|Brix||8-16° (Typically 10-11)|
|Total Acidity||0.5 - 3.0% as Citric acid (Dependent on variety and season)|
|pH||3.0 – 4.0 (Dependent on variety and season)|
|Colour||Characteristic Deep Orange Colour Free from browning.|
|Flavour||Typical Apricot flavour. No off flavours or taints|
|Aroma||Typical Apricot aroma. No off aroma|
|Total Plate Count||<100 cfu/g|
|Total Yeast & Mould||<100 cfu/g|
|Total Coliform||Not detected (<3 MPN/g)|
|Thermo-acidophilic Bacteria (TAB)||Not detected /50g|
|Pesticide Residue||Complies with known requirements of importing country.|
|GM Status||Non GM
Apricot Puree is manufactured from sound, ripe New Zealand process grade Apricots. The fruit is washed, graded, milled, heated to denature unwanted enzymes and passed through a two stage refining to remove stone and skins. This puree is then Pasteurised and packed aseptically into a suitable grade co-barrier pouch then put into a plastic space saver pail. The puree does not contain added sugar, preservatives, colourings or flavourings. Ascorbic Acid may be added at low level prior to pasteurisation to stabilize colour.
All raw materials and the process employed in the preparation of Apricot 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.
Ingredients: Apricot >99.9%, Ascorbic Acid < 0.1% (if required)