Our excellent quality tomato puree is produced from greenhouse new, handpicked tomatoes which are assessed, washed, deliberately squashed and pulped. The puree is further precisely warmed to the ideal consistency. The juice is passed through 0.7 mm sieve and concentrated by evaporation of water from juice. The preparing of tomato puree is completed with most extreme consideration to hold the normal flavor and taste the prepared tomato puree is wealthy nutrient. The tomato rich eating regimen gives high supplements to the body and keeps the skin firm. Prepared tomato puree gives a dim red shading and tart flavor to different sustenance like soups, stews, sauces, curries, chutneys, pizza sauce and pickles.
COMPOSITION | |
---|---|
Parameter Group | Range Value |
PHYSICAL & CHEMICAL | |
Brix (% TSS) at 20° C | 09 – 11 Brix |
% Acidity (as Citric acid) | Min 0.9 |
pH | < 4.5 |
Brix Acid ratio | 12.8 |
Consistency (Bostwick) | < 4 – 10 cm/30 sec at 20° C |
ORGANOLEPTIC PARAMETERS | |
Colour | Bright Red |
Taste | Wholesome and Characteristics of Tomato Puree |
Flavor | Wholesome and Characteristics of Tomato Puree |
MICROBIOLOGICAL PARAMETERS | |
Total Plate Count CFU/gm | <50 |
Yeast & Mould CFU/ gm | <50 |
Mould CFU/gm | <10 |
E.Coli CFU/ gm | Absent |
Coliform CFU / gm | Absent |
PACKAGING | Product is packed in 850 gm OTS cans, 55kg & 200 kg Food Grade Carboys, 1KG Pouches |
SHELF LIFE | 18 Months from the date of manufacturing at ambient temperature. |
STORAGE CONDITION | Storage at ambient temperature. Drum should not be exposed to direct sunlight for prolonged period of time |
Application | Tomato Puree is used as alternative of raw tomato in cooking. It is also used in the manufacturing of tomato juice, ketchup, sauces, soups, curries, chutneys, pickles etc. |
Your order has been successfully processed! Please direct any questions you have to the store owner. Thanks for shopping
continue browsing