SPECIFICATIONS

 

                                                         Single Strength Acerola Puree

                                                                  Product of Brazil

 

 

 

 

Brix:                                   6.0 to 8.0    

 

Acidity:                              0.70 to 1.10 (gr/100 gr as citric acid)

 

Ratio(Brix/Acid)                5.4 to 14

 

Flavor:                              Fresh, no off-flavors

 

Total Plate Count:            Maximum 10,000 cfu/gr

 

Mold and Yeast:               Max 100/ml

 

Ascorbic Acid:                  900 to 1200 mg/100 gr

 

Pulp Content:                  40% to 60%

 

Packaging:                      175 kg net steel drum

 

Storage:                           Frozen