Apricot 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 apricots from which puree is made.

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: 5
Mass fraction of sorbic acid, %: 0.05
Mineral impurities: no
Vegetable impurities: no
Foreign matter: no