Sweetened dried cranberries are produced by infusing a sucrose syrup into sliced superior grade cranberries, prepared from the sound, mature berriesof the commonly cultivated cranberry plant (genus/species - Vaccinium Macrocarpon), until a specif equilibrate Brix range is reached. The product is then dried to moisture specification and lightly sprayed wit oil. The process conforms to all provisions of the Food, Drug and Cosmetic Act.
| Characteristic | Tolerance & Method |
| Moisture | 13−18% (Karl Fischer) |
| Retained on 5/8” (16 mm) mesh screen | 5% maximum (Rotap, 1 minute) |
| Thru US# screen | 1% maximum (Rotap, 1 minute) |
| Oil | 1.0% maximum (Hexane Extraction) |
| Piece Count (per lb/454 g) | 900 ± 300 (Direct count) |
| Color | Typical uniform cranberry red (Visual) |
| Flavor & Odor |
Typical tart, fruit flavor (Sensory) |
| Foreign Material (Non-cranberry plant origin) |
None (Direct count) |
| Insect Contamination |
None (Direct count) |
| Harmless Extraneous Plant Material (stems/leaves) |
2 maximum/25 lbs (Direct count) |
| Total Plate Count (per g or ml) |
≤ 1,000 | Acidified PDA (20°C) |
| Yeast (per g or ml) | ≤ 100 | Acidified PDA (20°C) |
| Mold (per g or ml) | ≤ 100 | APC (20°C) |
Calories are calculated excluding insoluble fiber; Fed. Reg. Vol. 58 No. 3 Jan. 6, 1993 Section 101.9 © (1)(i) ©
* Non-mandatory label declarations
Product of the U.S.A.
Enclosed in a non-sealed 2 mil high-density polybag, inside a corrugated box. Net weight 25 lbs (11.34 kg), or 10 lbs (4.54 kg).
Dried Blueberries
