Double concentrated tomato paste DESCRIPTION The double concentrated tomato paste, in consideration of its concentration, is a product that lends itself to the preparation of sauces and / or seasonings needing a coloring and a pronounced flavor. It is also used for the preparation of vegetable soups to enhance the flavor and the color and for the preparation of cooking sauces in red meat helping to soften and flavor the meat themselves. Since the beginning of its activity we are devoted to particular attention to seed selection and machining processes in order to achieve a higher quality product. And it is for this reason that the double Tomato Paste has always recognized a great product that is within the range "high" of market. It is a natural product without the addition of acidity or preservatives. No GMO. The product maintains its organoleptic and physicochemical for at least 24 months when stored at room temperature in covered warehouses. Parameters U.M. range Brix 28% to 30% ph 4.1 4.4% Scrolling Bostwick cm 9 to 10 (product t. q.x 30 ") Total acidity 1.8% to 2.5 in citric acid Howard% <60 Reducing sugars 14 to 18% Sale total 1.5% (max 1% added) bacteriological Bacteria and yeasts: absent and / or inactive at ph <4.5. The analyzes have been verified by the National Institute of Canned Food (INCA), and are for production lot. The above values are average and therefore not to be understood referable to a single consignment of goods delivered. Nutritional x 100 g ; ENERGY 83.6 Kcal / Kj 350; PROTEIN animals absent; 4.8 g plant FATS animals absent; 0.4 g plant; Carbohydrates 16.1 g; 500 g tin (code AE18) 150 g tube (code AE01). After the operations of washing in running water and relative sorting, the tomatoes are blanched in steam at about 80 C and then passed through a sieve in order to separate the juice from the skins and seeds. The juice thus obtained is then concentrated under vacuum (at low temperatures) in order not to alter the fragrance and maintain the vitamins existing in tomato. Afterwards the product is packaged in final containers and pasteurized at a temperature of about 90 C and then cooled. Tin g 2500 (code AP26), tin g 1000 (code AP30) 500 g tin (code AP34), tube g150 (code AP19) Product derived from the concentration of tomato juice up to 28-30% of residue, with the addition of salt. Tomato, salt.
CHERRY TOMATOES 500 g tin (code AP75) Cherry tomatoes tomatoes obtained from selected of high quality. Cherry tomatoes, tomato juice, salt. Acidity: in accordance with good industrial technology. Citric acid: as required. The tomato, awarded and accepted by quality control service interior, after being washed following the inspection and sorting, canning with the addition of juice, the closing of boxes by crimping the lid, pasteurization, the cooling and drying of the boxes. The packaged product is stored and kept in covered warehouses, maintaining its organoleptic and chemicalphysical properties for at least 36 months. MICROBIOLOGICAL Total microbial CFU / g> 10,000 organoleptic Appearance: tomato juice with a good consistency. Color: Bright red, characteristic of cherry tomatoes healthy and harvested at the right stage of ripeness. Aroma and flavor: Characteristic of fresh tomato. Nutritional x 100 g ENERGY Kcal 17/Kj 74 PROTEIN animals absent 1.2 g plant FATS animals absent 0.2 g plant Carbohydrates 2.7 g DIETARY FIBER 0.8 g SODIUM traces
POMODORI PELATI Peeled tomatoes Organoleptic Appearance: Peeled tomatoes from fresh natural juice. Color: Bright red tomato characteristic of healthy and harvested at the right stage of ripeness. Aroma and flavor: Characteristic of fresh pomodro. Nutritional x 100 g ENERGY 100 Kcal 24/Kj PROTEIN animals absent 1.1 g plant FATS animals absent 0.3 g plant DIETARY FIBER 3.6 g Carbohydrates 09 g, Sodium trace. 500 g tin (code AP72) tin g 3000 (code AP70) Peeled tomatoes traditional type prepared from by tomatoes of Italian origin. Peeled tomatoes, tomato juice, citric acid (as necessary). The tomatoes delivered and approved by the quality control serviceinterior, after being washed, followed by sorting, trimming, separation of the skins, with the addition of the canning juice, the closure of the boxes by crimping the lid, sterilization, cooling and drying of the boxes. The packaged product is stored and kept in covered warehouses, maintaining its organoleptic and chemicalphysical properties for at least 36 months. MICROBIOLOGICAL Total microbial CFU / g <10,000
POLPA DI POMODORO CHOPPED TOMATOES The packaged product is touched and stored in covered warehouses maintaining its organoleptic and chemical, physical for at least 36 months in the case of tin cans and for 18 months in the case of bag in box. 10000 g bag in box (code AP45) tin g 5000 (code AP57) tin g 3000 (code AP60) 500 g tin (code AP62) Chopped tomatoes, cut into pieces rather regular shape, obtained from selected tomatoes. Tomatoes, tomato juice, salt. Acidity: in accordance with good industrial technology. Citric acid: as required. RAW MATERIALS Tomatoes, selected varieties (Island, Brigade F1, PSX 1296, Amur F1, etc..) High consistency and beautiful red color, whole, fresh, ripe and healthy. After the washing in running water and relative electronic sorting, the tomatoes are blanched in steam at about 100 C and subsequently, through an extrusion process in drums having holes of a diameter of about 9 mm, are transformed into tomato pulp. The product thus obtained is mixed with tomato juice, is then brought to a temperature of about 80 C and packaged. Then the containers undergo a sterilization process to a temperature of about 98 and then cooled in below. Optical residue 20 C%> 7 ph at 20 C% 4 4.5 Total acidity% <9.5 (% Ac. Citric acid monohydrate / RO) Reducing sugars%> 42 (% Sugar / RO) Chloride 0.1% Total 0.3 Color (Gardner value, a / b)% 1.9 2.1 Consistency at 20 C, 30 sec. 4 to 8 cm (Bostwick value) Molds (HMC)% <60 Pesticides and heavy metals within the limits of the law Physical Spare depigmented n./100 g <10 Rot and necrosis% Absent Skins residual cm2/100g <6.00 Piccioli wt% <0.05 Material non-vegetable% Absent Microbiological Total microbial CFU / g <10,000
PASSATA DI POMODORO TOMATO SAUCE tin g 5000 (code AP53) tin g 3000 (code AP66) 700 g bottle (code AP51) Tomato juice partially concentrated to a residue of about 8% Brix. It has no seeds or skins. Tomato, salt. RAW MATERIALS Tomatoes of the varieties (Island, Brigade F1, PSX 1296, Amur F1, etc..) High consistency and beautiful red color, whole, fresh, ripe and healthy. The packaged product maintains its organoleptic and chemical and physical properties for at least 36 months when stored at room temperature in covered warehouses. Organoleptic Appearance: Tomato juice, good texture. Color: Bright red, characteristic of tomato healthy and harvested at the right stage of ripeness. Aroma and flavor: Characteristic of fresh tomatoes. Parameters U.M. range Optical residue total%> 8 ph (product t.q.)% 4.2 4.4 Scrolling Bostwick cm <10 (product t.q.x 30 ") Total acidity citric% <0.7 Total reducing sugars%> 44 Total Chloride 0.6% to 0.8 (expressed as NaCl) Color Gardner a / b on t.q. %> 2 Count fungal hyphae% <60 HMC on t.q.