Organic Pear Puree PHYSICO‐CHEMICAL 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) ORGANOLEPTICS 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. MICROBIOLOGICAL Mold and aerobic mesophylls Aseptic <10 TPC/g Patulin <25 µg/kg FRUIT CONCENTRATES FRUIT PUREES & FILLING VEGETABLE PUREE Other Products Pomegranate Healty Food Posted by admin View all posts by admin
