Organic Pear Puree

Brix Min 11.0
Acidity 0.15 - 0.60 (as monohydrate citric acid / 100 ml
pH 3.60 - 4.60
I. Fomol Min 3.0
Bostwick 12 Max (30'' at 20ºC)
Aspect Fine cream homogeneous and free from foreign matter
Colour Typical of the variety
Flavour and odor Typical of fresh fruit, free of

fermentation or strange note.

Ascorbic acid 300 ppm
The fruit has not genetically modified, nor does contain sugar or alcohol.
Mold and aerobic mesophylls Aseptic <10 TPC/g
Patulin <25 µg/kg

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