| CHEMICAL-PHYSICAL: | VALUE | METHOD |
| Soluble Solids, Brix? | 70 - 71 | AOAC 932.12, 16th. Ed. |
| AAcidity (as Malic) | 1,0 - 2,0 % | AOAC 942.15B, 16th. Ed. |
| Turbidity | max. 5 NTU | Hach Ratio turbidimeter |
| Clarity (@ a 625 nm) | min. 90 % | Spectronic 20 Genesys |
| Color (@ a 440 nm) | 50 - 80 % | Spectronic 20 Genesys |
| Insoluble Solids | none | AOAC 922.10, 16th. Ed. |
| Pectin | negative | AOAC 22.053, 12th. Ed. |
| Starch | negative | AOAC 925.38, 15th. Ed. |
| Patulin | max. 50 ppb. | AOAC 974.18, 15th. Ed. |
| MICROBIOLOGY: | RESULTS | METHOD |
| Total Plate Count | less than 500 per gram | AOAC 966-23 |
| Yeasts and Molds | less than 500 per gram | AOAC |
| Heat Resistant Molds | negative | AOAC |
| Thermoduric Acidophilic Bacilli | negative | AOAC |
MAINLY WILLIAM'S - ANJOU'S - PACKAM'S
| Type: | Concentrate |
| Primary Ingredient: | Pear |
| Category: | Juice, Fruit Juice |