VENTE Annonce
N°273054:
fabricant Recherche de client jus concentré sirop Fruit juice
apple juice concentrate
quality standards
ºbrix 70.0 + 0.5
acidity according to customer demand
color (at 11.2 bx, 440 nm) min 40
haze (at 11.2 bx, 625 nm) min 90
patulin (ppb) max 50
fumaric (ppm) max 5
pectin negative
starch negative
flavor fresh and free from signs of over heating, fermanted or any other off taste
packing:
product are packed in 200 l steel drums with double ploybags
storage
apple juice concentrate must be stored cold conditions
sour cherry juice concentrate
quality standards
ºbrix 65.0 + 0.5
acidity(w/w) 4.5 7.2 (total titratable acidity as citric acid)
color (at 11.2 bx) clear, red with no brownish notes
pectin negative
flavor fresh and free from signs of over heating, fermanted or any other off taste
packing:
product are packed in 200 l steel drums with double ploybags / aseptic bags
storage :
sour cherry juice concentrate must be stored cold conditions
pear juice concentrate
quality standards
ºbrix 70.0 + 1
acidity(w/w) 0.7 1.0 (total titratable acidity as citric acid)
color (at 11.2 bx) natural, typical of pear and free from browning
pectin negative
flavor fresh and free from signs of over heating, fermanted or any other off taste
packing :
product are packed in 200 l steel drums with double ploybags
storage :
pear juice concentrate must be stored cold conditions
peach juice concentrate
quality standards
ºbrix 65.0 + 1
acidity(w/w) 3.25 6.50 (total titratable acidity as citric acid)
color (440 nmat 11.2 bx) 45 85
haze (at 11.2 bx 625 nm) min 90
pectin negative
flavor fresh and free from signs of over heating, fermanted or any other off taste
packing :
product are packed in 200 l steel drums with double ploybags
storage :
peach juice concentrate must be stored deep frozen
grape juice concentrate
quality standards
ºbrix 65.0 + 1
color (at 11.2 bx) natural, typical of grape and free from browning
pectin negative
flavor fresh and free from signs of over heating, fermanted or any other off taste
packing :
product are packed in 200 l steel drums with double ploybags
storage:
grape juice concentrate must be stored deep frozen
orange juice concentrate
quality standards
ºbrix min 60.0
acidity(w/w) 4.0 8.0 (total titratable acidity as citric acid)
suspended pulp (%) at 11.2 bx according to customer demand
pectinesterase activity must be shown to be stable
flavor fresh and free from signs of over heating, fermanted or any other off taste
packing:
product are packed in 200 l steel drums with double ploybags / aseptic bags
storage :
orange juice concentrate must be stored deep frozen / cold conditions for aseptic filling
lemon juice concentrate
quality standards
ºbrix (uncorrected at 20ºc)
ºbrix (corrected at 20ºc)
acidity(% acid citric anhydrous)
acidity(gpl)
pulp content (% v/v)
recoverable oil (% max)
immhof cone test (ml)
microbiology test (ufc/ml)
mesophilic aerobes (orange serum a)
yeast mould (ufc/ml)
the brix can be adapted to 30 or 45 brix depending on individual requirements
packing :
product are packed in 200 l steel drums with double ploybags / aseptic bags
storage :
lemon juice concentrate must be stored deep frozen / cold conditions for aseptic filling
