Red, ripe tomatoes are washed, sorted, fire roasted, and diced. Tomato juice may be infused with smoke or left un-smoked (per customer requirements). The roasted tomatoes and juice are then aseptically processed and filled into an aseptic bag. The fire roasted diced tomatoes shall be processed in accordance with good manufacturing practices. The product shall conform in every respect to the provisions set forth under the Federal Food, Drug and Cosmetic Act, and shall meet the standards established by the California Department of Food and Agriculture unless otherwise specified below.
Product Specifications
Chemical and Physical (at time of pack)
| Measure | With Smoke Jce | Without Smoke Jce | Description |
|---|---|---|---|
| Flavor and Odor: | + | + | Fire roasted tomato flavor and aroma. |
| pH: | 4.00 ± 0.40 | 4.00 ± 0.40 | |
| Character: | Good definition | Good definition | |
| Defects: | Max. 1 stem | Max. 1 stem | Per three pound sample (3 lbs). |
| Drained Weight: | 45% or better | 45% or better | |
| Calcium: | 200 – 1400 ppm | 200 – 1400 ppm | Lot average. |
| Total Acid: | 0.30% – 0.70% | 0.30% – 0.70% | Based on citric acid titration. |
| Salt: | 0.50% – 0.90% | 0.50% – 0.90% | |
| Cut Size & Product Code: | ½x½x½=444JFR ¾x¾x¾=666JFR 1x⅞x¾=888JFR ⅜x½x⅜=343JFR | ½x½x½=444JFRN ¾x¾x¾=666JFRN ⅜x½x⅜=343JFRN | Per customer requirements. |
Microbiological Specification
Meets CFR Title 21 requirements for commercial sterility.
Microanalytical Specification
Howard Mold Count ≤ 12 %
Storage
The product is to be kept from freezing and not stored at temperatures above 110 F.
Manufacturing Locations