Red, ripe tomatoes are washed, sorted, and fire roasted to a dark color. The fire roasted tomato is then crushed. (No juice added.)
The roasted tomatoes and juice are aseptically processed and filled into an aseptic bag. All fire roasted tomato products shall be processed in accordance with good manufacturing practices. The products 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.
Product Specifications
Chemical and Physical (at time of pack)
| Measure | Specification | Description |
|---|---|---|
| Flavor and Odor: | + | Strong tomato roasted smoked flavor and aroma. No off flavors. |
| Color: | + | Dark red color with visual black specs. |
| Brix: | 5.0 – 7.5 ˚Brix | |
| pH: | 3.80 – 4.20 | |
| Total Acid: | 0.55% – 0.85% | Based on citric acid titration. |
| Defects: | Max. 1 stem | Per three-pound sample (3 lbs). |
| Drained Weight: | 25% – 45% | |
| Cut Size & Product Code: | 3/8 milled tomato=223JFR |
Microbiological Specification
Meets CFR Title 21 requirements for commercial sterility.
Microanalytical Specification
Howard Mold Count ≤ 20 %
Storage
The product is to be kept from freezing and not stored at temperatures above 110 F.
Manufacturing Locations