| PHYSICAL-CHEMICAL PARAMETERS |
Viscosity
in Bostwick TMP
|
<11 Cms |
Colour
|
1.9 a/b – 2.10
a/b Hunterlab ( at 12 Brix) |
| Black Specs |
> 1.5 mm =0, 1.0 – 1.5
mm = <2
< 1.0 mm = <5 in gms of puree |
| Hot Break Temperature
during Processing |
80 - 90° C |
| Taste & Flavour |
The Purest taste of
Tomatoes; no metallic aftertaste |