Sugar, vinegar, salt, and a spice blend are added to tomato puree and aseptically processed. The product is then filled into an aseptic bag. The ketchup is 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 | Ketchup | Description |
|---|---|---|
| Flavor and Odor: | + (1) | (1) Typical of formulated sauces. No off flavors. |
| Brix: | 32.00 ± 2.00°Brix | |
| Bostwick: | 4.0 – 6.5 cm (2) | (2) Measured without dilution; 30 sec. at 20.0°C. |
| Color (USDA Score) | USDA Grade A (3) | (3) Measured without dilution using C2 Illuminant. |
| pH: | 3.60 – 3.90 | |
| Salt: | 2.50 – 3.20% | |
| Acidity: | 0.90 – 1.40% | |
| Screen Size & Product Code: | 0.033* = 033PK (4) 0.045* = 045PK 0.060* = 060PK | (4) Per customer requirements. |
Morning Star Paste Finish Standard of Identity
Morning Star Medium
Typically .033–.045
Some flecks of peel and no seeds.
Morning Star Coarse
Typically .045–.060
Fair amount of peel and some seed pieces.
Morning Star Very Coarse
Typically .060–.078
Small lengths of rolled peel, some seed pieces and occasional whole seeds.
Microbiological Specification
Meets CFR Title 21 requirements for commercial sterility.
Microanalytical Specification
Howard Mold Count ≤ 55 %
Storage
The product is to be kept from freezing and not stored at temperatures above 110 F.
Manufacturing Locations