Peach puree

Homogeneous concentrated, evenly rubbed mass without seeds, seeds, remnants of the skin and seed nests and stalks, spreading on a horizontal surface. The taste is sour-sweet, pleasant, characteristic of boiled puree made from this type of fruit, berry, fruit or a mixture thereof. The color is uniform throughout the mass, characteristic of peaches from which puree is made.

Package:
Metal drums with an open top and an internal aseptic bag 230 kg net weight.

Storage conditions:
18 months from the date of manufacture of puree, at a temperature not higher than + 25 degrees Celsius.
Puree is produced in accordance with GMP and HACCP and other European standards. Juice content complies with the AIJN code of practice. Concentrated peach puree is produced without the use of genetically modified products and is intended for use in the food industry for human nutrition.

According to physical and chemical indicators, apricot puree meets the standards specified below:
Mass fraction of soluble solids, %, not less than: 30-32
Mass fraction of titratable acids in terms of malic acid, %, max: 1.0 – 2.6
Mass fraction of ascorbic acid, %: 500-900 ppm (at 11 Brix)
Ph: 3.8 - 4.2
Viscosity (30 sec at t = 20C, at Brix 11): 130-180 mm
Mineral impurities: no
Vegetable admixtures: no
Foreign matter: no