Tomato Paste (H.b)

Our range of Tomato Paste (H.B) is prepared by concentration of the liquid obtained from mature Tomato, (Lycopesicum Sp.). The liquid is strained and prepared to exclude skins and other hard substances in the finished product according to quality standards.
Physical Characteristics
Color : Red
Texture : Smooth texture and homogenized
Flavor & Taste : Natural flavor of Tomato and free from burned, cooked or any off flavor taste
Appearance : Tomato Paste is processed without pips, seeds and peel
Chemical Characteristics
Brix : 36/38A As sucrose
pH : a 4.5 At 12.5A Brix
Acidity % : a 3.0% As citric acid
Color 2.0 Summer season
1.9 Winter season
Bostwick 7 - 11 cm. 30 sec. at 12.5 Brix & temperature 20A C.
Black Specks 0/2/5
> 1.0 mm Large
0.5 a 1.0 mm Medium
< 0.5 mm Small
Howard Mould Count 50% Maximum
Positive Fields 8% At Brix
Microbiology Characteristics
Aerobic Plate Count : 50 cfu/gm Maximum
Yeast : 0 cfu/gm
Mould : 0 cfu/gm
Anaerobic Bacteria 0 cfu/gm
Storage : In cool and dry place; store in ambient temperature (+25A C); Protect from moisture and direct sun light
Consume once the bag is opened or keep frozen
Free of preservative or artificial colors