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140g/tin double concentrated canned tomato paste with 28-30% BRIX

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Price: Negotiable
Min.Order:
Supply
Delivery: Shipment within 15 days since the date of payment
Address: China
Valid until: Never Expire
Updated on: 2013-08-06 10:52
Hits: 5525088
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Quick Details

Product Type:Sauce

Primary Ingredient: Tomato

Form: Pasty

Color: red

Processing Type: Cold Break

Shelf Life: 24 month

Weight (kg): 0.14kg

Additive: No additive

Salt: No

A/B:2.2

Purity (%): 100%

Origin:Xinjiang,China

Packaging & Delivery

Packaging Details: tinplate can(170mm *156mm)

Spec.                  N.W.(kg)  G.W.(kg)  CTNS/20’FCL

140gX50tins/ctn      7               8              2360

210gX48tins/ctn    10.08         12             1760

400gX24tins/ctn     9.6            11             2000

850gX12tins/ctn    10.2            12             1900

1000gX12tins/ctn   12             15             1092

Delivery Detail: 15 days after getting the deposit and confirming all designs

Specifications

We can supply easy open and normal canned tomato paste 70g, 140g, 198g, 210g, 400g, 800g, 850g, 2200g, 3000g and 4500g, which brix are 18-20%, 22-24% and 28-30%. At the same time we can also offer you the 28-30%,36-38% tomato paste in drum.

Commodity

2012 Crop Tomato paste

Type

Cold break

Packing(ctn)

0.14kgX50 tins/carton

Brix

22-24% 28-30%

Quantity per 20’fcl

2360 cartons/20ft container

Bostwick

6-10cm/30sec

Howard mold count

50% max positive field

Ph

4.2+/-0.2

Lycopene

50 mg/100g min

Microorganism

In comply with commercial sterilization.

Food additive

No additive

Remnants of Prohibited
agricultural chemicals

No

Storage

Store in a clean, dry, well-ventilated area;prevent direct

sunshine to the products.

Shelf life

24 month from date of manufacture under

appropriate storage conditions.

Processing chart

Raw material inspection,Raw material storage,

Washing inside and outside packing,Dilute,Pipeline

pasteurization,Filling,Sealing,Cooling,Heatretaining,

Proving,Labeler and box up,Storage,Inspection and Delivering.

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