Red, ripe organic tomatoes are washed, sorted, peeled, and diced. The organic tomatoes are then aseptically processed. The processed organic tomatoes in puree are filled into an aseptic bag. The organic diced tomatoes in puree shall be 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. This product shall be in compliance with USDA and California Certified Organic Farmers (CCOF) requirements.
| Measure | With Calcium | Without Calcium | Description |
|---|---|---|---|
| Flavor and Odor: | + | + | Typical tomato flavor & aroma; no off flavors. |
| Brix: | 9.0 ± 2.0°Bx | 9.0 ± 2.0°Bx | |
| Bostwick: | ≤ 4.5 cm | ≤ 4.5 cm | Measured without dilution; 30 sec. at 20.0°C. |
| Color: | USDA Grade A | USDA Grade A | Measured without dilution using C2 Illuminant. |
| pH: | 4.00 ± 0.40 | 4.00 ± 0.40 | |
| Rinse Drain Weight: | 25% – 45% | 25% – 45% | Using #8 Screen. |
| Salt: | 4.0% – 9.0% | As found | As found or to meet customer specification. |
| Total Acid: | As found | As found | Based on citric acid titration. Varies to ctrl pH. |
| Cut Size & Product Code: | ⅜ x ½ x ⅜ = 343PSXO | ⅜ x ½ x ⅜ = 343PSXO | (5) Cut size as per customer requirements. |
Meets CFR Title 21 requirements for commercial sterility.
Howard Mold Count ≤ 20 %
he product is to be kept from freezing and not stored at temperatures above 110 F.
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