| Product |
: |
Tomato Chutney (Red Chutney) |
| Physico - Chemical Parameters |
| Color |
: |
Reddish. |
| Brix (º B) |
: |
21 º B ± 1 º B. |
| Acidity % |
: |
Max. 1.2 |
| pH |
: |
Min. 3.5 |
| Consistency |
: |
10 ± 2 cm / 30 sec. |
| Taste |
: |
Tomato, spicy |
| Flavor |
: |
Characteristic of tomato - prominent. |
| Appearance |
: |
Uniform, thick. |
| Pouch Weight |
: |
30 gms ± 2 gms. |
| Microbial Parameter |
| T P C |
: |
Max < 10000 CFU / gm |
| Yeast & Mold |
: |
Max < 100 CFU / gm |
| E. Coli |
: |
NIL. |
| Coliform |
: |
NIL. |
| Salmonella |
: |
NIL. |
| Lactobacilli |
: |
NIL. |
| Packing |
| Primary |
: |
Plain polythene pouches. |
| Weight |
: |
30 gms / pouch.. |
| Sealing |
: |
Leak Proof. |
| Storage |
: |
At or Below – 18 º C. |
| Distribution |
: |
By Reefer Container,
complemented with Samosa box. |
|
