peach puree

PHYSICAL CHEMICALCHARACTERISTICS HemsValue Remark Brix30 - 32⁰c Acidity0.7 - 2.4% PH Value3.6 - 4.3 Viscosity9 - 14cmAt 12⁰c Brix for 30sec.at 20⁰c
Vitamin content300 - 600ppmat 10 Brix Particicle Diameter< 0.5mmMICROBIOLOGICALCHARACTERISTICS Aerobic total count(32⁰c)< 100cfu/g Yeast< 10 cfu/g Molds< 10 cfu/g Coli BacteriaN.D. Sterilize BacteriaN.D.

** Material : ripe, sound , undamaged , clear fresh peaches.

** Sensory spec : yellow color , free from skins and stones.