| Physical & Chemical | Range Value |
|---|---|
| Refractometric Brix @ 20 Deg Cel | Min 50-55 |
| Acidity As % And. Citric Acid | 8.0-12.0 |
| pH As Natural | 2.00-3.00 |
| Consistency – Bostwick (20 ± 2°C ) | 2-3 (Cm/30sec) |
| Black Specks / 10 gm | NIL |
| Brown Specks / 10 gm | NMT 10 per 10gm |
| Microbiological | |
| Total Plate Count CFU / ml | < 10 |
| Yeast & Mould Count CFU / ml | < 10 |
| Coliform Count Per ml | Absent |
| E.Coli | Absent |
| Organoleptic | |
| Colour | Brown |
| Flavour & Aroma | Typical of ripe Tamarind without any off flavour |
| Taste | Characteristics of ripe Tamarind Fruits |
| Appearance | Homogenous Paste, Thick & free of any foreign matter |
| Packing | |
| Tamarind Paste is packed thermally in LDPE Liners placed on HDPE Drums | |
| Container Loading | |
| 180 Drums Per 20’ Container (With Pallet) or 270 Drums Per 20’ Container (Without pallet). Product net weight: Product Net weight: 50 Kg / 200 kgs / or as per customer requirement. |
|
| Storage | |
| Tomato paste or concentrate should be stored at ambient temperature and not below 40C. Avoid exposure to higher temperatures and sunlight. HSN Code: | |
| Shelf – Life | |
| Best before 24 months from the date of manufacturing | |
