COMMERCIAL TECHNICAL FILE
COMMERCIAL TECHNICAL FILE |
|
| PRODUCT | ORGANIC GUAVA PUREE |
| CULTURE INFORMATION | |
| Common name | Guava Puree |
| Variety | Pink Guava |
| Raw material availability | February -April -May-June-August-October |
1) Physical : Fruit cut in strips and pulped in a 304 stainless steel net, with 10 mm perforations. Refined in 304 stainless steel nets of 1.5, 0.8 and 0.5 mm.
2) Appearance: Pink color, free of strange agents.
3) Taste : Typical, strong smell and taste of best quality guava
4) Texture : Refined puree, lump free, puree consistency.
5) Chemical characteristics:
| Brix. | 8 - 10° |
| Acidity (Range) | 0.4 - 0.6 |
| PH (range) | 3.8 – 4. |
6) Microbiological characteristics:
| Viable mesophylic aerobia bacteria re-count | < 1000UFC/gr |
| Yeasts per gram | < 100UFC/gr. |
| Molds per gram | < 100 UFC/gr. |
| Lactobacilli per gram | < 100 UFC/gr. |
PRODUCTION PROCESS:
Selected and washed fruits, properly sanitized, pulped, refined pasteurized and packaged.
PACKAGES AND SHIPMENTS:
Metallic cylinders with zipper rings and 200 net kg of puree contained in a double plastic bag of 0.004 -0.006 inches of thickness.
STORAGE CONDITIONS : at - 18°C