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    Technical Data Tomato Paste

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    lox agency
    This document provides technical data on a concentrated tomato paste product. The paste is made from selected ripened tomatoes grown in Minas Gerais, Brazil that are washed, crushed hot, scalded, strained and concentrated to produce a dense, homogeneous paste without additives or preservatives. Specifications include a Brix level between 30-32%, pH between 4.0-4.5, acidity below 2.7%, and passing microbiological tests. The paste is aseptically packaged in flexible bags ranging from 1.25 to 300 gallons and can be stored for 24 months at ambient temperature.

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    © All Rights Reserved
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    Technical Data Tomato Paste

    Uploaded by

    lox agency
    282 views2 pages
    This document provides technical data on a concentrated tomato paste product. The paste is made from selected ripened tomatoes grown in Minas Gerais, Brazil that are washed, crushed hot, scalded, strained and concentrated to produce a dense, homogeneous paste without additives or preservatives. Specifications include a Brix level between 30-32%, pH between 4.0-4.5, acidity below 2.7%, and passing microbiological tests. The paste is aseptically packaged in flexible bags ranging from 1.25 to 300 gallons and can be stored for 24 months at ambient temperature.

    Original Title

    BestPulp_TOMATOPASTE

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    This document provides technical data on a concentrated tomato paste product. The paste is made from selected ripened tomatoes grown in Minas Gerais, Brazil that are washed, crushed hot, scalded, strained and concentrated to produce a dense, homogeneous paste without additives or preservatives. Specifications include a Brix level between 30-32%, pH between 4.0-4.5, acidity below 2.7%, and passing microbiological tests. The paste is aseptically packaged in flexible bags ranging from 1.25 to 300 gallons and can be stored for 24 months at ambient temperature.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    282 views2 pages

    Technical Data Tomato Paste

    Uploaded by

    lox agency
    This document provides technical data on a concentrated tomato paste product. The paste is made from selected ripened tomatoes grown in Minas Gerais, Brazil that are washed, crushed hot, scalded, strained and concentrated to produce a dense, homogeneous paste without additives or preservatives. Specifications include a Brix level between 30-32%, pH between 4.0-4.5, acidity below 2.7%, and passing microbiological tests. The paste is aseptically packaged in flexible bags ranging from 1.25 to 300 gallons and can be stored for 24 months at ambient temperature.

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    TECHNICAL DATA

    TOMATO PASTE
    1- PRODUCT DESCRIPTION
    1.1- Identification : Concentrated Tomato Paste – Hot Break – 30/32ºBrix
    1.2- Manufacturer : Best Pulp Brasil Ltda
    1.3- Brand : Best Pulp

    2- PRODUCT INFORMATION
    Concentrated tomato product from clean, sound wholesome tomatoes. contains no additives.
    The tomatoes are all grown in the north of Minas Gerais State and are renowned Brazilian over for their
    quality. Our tomato paste is made from selected ripened tomatoes that have been washed, crushed hot,
    scalded, strained and concentrated naturally. The resulting tomato concentrate is cold filled and
    aseptically packed free from additives and preservatives.

    3- INGREDIENTS
    Ingredients: Tomato pulp from fresh tomatoes.

    4- SPECIFICATIONS

    4.1- Sensorial characteristics:


    Product present shining red color, characteristic aroma and flavor of the intent pulp of tomatoes with
    aspect of dense, homogeneous and consistent paste.

    4.2- Analitical specifications:


    Min. Max. Measurement unit.
    º Brix: 30,0 32,0 ºBrix
    pH value: 4,00 4,50 -
    Acidity: - 2,70 %
    Bostwick consistency (12,5ºbrix, at 20ºC): - 6,0 cm/30seg
    Color Hunter Lab (8,5ºbrix): 1,9 2,3 a/b

    4.3- Microscopical characteristics:


    Min. Max. Measurement unit.
    Howard Mould Count(HMC) positive fields percentile method - 40 %
    Texture (screen) - 0,04” Inch screen
    Yeasts: Absent -
    Eggs and larvae: Absent -

    4.4- Microbiological characteristics:


    Commercially sterile product, absence of pathogenic microorganisms capable to develop
    themselves in the product under normal conditions, since that adequately stored and carried and while
    keep it in the closed original packing.

    5- PRESENTATION

    5.1- Package:
    Flexible Aseptic Bags - commercially barren packing - presented in the packing size as:
    Elaborado por: Verificado por: Aprovado por:
    Joice Aline Aguiar Cruz Andrei Fabiano Comar Jefrson Bertoli
    Controle da qualidade Garantia da qualidade Diretor industrial
    TECHNICAL DATA
    TOMATO PASTE

    Packaging Net Weight (Kg.) Conditioned at


    Aseptic Bag 1.25 gal 6 kg Cartoon box with 2 bags.
    Aseptic Bag 2.5 gal. 10 kg Cartoon box with 2 bags.
    Aseptic Bag 5 gal. 20 kg Cartoon box with 1 bag.
    Aseptic Bag 55 gal. 235 kg Steel Drum with 1 bag.
    Aseptic Bag 300 gal. 1250 kg Wooden Box - Tote Bin with 1 bag.

    5.2- Label
    The Label settled in the packing contains: Manufacturer identification, date of manufacture and
    validity, serial and lot identifications, net weight, barcode with serial number.

    6- STORAGE INFORMATION
    The Product can be stored in ambient temperature, keeping its characteristics for 24 months, since that
    kept in hermetic closed the original packing. The storage must be in dry and clean local, it exempts of
    the action of solar rays.

    7- EXPEDITION
    The Product is sale by use a packing list system, automatic to guarantee accordance with the
    buyer specifications.

    8- TRANSPORT
    The transport can be carried through the ambient temperature, having to be the protecting
    Product of the direct action of solar rays and water. The vehicle must observe norms of hygiene,
    security and compatibility of loads for food transport.

    9- USE INFORMATION
    The Tomato Paste must be handled in clean, exempt place of contaminations and dirtiness, for
    good people trained and enabled in accordance with the Practical ones of Manufacture to Food
    Industries. The product must be submitted the industrial or cook processing, re-packing or thermal
    treatment adjusted in the maximum 1 hour after the opening of the original packing or to be cooled at
    temperature < 6ºc being able to remain in this condition for up to 10 days.

    10- REGISTERS AND CERTIFICATES


    Ministério da Agricultura do Brasil: AUP (autorização de uso em produtos) n.º 00462/2004
    Kosher Certificate (Kosher parve lamehadrin) BDK do Brasil. Certificate # 00150.

    Elaborado por: Verificado por: Aprovado por:


    Joice Aline Aguiar Cruz Andrei Fabiano Comar Jefrson Bertoli
    Controle da qualidade Garantia da qualidade Diretor industrial

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