tomato paste (Natural superior quality)

tomato paste ( Natural superior quality)OR - Optical residue(°Brix)Minimum28 %DR - Dry residue (after oven)28 - 30 %Acidity ratio as % of D.R.Lower than 9Acidity as citric acid monohydrate1.7 – 2.0 %Lactic acid at 5°BrixLower than 0.4 g/kgP H at 20°C4.0 -- 4.4Howard mould count< 50 % of positive fields (R.O. 8.5 at 25°C)Mineral insoluble impurities< 0.1 % of D.R.Bostwick forhot break4-7 cm (12.5°Brix, for 30 seconds at 25°C)Screen mesh into the finisher0.6 mm (pieces of skin, seeds, black points are absent)Salt (NaCl)No saltGardner colora /b > 2.1 (at 12.5 °Brix on BCR plate)Microbiological featuresStable after incubation at 32°C for 14 daysGuaranteed product life2 yearsTomatoconcentrate is produced from fresh, sound, ripe and well washed tomatoes. Smell is typical of tomatoes free from extraneous off flavours and smells without burned-up taste. Tomato paste is homogeneous, free from synaeresis phenomena (serum separation phenomena), free from clots and pieces of tomatoes.