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Tomato paste was traditionally made in parts of Sicily, southern Italy and Malta by spreading out a much-reduced tomato sauce on wooden boards :
A.canned tomato sauce,tinned tomato paste
B.double concentrate,triple concentrate
C.cold break,hot break
D.origin of China
E.100% without additives
Item | ||
Colour | Typical RED, without any evidence of oxidation. | |
Flavour | Characteristic, off-flavors free (fermented, cocked, bitter, or others) | |
Inspection item | value | |
| TYPE | HOT BREAK |
Brix | 28-30% | |
Acid % | 6-8 | |
PH | 4.2+/-0.2 | |
Bostwick consistency (20ºC/12.5ºBx) | 4-6cm/30sec | |
L | 23Min | |
Particle size | 0.5mm | |
Additives/preservatives | Absence | |
Foreign matter | Absence | |
Rest of stones | Absence | |
Lycopene | 50mg/100g Min | |
Color (A/B) | 2.1Min | |
H.M.C | 40 Max |
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