APRICOT PUREE DESCRIPTION
Apricot puree is prepared from fresh, sound and mature apricots which has been washed, sorted, stone got out, pre-heated and seperated from skin and coarse fibres by appropriate technics.
Apricot Puree Types
- Early red
- Cardinal
- June Gold
- Starking delicious
- Washington
- Red Globe
- Alyanak Hulu
- Monroe
ORGANOLEPTIC PROPERTIES
- Appearance & Colour
Homogeneous, sound and fresh apricot pulp colour and free from stem, leaf, seed, skin etc. and other foreign materials. - Taste & Odor
Natural and fresh apricot
CHEMICAL PROPERTIES
- 3.1 Bx (Refractometric, 20 ° C)
13,5 (± 1) - 3.2 Acidity (% w/w, Citric Acid)
1,2(± 0,45) - 3.3 Chemical Preservative Substance
Absent - 3.4 Synthetic Colour Substance
Absent - 3.5Particle 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
210 (± 2) kgs - Gross Weight
221 (± 2) kgs
STORAGE CONDITIONS
Ambient conditions.
