APRICOT PUREE CONCENTRATED DESCRIPTION
Apricot puree concentrate is obtained by concentrating apricot puree by physical methods which is prepared from fresh, sound and mature apricots using appropriate technics.
Apricot Puree Concentrated Types
- Kayısı
- Zerdali
- Malatya
- Hacıhaliloğlu
- Hasanbey
- Şekerpare
- Tokaloğlu
- Şam
ORGANOLEPTIC PROPERTIES
- Appearance & Colour
Homogeneous and free from stem, leaf, seed, skin etc. and other foreign materials. Traditional good yellow colour. - Taste & Odor
Natural and fresh apricot
PHYSICAL & CHEMICAL PROPERTIES
- Bx (Refractometric, 20 ° C)
21 (± 1)/ 31 (± 1) - Acidity (% w/w, Citric Acid)
3,5 max - Chemical Preservative Substance
Absent - Synthetic Colour Substance
Absent - Particle Size
Smaller than 0,4 mm
MICROBIOLOGICAL PROPERTIES
- Total Count
Not more than 10 cfu/ml max - Yeast
Not more than 10 cfu/ml max - Mould
Not more than 10 cfu/ml max - Heat Resistant Mould Spores
Negative/1 ml - Coliform Count
Negative/100 ml
PACKAGING
*Aseptically packed in conic drums
- Net Weight
220 (± 2) kgs - Gross Weight
231 (± 2) kgs
STORAGE CONDITIONS
Ambient conditions.
