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Pezziol Tomato Pulp 2.5kg

4.56

SKU 108830 Categories , , ,

DEFINITION
Tomato pulp, in pieces of rather regular shape, obtained from tomatoes selected.

INGREDIENTS
Tomatoes, tomato juice, salt.
Acidity regulator: according to good industrial technique.
Citric acid: just enough.

RAW MATERIALS
Tomatoes of selected varieties (Isola, Brigade F1, PSX 1296, Amur F1, etc.) with a high consistency and a beautiful red color, intact, fresh, ripe and healthy.

PROCESSING
After washing in abundant running water and relative electronic sorting, the tomatoes are steam-blanched at about 100 ° C and subsequently, through an extrusion process in drums with holes of about 9 mm in diameter, they are transformed into tomato pulp. .
The product thus obtained is mixed with tomato juice; it is then brought to a temperature of about 80 ° C and packaged.
Then the containers undergo a sterilization process at a temperature of about 98 ° C and then cooled afterwards.

STORAGE
The packaged product is stored and preserved in covered warehouses maintaining its organoleptic and chemical-physical characteristics for at least 36 months in the case of tinplate boxes and for 18 months in the case of bag in box.

PARAMETERS OF THE FINISHED PRODUCT
Organoleptics
Appearance: Pieces of tomato in natural juice, of good consistency.
Color: Bright red characteristic of a healthy tomato harvested at the right degree of ripeness.
Aroma and flavor: Characteristic of fresh tomatoes.
Chemical
Parameters UM Value
Optical residue 20 ° C%> 7
pH at 20 ° C% 4 ÷ 4.5
Total acidity% <9.5
(% citric acid monohydrate / RO)
Reducing sugars%> 42
(% sugars / RO)
Total chlorides% 0.1 ÷ 0.3
Color (Gardner value, a / b)% 1.9 ÷ 2.1
Consistency at 20 ° C, 30 sec. cm 4 ÷ 8
(Bostwick value)
Molds (HMC)% <60
Pesticides and heavy metals within the legal limits
Physical
Parameters UM Value
Unpigmented pieces n./100 g <10
Rots and necrosis% Absent
Residual skins cm2 / 100g <6, 00
Petioles by weight% <0.05
Non-vegetable material% Absent
Microbiological
Parameters UM Value
Total microbial load CFU / g <10,000
Lactic bacteria CFU / g Absent
Yeast / molds CFU / g Absent
Enterobacteria CFU / 25 g Absent
Stable after incubation at 30 ° C for 14 days.

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