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    OrganicApplePuree30 32 Brix PDF

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    Daniela
    This document provides the technical specifications for organic apple puree with a Brix level between 30-32. It outlines the physical, chemical, microbiological and organoleptic requirements for the product including specifications for pH, acidity, color, defects, and shelf life. The puree is produced from washed, pulped and concentrated organic apples and packaged aseptically in bags and drums.

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    OrganicApplePuree30 32 Brix PDF

    Uploaded by

    Daniela
    57 views2 pages
    This document provides the technical specifications for organic apple puree with a Brix level between 30-32. It outlines the physical, chemical, microbiological and organoleptic requirements for the product including specifications for pH, acidity, color, defects, and shelf life. The puree is produced from washed, pulped and concentrated organic apples and packaged aseptically in bags and drums.

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    OrganicApplePuree30_32_Brix.pdf

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    This document provides the technical specifications for organic apple puree with a Brix level between 30-32. It outlines the physical, chemical, microbiological and organoleptic requirements for the product including specifications for pH, acidity, color, defects, and shelf life. The puree is produced from washed, pulped and concentrated organic apples and packaged aseptically in bags and drums.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    57 views2 pages

    OrganicApplePuree30 32 Brix PDF

    Uploaded by

    Daniela
    This document provides the technical specifications for organic apple puree with a Brix level between 30-32. It outlines the physical, chemical, microbiological and organoleptic requirements for the product including specifications for pH, acidity, color, defects, and shelf life. The puree is produced from washed, pulped and concentrated organic apples and packaged aseptically in bags and drums.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    CONTROLLED VERSION N °: 03

    ASSURANCE
    QUALITY

    TECHNICAL SPECIFICATION DATE EMISSION : 07/2009


    CODE: ETPC 001/4 ORGANIC APPLE PUREE
    30/32 °BRIX PAGE : 1 of 2

    Product : Organic Apple Puree 30/32 °Brix

    Description : Homogeneous and uniform product obtained by washing, pulping,


    finishing and concentrating fresh, mature and sound organic apple.
    All raw materials and the process involved in the preparation of this
    product are in accordance with good manufacturing practices and
    under strict sanitary conditions.

    PHYSICAL - CHEMICAL CHARACTERISTICS:

    Screen : 0.020” (0.5mm), 0.024” (0.6 mm).

    °Brix : 30 - 32 (Direct Refractometry).

    Bostwick : Max.12 cm (Bostwick 15 ºBrix, 20ºC, 30 sec.).

    H.M.C. : < 16 % (Howard Mould Count).

    pH : 3.30 – 3.90 (Reading Direct Potenciometric).

    Acidity : 0.40 – 0.90 % (Malic acid. Direct).

    Color L : > 47 (Method Hunter Lab, dilution at 8.5°Brix)

    ORGANOLEPTIC REQUIREMENTS:

    Colour : White Creamy to yellow (variety dependence).

    Flavor : Characteristic to fresh, sound and mature apple.

    Aroma : Characteristic to fresh, sound and mature apple.


    CONTROLLED VERSION N °: 03

    ASSURANCE
    QUALITY

    TECHNICAL SPECIFICATION DATE EMISSION : 07/2009


    CODE: ETPC 001/4 ORGANIC APPLE PUREE
    30/32 °BRIX PAGE : 2 of 2

    DEFECTS:

    Foreign materials : Absence.

    MICROBIOLOGICAL REQUIREMENTS:

    Total plate count : < 10 cfu/g


    Yeast and mold : < 10 cfu/g
    Lactobacillus : < 10 cfu/g

    SHELF LIFE:

    2 years from production date.

    OTHERS

    Additive : Ascorbic acid (costumer requirement).


    Packaging : 55 gallons Aseptic bag
    Protective Packaging : 55 gallons polyethylene bag
    Packing : 58 gallons metallic drum

    NAME SIGNS DATE DATES REASON OF CHANGE:


    The following changes were made:
    PREPARATION July 2009 - Upgrade Specification according to
    Eric Alcántara
    production year 2009
    R&D Head
    - Change encoding EPTC.

    APPROVAL Christian Rubio July 2009 Dates: July 2009


    Technical Manager

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