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Tomato Pasta is any of a very large number of sauces made primarily from tomatoes, usually to be served as part of a dish (rather than as a condiment). Tomato sauces are common for meat and vegetables, but they are perhaps best known as sauces for pasta dishes.
Tomatoes have a rich flavour, high liquid content, very soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked (without the need of thickeners like roux). All of these qualities make them ideal for simple and appealing sauces. The simplest tomato sauces consist just of chopped tomato flesh cooked in a little olive oil and simmered until it loses its raw flavour, and seasoned with salt
Tomato Pasta Specification
Commodity | Tomato paste (Niranbio) | ||
Ingredient | 100% fresh, sound, riped tomatoes | ||
Brix (solids) | 28-30% | 30-32 % | 36-38% |
Bostwick (At brix 12.5%) | 5-7 cm/30sec ( Hot break) 7-9CM/30 sec. ( Cold break ) | 5-7 cm/30sec ( Hot break) 7-9CM/30 sec. ( Cold break ) | 7-9CM/30sec. (Cold break) |
Haward mold count | 50% max positive field | 60% max positive field | 70% max positive field |
Ph | 4.0-4.2 | ||
Color | 2.0 min.( HB) 2.1 min.( CB ) | 2.0 min.(HB) 2.1 min.( CB ) | 2.1 min. |
Lycopene | 45 mg/100g min | ||
Foreign material | Shall be free from pits, stems, skins, dirt and other foreign material | ||
Heavy meteral Sn Pb Cu As |
< 200mg/kg < 1.0mg/kg < 5.0mg/kg < 0.5mg/kg | ||
Flavor and taste | Products shall have the flavor and taste peculiar to it, and have no abnormal taste or odor. | ||
Microorganism | In comply with commercial sterilization | ||
Food additives | Not to be detected. | ||
Remnants of Prohibited agricultural chemicals | Not to be detected. | ||
| Packing format | 1. In 1300 liter aseptic bag in wooden bin packing , 14bins/20fcl . 2. In 200Liter aseptic bag in iron drum packing , 80drums/20fcl . | ||
Storage | Store in a clean, dry, well-ventilated area; prevent direct sunshine to the products. | ||
Shelf life | 2 years from date of manufacture under appropriate storage conditions. | ||
Note | ProducProduction method: raw material-washing-sorting- breaking-preheating-concentration sterilizationheat preservation-cooling-filling cooling labeler storage Fresh tomato: GMO free Production management: under ISO9002 and HACCP | ||
Below USDA/FDA standards
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