 1 CFU/ml
Salmonella Absent in 25 gr.
Listeria Monocytogenes Absent in 25 gr.
Total Coliforms < 1 CFU/mlE.
Coli < 1 CFU/ml
BEETROOT NFC JUICE SPECIFICATIONS
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BEETROOT NFC JUICE
PHYSICAL-CHEMICALS
Brix (ºuncorr) 10.2 Min
Acidity 0,1 - 0,5
pH 5.5 Max
Abscorbic Acid 500-1000
ORGANOLEPTIC
Taste Typical not cooked
Flavour Typical of fresh fruit
Colour Typical
MICROBIOLOGICAL
Total Count < 1 CFU/ml
Yeast < 1 CFU/ml
Moulds < 1 CFU/ml
Salmonella Absent in 25 gr.
Listeria Monocytogenes Absent in 25 gr.
Total Coliforms < 1 CFU/mlE.
Coli < 1 CFU/ml
GREEN ASPARAGUS PUREE SPECIFICATIONS
GREEN ASPARAGUS PUREE
PHYSICAL-CHEMICALS
Brix (ºuncorr) 4.0 - 8.0
Acidity 0.05 - 0.2
pH 5,5 - 6,5
ORGANOLEPTIC
Taste Typical not cooked
Flavour Typical of fresh fruit
Colour Typical
MICROBIOLOGICAL
Total Count < 1 CFU/ml
Yeast < 1 CFU/ml
Moulds < 1 CFU/ml
Salmonella Absent in 25 gr.
Listeria Monocytogenes Absent in 25 gr.
Total Coliforms < 1 CFU/mlE.
Coli < 1 CFU/ml
SWEET POTATO PUREE SPECIFICATIONS
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SWEET POTATO PUREE
PHYSICAL-CHEMICALS
Brix (ºuncorr) 10.0 - 16.0
Acidity 0.05 - 0.2
pH 5,5 - 6,5
ORGANOLEPTIC
Taste Typical not cooked
Flavour Typical of fresh fruit
Colour Typical
MICROBIOLOGICAL
Total Count < 1 CFU/ml
Yeast < 1 CFU/ml
Moulds < 1 CFU/ml
Salmonella Absent in 25 gr.
Listeria Monocytogenes Absent in 25 gr.
Total Coliforms < 1 CFU/mlE.
Coli < 1 CFU/ml
CORN PUREE SPECIFICATIONS
CORN PUREE
PHYSICAL-CHEMICALS
Brix (ºuncorr) 14.0 - 18.0
Acidity 0.05 - 0.25
pH 6.0 - 7.0
ORGANOLEPTIC
Taste Typical not cooked
Flavour Typical of fresh fruit
Colour Typical
MICROBIOLOGICAL
Total Count < 1 CFU/ml
Yeast < 1 CFU/ml
Moulds < 1 CFU/ml
Salmonella Absent in 25 gr.
Listeria Monocytogenes Absent in 25 gr.
Total Coliforms < 1 CFU/mlE.
Coli < 1 CFU/ml
CARROT CONCENTRATE SPECIFICATIONS
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CARROT PUREE CONCENTRATE
PHYSICAL-CHEMICALS
Brix (ºuncorr) 41.0 - 43.0
Acidity 0.3 - 0.7
pH 4.5 Max
ORGANOLEPTIC
Taste Typical not cooked
Flavour Typical of fresh fruit
Colour Typical
MICROBIOLOGICAL
Total Count < 1 CFU/ml
Yeast < 1 CFU/ml
Moulds < 1 CFU/ml
CARROT PUREE SPECIFICATIONS
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CARROT PUREE
PHYSICAL-CHEMICALS
Brix (ºuncorr) 1.5 Min
Acidity 0.02 - 0.1
pH 5,5 - 6,5
Bostwick 3.0 - 7.0
ORGANOLEPTIC
Taste Typical not cooked
Flavour Typical of fresh fruit
Colour Typical
MICROBIOLOGICAL
Aerobic Mysyphylls < 10 TPC/g
Blue Mould and Yeasts < 10 TPC/g
Pathogens Absent
SPINACH PUREE SPECIFICATIONS
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SPINACH PUREE
PHYSICAL-CHEMICALS
Brix (ºuncorr) 5.5 Min
Acidity 0.1 - 0.45
pH 5,5 - 6,5
ORGANOLEPTIC
Taste Typical not cooked
Flavour Typical of fresh fruit
Colour Typical
MICROBIOLOGICAL
Total Count < 1 CFU/ml
Yeast < 1 CFU/ml
Moulds < 1 CFU/ml
CELERY PUREE SPECIFICATIONS
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CELERY PUREE
PHYSICAL-CHEMICALS
Brix (ºuncorr) 3.0 Min
Acidity 0.03 - 0.1
pH 4.5 - 5.5
ORGANOLEPTIC
Taste Typical not cooked
Flavour Typical of fresh fruit
Colour Typical
MICROBIOLOGICAL
Total Count < 1 CFU/ml
Yeast < 1 CFU/ml
Moulds < 1 CFU/ml
Salmonella Absent in 25 gr.
Listeria Monocytogenes Absent in 25 gr.
Total Coliforms < 1 CFU/mlE.
