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 ketchup 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.
| Measure | Ketchup | Description |
|---|---|---|
| Flavor and Odor: | + (1) | (1) Typical of formulated sauces. No off flavors. |
| Brix: | 32.00 ± 2.00°Brix | |
| Bostwick: | 4.0 – 6.5 cm (2) | (2) Measured without dilution; 30 sec. at 20.0°C. |
| Color (USDA Score) | 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: | 0.033* = 033PK (4) 0.045* = 045PK 0.060* = 060PK | (4) Per customer requirements. |
Typically .033–.045
Some flecks of peel and no seeds.
Typically .045–.060
Fair amount of peel and some seed pieces.
Typically .060–.078
Small lengths of rolled peel, some seed pieces and occasional whole seeds.
Meets CFR Title 21 requirements for commercial sterility.
Howard Mold Count ≤ 55 %
The product is to be kept from freezing and not stored at temperatures above 110 F.
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