Inspection item

Standard

Sensory

characteristics

Color and luster

Product should be uniformly bright apricot(yellow-orange) color, free from discoloration

Impurity

Shall be free from pits, skins, dirt and other foreign material

Appearance

The sauce body is fine and smooth, bostwick is moderate, no additives

Physical &

Chemical

characteristics

Brix %

30-32

Bostwick(cm/30sec@12.5brix)

<22

Acidity(Citric Acid)

1.0-2.5

Howard Mold Count % (positive field)

<50

pH

3.2-4.2

Microbiological characteristics

TPC  cfu/g

<100

Coliforms  MPN/g

<3

Molds  cfu/g

<20

Yeast  cfu/g

<20

Heavy Metal

As(Arsenic) mg/kg

<0.1

Pb(Lead) mg/kg

<0.2

Cu(Copper) mg/kg

<0.5

Certifications

Haccp, ISO, Kosher

Packaging

In 220 liter aseptic bags in steel drum with easy open lid, about 235kgs net weight per drum, palletized 4 drums per pallet fixed with metal bands.

Storage Condition

Sweep, Dry, Well ventilated, avoid insolation

Shelf Life

24 months from the production date under appropriate storage conditions