Coli < 1 CFU/ml
PUMPKIN PUREE SPECIFICATIONS
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PUMPKIN PUREE
PHYSICAL-CHEMICALS
Brix (ºuncorr) 5.5 Min
Acidity 0.1 - 0.45
pH 4,5 - 5,5
Bostwick 10 Max
(30" at 20 º C)
ORGANOLEPTIC
Taste Typical not cooked
Flavour Typical of fresh fruit
Colour Typical
MICROBIOLOGICAL
Aerobic Mysyphylls < 10 TPC/g
Blue Mould and Yeasts < 10 TPC/g
Pathogens Absent
DEFECTS
Black Spots <5/10 gr
Size 0.5 or 0.6 mm sieve
ZUCCHINI PUREE SPECIFICATIONS
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ZUCCHINI PUREE
PHYSICAL-CHEMICALS
Brix (ºuncorr) 4.00 - 4.50
Acidity 0.05 - 0.15
pH 5,0 - 5,5
Bostwick 10.0 - 13.0
Abscorbic Acid 300 ppm approx.
ORGANOLEPTIC
Taste Typical not cooked
Flavour Typical of fresh fruit
Colour Typical
MICROBIOLOGICAL
Aerobic Mysyphylls < 10 TPC/g
Blue Mould and Yeasts < 10 TPC/g
Pathogens Absent
AUBERGINE PUREE SPECIFICATIONS
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AUBERGINE PUREE
PHYSICAL-CHEMICALS
Brix (ºuncorr) 2.0 - 3.0
Acidity 0.15 - 0.35
pH 4.0 - 5.0
ORGANOLEPTIC
Taste Typical not cooked
Flavour Typical of fresh fruit
Colour Typical
MICROBIOLOGICAL
Total Count < 1 CFU/ml
Yeast < 1 CFU/ml
Moulds < 1 CFU/ml
Salmonella Absent in 25 gr.
Listeria Monocytogenes Absent in 25 gr.
Total Coliforms < 1 CFU/mlE.
Coli < 1 CFU/ml
ROMANESCO PUREE SPECIFICATIONS
ROMANESCO 43HPP
ROMANESCO 43HPP
ROMANESCO 43HPP
PHYSICAL-CHEMICALS
Brix (ºuncorr) 3.5 Min
Acidity 0.8 Max
pH 6.0 - 7.0
ORGANOLEPTIC
Taste Typical not cooked
Flavour Typical of fresh fruit
Colour Typical
MICROBIOLOGICAL
Total Count < 1000 CFU/ml
Yeast < 500 CFU/ml
Moulds < 100 CFU/ml
Salmonella Absent in 25 gr.
Listeria Monocytogenes Absent in 25 gr.
Total Coliforms < 1 CFU/ml
E Coli < 1 CFU/ml
ROMANESCO 51HPP
ROMANESCO 43HPP
ROMANESCO 43HPP
PHYSICAL-CHEMICALS
Brix (ºuncorr) 3.5 Min
Acidity 0.8 Max
pH 6.0 - 7.0
ORGANOLEPTIC
Taste Typical not cooked
Flavour Typical of fresh fruit
Colour Typical
MICROBIOLOGICAL
Total Count < 1000 CFU/ml
Yeast < 500 CFU/ml
Moulds < 100 CFU/ml
Salmonella Absent in 25 gr.
Listeria Monocytogenes Absent in 25 gr.
Total Coliforms < 1 CFU/ml
E Coli < 1 CFU/ml
ARTICHOKE PUREE SPECIFICATIONS
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ARTICHOKE PUREE ACIDIFIED
PHYSICAL-CHEMICALS
Brix (ºuncorr) 8.0 - 12.0
Acidity 0.3 - 0.7
pH 3.8 - 4.2
ORGANOLEPTIC
Taste Typical not cooked
Flavour Typical of fresh fruit
Colour Typical
MICROBIOLOGICAL
Total Count < 1 CFU/ml
Yeast < 1 CFU/ml
Moulds < 1 CFU/ml
Salmonella Absent in 25 gr.
Listeria Monocytogenes Absent in 25 gr.
Total Coliforms < 1 CFU/mlE.
Coli < 1 CFU/ml
KALE PUREE SPECIFICATIONS
KALE PUREE
PHYSICAL-CHEMICALS
Brix (ºuncorr) 1.5 - 5.0
Acidity 0.03 - 0.15
pH 6.0 - 7.0
ORGANOLEPTIC
Taste Typical not cooked
Flavor Typical of fresh fruit
Color Typical
MICROBIOLOGICAL
Total Count < 1000 CFU/ml
Yeast < 500 CFU/ml
Moulds < 100 CFU/ml
Salmonella Absent in 25 gr.
Listeria Monocytogenes Absent in 25 gr.
Total Coliforms < 1 CFU/ml
E Coli < 1 CFU/ml
GINGER PUREE SPECIFICATIONS
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GINGER PUREE HPP
PHYSICAL-CHEMICALS
Brix (ºuncorr) 3.0 - 5.5
Acidity 0.03 - 0.1
pH 6.5 Max
ORGANOLEPTIC
Taste Typical not cooked
Flavour Typical of fresh fruit
Colour Typical
MICROBIOLOGICAL
Aseptic
Total Count < 1000 CFU/ml
Yeast < 500 CFU/ml
Moulds < 100 CFU/ml