TOMATO POWDER
DESCRIPTION
Product Powder
Raw Material Red, fresh, sound, ripe natural tomatoes (Lecopersicum esculentum) Transformation Concentration under vacuum of the fresh tomatoes
Elaboration Spray drying technology of the raw material
Aditives SIO2 as anticaking agent on custumer's request
Agents colorants None
Howard, Pestcides According to UE and FDA regulations

PHYSICO CHEMICAL ANALYSIS
Moiture 4% max., Vacuum oven
Viscosity COLD BREAK 6 11 cms. BW. 12% s.s.
HOT BREAK 5 7,5 cms. BW. 12% s.s.
Acidity 5,5 7
Sugars 45 50
Chlorides 1,8 % max
Colour Gardner 1,85 min., a/b 8,5% s.s.
Density 0,6 0,7 gr / cm3

ORGANOLEPTIC ANALYSIS
Reconstitution add 200 gr of product to 200 ml of water, boil 5 min
Solution Stable, tomato smell, without strange bitter taste
Reconstituted colour Strong red

GRANULOMETRY
Hot break 100% trough 0,85 mm
BACTERIOLOGYCAL ANALYSIS
Total plate count 10,000 / gr. Max.
Coliforms 0 / 10 grs. Max.
Mould & yeast 100 / gr. Max.
Salmonella Negative / 25 grs.
E. Coli 0 / 10 grs. Max.

APPLICATIONS
Sauces, soups,pizzas, snacks, ketchup

PACKING
Packing a) Carton box Inner polythene bag
b) Multiwall paper bag Inner polythene bag

Gross Net

Weights
a) Carton box 26,10 Kgs 25 Kgs
b) Multiwall paper bag 25,250 Kgs 25 Kgs

STORAGE
Temperature 20 °C Max
Relative moisture 70 % max.
Ambience Dry
Preservation 12 months minimum

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