Excellent quality Spicy Seasoning Powder - 2020 NEW CROP 28-30%/36-38% brix HOT/COLD BREAK DRUM TOMATO – Tomato
Excellent quality Spicy 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:
To be able to ideal satisfy client's requirements, all of our operations are strictly performed in line with our motto High High-quality, Competitive Price tag, Fast Service for Excellent quality Spicy 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: Malta, Islamabad, Uzbekistan, Adhering to the principle of Enterprising and Truth-Seeking, Preciseness and Unity, with technology as the core, our company continues to innovate, dedicated to providing you with the highest cost-effective solutions and meticulous after-sales service. We firmly believe that: we're outstanding as we have been specialized.
By Dawn from Seattle - 2017.10.27 12:12
Good quality, reasonable prices, rich variety and perfect after-sales service, it's nice!
By Dee Lopez from Swaziland - 2018.02.08 16:45
