100% Original Meat Seasoning Powder – 2020 NEW CROP 28-30%/36-38% brix HOT/COLD BREAK DRUM TOMATO – Tomato
100% Original Meat Seasoning Powder – 2020 NEW CROP 28-30%/36-38% brix HOT/COLD BREAK DRUM TOMATO – Tomato Detail:
Product description:
36-38% brix cold break drum tomato
BRIX : 28-30/ 36-38%
PROCESS: HOT BREAK/ COLD BREAK
BOSTWICK: 6-9CM/30SEC
LYCOPENE : 50MG/100G MIN
COLOR A/B : 2.10MIN
ACIDITY: 8% MAX
H.M.C : 40 MAX
PH: 4.0-4.4
SHELF LIFE: 2 YEARS
Raw materials:
We only use high quality rape tomatoes,
Advantages
Large temperature difference
Long sunshine time
Little rainfall
Unique natural conditions
Large-scale planting
High in lycopene
High in solids
Low in mold
LAB:
We have professional technique to inspect:
BRIX, A/B COLOR, bostwick, H.M.C
CERTIFICATE:
We have HALAL, HACCP, ISO, FDA certificate, we also could do SGS and BV inspection.
Our products have paseed 550 inspections. Now we are the only one to supply tomato paste for International Red Cross.
Packing & Delivery:
Inner aseptic bags: we only use high quality 5 layer bag
Packed in drums: Packed in 220L drums,4 drums/pallet,80 drums/20′FCL
Product detail pictures:
Related Product Guide:
We are experienced manufacturer. Wining the majority of the crucial certifications of its market for 100% Original Meat Seasoning Powder – 2020 NEW CROP 28-30%/36-38% brix HOT/COLD BREAK DRUM TOMATO – Tomato, The product will supply to all over the world, such as: Angola, San Francisco, Plymouth, Our company follows laws and international practice. We promise to be responsible for friends, customers and all partners. We would like to establish a long-term relationship and friendship with every customer from all over the world on the basis of mutual benefits. We warmly welcome all old and new customers to visit our company to negotiate business.
By Jamie from Turin - 2017.08.21 14:13
Hope that the company could stick to the enterprise spirit of Quality, Efficiency, Innovation and Integrity, it will be better and better in the future.
By jari dedenroth from Jeddah - 2018.11.04 10:32
