|Brix||10 - 16°|
|Total Acidity||2.5 – 3.5% as citric acid (dependent on variety and season)|
|pH||2.7 – 3.2 (dependent on variety and season)|
|Colour||Characteristic purple red colour free from browning.|
|Flavour||Typical blackcurrant flavour. No off flavours or aromas.|
|Total Plate Count||<10 cfu/g|
|Total Yeast & Mould||<10 cfu/g|
|Total Coliform||Not detected (<3 MPN/g)|
|E.coli||Not detected (<3 MPN/g)|
|Thermo-acidophilic bacteria (TAB)||Not detected /50g|
|Salmonella||Not detected /25g|
Seedless Blackcurrant Puree is manufactured from sound, ripe New Zealand process grade blackcurrants. Typical varieties are Ben And, Ben Rua and Magnus. The fruit is milled, heated and passed through a two-stage refining to remove skins and seeds and then pasteurised and aseptically packed into a suitable grade co-barrier pouch then put into a plastic lined steel drum and lid added. The puree does not contain added sugar, preservatives, colourings or flavourings.
This product, packed in 200kg net Drums is coded BLC5001.
All raw materials and the process employed in the preparation of seedless blackcurrant puree shall be in accordance with good manufacturing practices under strict sanitary conditions. The extracted juice is prepared using stainless steel equipment, and stringent quality assurance procedures are enforced throughout manufacturing.