Sugar, vinegar, salt, and a spice blend are added to tomato puree and aseptically processed. The product is then filled into an aseptic bag. The formulated sauce blend is processed in accordance with Good Manufacturing Practices. The product shall conform in every respect to the provisions set forth under the Federal Food, Drug and Cosmetic Act, and shall meet the standards established by the California Department of Food and Agriculture unless otherwise specified below. View Market Price
| Measure | Specifications | Description |
|---|---|---|
| Flavor and Odor: | + (1) | (1) Typical of formulated sauces. No off flavors. |
| Brix: | 32.00 ± 2.00°Brix | |
| pH: | 3.60 ± 3.90 | |
| Bostwick: | 4.0 – 5.5 cm (2) | (2) Measured without dilution; 30 sec. at 20.0°C. |
| Color: | USDA Grade A (3) | (3) Measured without dilution using C2 Illuminant. |
| pH: | 3.60 – 3.90 | |
| Salt: | 2.50 – 3.20% | |
| Acidity: | 0.90 – 1.40% | |
| Screen Size & Product Code: | 0.125* = 125PC (4) 0.156* = 156PC (4) | (4) Per customer requirements. |
Typically .090–.125
Long lengths of peel (some > 3/8”), numerous whole seeds, and some pulp.
Typically .156–.250
Most of the tomato. Large pieces of peel (some > ½”), abundance of whole seeds, and chunks of pulp.
Meets CFR Title 21 requirements for commercial sterility.
Howard Mold Count ≤ 30 %
The product is to be kept from freezing and not stored at temperatures above 110 F.
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