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Red Beet Pulp 30/32 °Brix
Vegetable puree

Red Beet Pulp 30/32 °Brix

Patagoniafresh Red Beet Pulp 30/32 °Brix is a product prepared with different varieties of fresh beetroot, which are washed, sorted, disintegration, sieved and concentrated, filled and aseptic container to ensure safety and conservation.

All raw materials and the process involved in the preparation of this product are in accordance with good manufacturing practices and under strict sanitary conditions.
Patagoniafresh Red Beet Pulp 30/32 °Brix is Non GMO and Free Allergens.
Patagoniafresh Red Beet Pulp 30/32 °Brix is prepared in accordance with HACCP and GMP regulations FDA 21 CFR Part 120 and Part 110 and EU.

CERTIFICATIONS

Kosher, Halal, FSSC 22000 and ISO 50001.

 

ODOR AND FLAVOR

Typical of fresh red beet and free of any off flavors.

 

LABELING

Product name, manufacturer’s name, production date and hour, origin, ingredient, lot number, packaging #, brix, net and gross weight, shelf life, storage recommendation, PO # and others as per customer requirements.

 

PACKAGING

  • 55 gallon open head steel drums with external bag of polyethylene and aseptic bag. Aseptic filling.
  • 300 gallon plywood bin with external bag of polyethylene and aseptic bag. Aseptic filling

 

STORAGE REQUIREMENTS

Ambient

 

SHELF LIFE REQUIREMENTS

Two years under storage to ambient temperature

PHISICAL AND CHEMICAL ANALYSIS

Screen

0,020“ (0,5 mm) – 0,024” (0,6 mm) – 0,033” (0,8 mm)

Brix

30 – 32

Consistency Bostwick

Less than 7 cm (Bostwick 15 °Brix, 20°C, 30 sec)

HMC

Less than 15% positive fields

pH

4,6 – 5,5

Acidity

0,2 – 0,6 % w/w with citric acid

Pesticides & Heavy Metals

Conforms to FDA Regulations or country destination

MICROBIOLOGY

Total plate count

Less than 10 CFU/g

Yeast & mold

Less than 10 CFU/g

Clostridium Perfringens

Less than 10 CFU/g

Lactobacillus

Less than 1 CFU/g

All the above information is for general guidance only. It is, to our best knowledge, true and accurate and can be adapted to the final specifications of the customer.

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