Each drum is marked with the production date and time, Best before date, nett mass, product description, TDS and acidity. No GMO applied within growing fruits.
Appearance / characteristics: The product has a taste that is typical of pears. Sound fully ripe fruit are carefully sorted and foreign materials are removed, the fruit is then crushed, heated and put through a 0.6mm pulper/finisher. The puree is then concentrated to the required TDS and then sterilized, cooled and filled into aseptic bags.
Product Specification: Test: specification limits pH: maximum 4.2 TDS: 31 ± 1°B Total Acidity: 0.3- 1.0% max as citric acid Viscosity – Bostwick: 13 – 18 cm/30 seconds @ 20°C, if diluted to 11°B. Colour: when diluted to 11°B on Hunter Scale Lh >50 Ascorbic acid (11.2°B): 200-350 ppm Microbiological: commercially sterile
Product packaging information: Packaging: Aseptic Bag in Steel Drum Pack configuration: 1 x 235kg Nett mass: 235kg Shelf-life: 24 months
Product nutritional information: Analysis: result (average results when manufactured) per100g Energy: 84kcal/ 353kJ Protein: 0.7g Carbohydrate: 19.1 Of which sugars: 19.1 Fat: 0.1 Saturated fatty acids: 0.04 Fibre: 1.3 Sodium: not detected
Store under cool, dry, ambient conditions (approximately 25 °C).
In the production of pear puree, the following were not used: nanomaterials and nanotechnologies, genetically modified organisms of plant origin. Puree is packaged in aseptic bags, which are enclosed in plastic barrels of 230-240 kg.
The shelf life of the semi-finished product puree is 24 months at a temperature of -10 to 20C and a relative humidity of no more than 75%.