Peeled Tomatoes
PACKAGES
Tin g 500 (cod. AP72)
Tin g 3000 (cod. AP70)
DESCRIPTION
Traditional peeled tomatoes prepared with selected Italian tomatoes.
INGREDIENTS
Peeled tomatoes, tomato juice, citric acid (necessary quantity)
MANUFACTURING PROCESS
The tomatoes are conferred and accepted by the internal quality control service after having been washed in running water and selected to be burnt and peeled. Then, there comes the canning process with the addition of tomato juice. The tins are closed with the introduction of covers, sterilization, cooling and drying of the tins.
SHELFLIFE
The canned product is kept and stored in safe covered warehouses maintaining its organoleptic properties and physical - chemical characteristics for at least 36 months.
Bacteriological Specifications
Parameters U.M. Valore
Total microbic loading UFC/g < 10.000
Acid batters UFC/g Absent
Leaven / Mould UFC/g Absent
Enterobacters UFC/25 g Absent
Firm after incubation at 30° C for 14 days.
FINAL PRODUCT PARAMETERS
Organoleptic Specifications
Aspect: Fresh peeled tomatoes with natural tomato juice.
Colour: Bright red, a characteristic of sound tomatoes gathered at the right level of ripening.
Smell and taste: Characteristic of fresh natural tomato.
Medium nutritional data x 100 g
ENERGY Kcal 24/Kj 100
PROTEIN animal origin absent
vegetable origin g 1,1
FATS animal origin absent
vegetable origin g 0,3
CARBOHYDRATES g 3,6
FOODFIBRES g 09
SODIUM tracked
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Tin g 500 (cod. AP72)
Tin g 3000 (cod. AP70)
DESCRIPTION
Traditional peeled tomatoes prepared with selected Italian tomatoes.
INGREDIENTS
Peeled tomatoes, tomato juice, citric acid (necessary quantity)
MANUFACTURING PROCESS
The tomatoes are conferred and accepted by the internal quality control service after having been washed in running water and selected to be burnt and peeled. Then, there comes the canning process with the addition of tomato juice. The tins are closed with the introduction of covers, sterilization, cooling and drying of the tins.
SHELFLIFE
The canned product is kept and stored in safe covered warehouses maintaining its organoleptic properties and physical - chemical characteristics for at least 36 months.
Bacteriological Specifications
Parameters U.M. Valore
Total microbic loading UFC/g < 10.000
Acid batters UFC/g Absent
Leaven / Mould UFC/g Absent
Enterobacters UFC/25 g Absent
Firm after incubation at 30° C for 14 days.
FINAL PRODUCT PARAMETERS
Organoleptic Specifications
Aspect: Fresh peeled tomatoes with natural tomato juice.
Colour: Bright red, a characteristic of sound tomatoes gathered at the right level of ripening.
Smell and taste: Characteristic of fresh natural tomato.
Medium nutritional data x 100 g
ENERGY Kcal 24/Kj 100
PROTEIN animal origin absent
vegetable origin g 1,1
FATS animal origin absent
vegetable origin g 0,3
CARBOHYDRATES g 3,6
FOODFIBRES g 09
SODIUM tracked
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