Peeled strip cut tomatoes (¾” x ¾”) are added to tomato puree and aseptically processed. The product is then filled into an aseptic bag. The diced tomatoes in puree are processed in accordance with the Good Manufacturing Practices. The product conforms to the provisions set forth under the Federal Food, Drug and Cosmetic Act, and meets 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 | Specifications | Description |
|---|---|---|
| Flavor and Odor: | + | Typical tomato flavor and aroma. No off flavors. |
| Brix: | 9.0 ± 2.0°Brix | |
| Consistency (Bostwick): | ≤ 4.5 cm | Measured without dilution for 30 seconds at 20.0°C. |
| Color: | USDA Grade A | Measured without dilution using C2 Illuminant. |
| pH: | 4.00 ± 0.40 | |
| Rinse Drained Weight: | 35 ± 10% | Using #8 Screen. |
| Salt: | 0.4 – 0.9% | As found or to meet customer specification. |
| Total Acid: | As found | Based on citric acid titration. |
| Cut Size & Product Code: | ¾” x ¾” = 660P |
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