Varieties: ADELITA & LUPITA.
Season: Harvesting and processing (July to October)
- Raspberry Concentrate
- Raspberry Puree Single Strength
- Raspberry Puree 20 Brix
- Raspberry Puree Concentrate
| PHYSICO-CHEMICAL | |
| Brix (º uncorr) | 64,5 - 66,0 |
| Acidity | 12,0 - 17,0 |
| pH | 3,5 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | ||
| Aseptic | Non Aseptic | |
| Total Count | Not detected | < 1 CFU/ml |
| Yeast | Not detected | < 1 CFU/ml |
| Moulds | Not detected | < 1 CFU/ml |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 7,0 - 10,0 |
| Acidity | 1,3 - 3,5 |
| pH | 2,5 - 3,9 |
| Bostwick | ≤ 20cm/30s |
| Size | 0,5 - 0,6 mm |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aerobic Microorganisms | ≤ 500 CFU/g |
| Yeast and Moulds | ≤ 100 CFU/g |
| Salmonella spp | Absence/25 g |
| Escherichia Coli | ≤ 10 CFU/g |
| Listeria | Absence/25 g |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 20,0 - 22,0 |
| Acidity | 0,3 - 1,3 |
| pH | 4,0 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 31,0 - 33,0 |
| Acidity | 5,5 - 7,0 |
| pH | 4,0 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aseptic | |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |