Plum Purée

STRAIGHT PACK PLUM PURÉE

Description Frozen Plum Purée is the food prepared from properly matured fruit wheich hass been puréed and conforms to the Federal Food, Drug and Cosmetic Act.

Processing Plum purée should be processed using the following parameters: Elliot pitted (to remove pits) and processed through a finishing screen (for piece identity).

Characteristics

Packer's Grade A is the quality of frozen plums processed into a purée consisting of plum liquids and finely finished skin pieces. Plum purée should: Possess a good color Be practically uniform in texture Be practically free from defects Possess a good flavor
Color	reasonable, uniform color, characteristic of plums of similar varieties (light, reddish-brown)
Defects	practically free from defects which means that the product is practically free from stems, leaves and pits
Character	“good character” means a reasonably uniform texture.
Brix	value range of 12–15 as determined by a refractometer
pH	3.8–4.5

Microbiological

Standard Plate Count	100,000/gr
Coliform	100/gr
Ascherichia Coli	negative
Staphylococci	negative
Yeast & Mold	5,000/gr

Foreign Material Product shall be free of any objectionable extraneous matter and foreign material contamination in accordance with all applicable Federal State Regulations. Pesticide residue shall meed F.D.A. Standards and Tolerances.

Packaging Plum purée will be packed in a corrugated box lined with a clean plastic VAC-PAC bag and vacuum sealed prior to freezing. Product must be frozen for at least five days before shipping.

Storage Product must be stored in temperature of at least zero degrees Fahrenheit or below.

Shelf Life 24-month minimum at zero degrees Fahrenheit or below.

Return to Top

Apricot Purée dot