This document outlines the technical specifications for tomato paste with a Brix level between 28-30%. It specifies ingredients, physical and chemical requirements, microbiological standards, packaging details, labeling information, storage conditions, and a 24-month shelf life. The paste is produced from select Egyptian tomatoes through a cold break process without additives and meets various food safety standards. It is homogenized and aseptically filled into bags and drums, palletized, shrinkwrapped, and labeled according to the details provided.
This document outlines the technical specifications for tomato paste with a Brix level between 28-30%. It specifies ingredients, physical and chemical requirements, microbiological standards, packaging details, labeling information, storage conditions, and a 24-month shelf life. The paste is produced from select Egyptian tomatoes through a cold break process without additives and meets various food safety standards. It is homogenized and aseptically filled into bags and drums, palletized, shrinkwrapped, and labeled according to the details provided.
This document outlines the technical specifications for tomato paste with a Brix level between 28-30%. It specifies ingredients, physical and chemical requirements, microbiological standards, packaging details, labeling information, storage conditions, and a 24-month shelf life. The paste is produced from select Egyptian tomatoes through a cold break process without additives and meets various food safety standards. It is homogenized and aseptically filled into bags and drums, palletized, shrinkwrapped, and labeled according to the details provided.
This document outlines the technical specifications for tomato paste with a Brix level between 28-30%. It specifies ingredients, physical and chemical requirements, microbiological standards, packaging details, labeling information, storage conditions, and a 24-month shelf life. The paste is produced from select Egyptian tomatoes through a cold break process without additives and meets various food safety standards. It is homogenized and aseptically filled into bags and drums, palletized, shrinkwrapped, and labeled according to the details provided.
Page/of ــــــــــــــــــــــــــــــــــــــــــــــــــــــــ 1(3) TECHNICAL SPECIFICATION SHEET Specification No. Edition Effective date TOMATO PASTE COLD BREAK 28-30% Brix 600 (5) 20 21 Developed by Approved by Code nr Product Code Eng. AHMED FAWZY Eng. AHMED FAWZY HS 20029071 TPHB/AB220
GENERAL DESCRIPTION Tomato paste of 28-30% Brix produced by cold break processing.
1. INGREDIENTS The product is prepared by fresh specially mature red Egyptian tomatoes (Lycopersicum esculentum) selected to suit P&J specification. Additives None permitted
2. DETAILED TECHNICAL DATA
2a. PHYSICAL REQUIREMENTS Brix (Soluble solids) 28-30% Viscosity 6-11 cm for 30 seconds Bostwick at 12.5% Bx, at 20°C Colour Not less than 2 at 12.5% Bx, at 20°C BCR a/b Red tile Sieve Size 1.25 mm + 0.6 mm Good taste and flavour characteristic of processed tomato paste. Taste, aroma and flavour Free from any foreign flavours such as mould, tin etc. Free from off-odors and off-flavors
Texture Homogenous and even in texture
2b. CHEMICAL REQUIREMENTS
pH 12.5% Bx, at 20°C less than 4.5 Titratable acidity 12.5% Brix at 20º C not more than 1.75% as acetic acid at Potentiometric end point titration (pH 8.1) Lycopene 20-. 30 mg/ 100gm Heavy metals In conformity with FAO/WHO and Egyptian food standards. Pesticides In conformity with FAO/WHO and Egyptian food standards. Radiation None. ALLERGENS P&J for Juice and Paste Co. Page/of ــــــــــــــــــــــــــــــــــــــــــــــــــــــــ 2(3) TECHNICAL SPECIFICATION SHEET Specification No. Edition Effective date TOMATO PASTE COLD BREAK 28-30% Brix 600 (5) 20 21 Developed by Approved by Code nr Product Code Eng. AHMED FAWZY Eng. AHMED FAWZY HS 20029071 TPHB/AB220
Free from allergens.
GMO Free from GMO’s.
3. MICROBIOLOGICAL REQUIREMENTS Pathogenic micro-organisms None Micro-organisms which cause spoilage None Howard mould count Product mould filaments in not more than 30% of the positive fields according to the Howard method.
4. PACKAGING 4a. Primary i. Aseptic bags The product is aseptically filled in approximately 220 liter, metallised foil film bags (Scholle). The bags are examined concerning blown bags or any other type of damage. The product is then put into large polyethylene bags. ii. Drums The product is closed well and packed in about 235 kgs, clean steel drums, coated by food grade paint.All drums are cleaned before loading. 4b. Secondary i. Palletisation 4 drums placed per pallet and each shall be fastened with a synthetic tape. Pallets are clean, undamaged and of good construction. A fumigation certificate or declaration that the wooden pallets are fully in poplar wood valid for non EU producers, can be provided.. ii. Shrinkwrap The drums are covered additionally with a shrinkwrap foil (approx. 50 cm long) to protect them from soiling and displacement.
5. LABELLING Each drum shall have the following information: Name of company, address and trademark Name of product Statement “Made in Egypt” Date of production Durability ( shelf life) Net weight Gross weight Brix-value Color P&J for Juice and Paste Co. Page/of ــــــــــــــــــــــــــــــــــــــــــــــــــــــــ 3(3) TECHNICAL SPECIFICATION SHEET Specification No. Edition Effective date TOMATO PASTE COLD BREAK 28-30% Brix 600 (5) 20 21 Developed by Approved by Code nr Product Code Eng. AHMED FAWZY Eng. AHMED FAWZY HS 20029071 TPHB/AB220
Bostwick pH Drum’s number
6. STORAGE CONDITIONS The product must be stored at room temperature in a dry place, protected from direct sunlight and heat, without having any noticeable change in product quality.
7. SHELF LIFE Shelf life is 24 months when kept under proper storage conditions.
