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 apples from which puree is made Semi-finished apple puree complies with the requirements of the Technical Regulations for juice products from fruits and vegetables (Federal Law No. 178-FZ of October 27, 2008), SanPiN 2.3.2.1078-01, "Hygienic requirements for the safety and nutritional value of food products." TU 9168-301-04801346-09 "Mashed semi-finished products for industrial processing".
In the production of apple puree, the following were not used: nanomaterials and nanotechnologies, genetically modified organisms of plant origin. The puree is packed in aseptic bags of 200 kg and in a tin barrel with a sack-liner. The shelf life of the semi-finished product puree is 12 months at a temperature of 0 to 20C and a relative humidity of no more than 75%.
According to physical and chemical indicators, apple puree meets the standards specified below: Mass fraction of soluble solids, %, not less than: 10-12%, 30-32%, 36-38% Acidity (for citric acid): 0.80% Mineral impurities: no Vegetable admixtures: no pH: 3.2 +/- 0.2%