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Specification Document  

Product Name:     Canned Peeled Apricot Halves in Light Syrup  

Product Description:

With such condiments like sugar, the material apricot is canned and sterilized for people¡¯s direct use.  

                                                                                                                                                                                                                                                

Section One: Ingredients and Nutritional Information                                                                                                               

Ingredients List:

Ingredient Description

Percentage in Final Product

GM Status (GM or GM free)

Country of Origin

Apricot

56.00%

GM free

China

Sugar

                          9%  

GM free

China

            Water

            35%

GM free

China

 

 

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Physical and Chemical Specifications:  

 

Target Range

Method of Analysis

Brix:

                           14-17£¥

                          Refractometer

PH:

                          3.40-4.00

                               PH Meter

Net Weight:

 

                        Electronic Balance

Drained Weight:

 

                        Electronic Balance

Drained Weight on Net:

                              56%

                             Calculation

Head Space:

                            1 -2mm

                                  Rule

Vacuum:

                        0.015-0.025

                          Vacuum Gauge

Colour:

                   Yellow-golden yellow

                          Human Senses

Flavour and Odour:

             Natural apricot flavour & odour

                             Human Taste

Clarity:

                              Clear

                          Human Senses

Count of Pieces:

                              -------

                       Customer inspection

Microbiological Specifications:  

CIQ standard method of analysis: there is no sign of decay resulting from organisms after being opposed at 30 degree for ten days  

 

Target Range

Method of Analysis

Yeast and Mould:

Standard

 

Total Plate Count:

Standard

 

Total Coliform:

Standard

 

 Nutrition Information:  

Nutrient (per serve 100g )

Value

Units

Energy

58

kcal

Energy

235

kJ

Protein

1

g

Carbohydrates

14

g

Of which sugars

9.8

g

Fat

0

g

Of which saturated

0

g

Fibre

3.5

g

Sodium

3

mg

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 Storage£ºIn cool, dried area in room temperature  

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