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 can easily usually fulfill our respected customers with our very good top quality, very good price tag and excellent support due to we have been more expert and much more hard-working and do it in cost-effective way 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: Azerbaijan, Bahrain, Egypt, Each year, many of our customers would visit our company and achieve great business advancements working with us. We sincerely welcome you to visit us at any time and together we will prevail to a greater success in the hair industry.
By Edwina from Colombia - 2018.05.13 17:00
We have been cooperated with this company for many years, the company always ensure timely delivery ,good quality and correct number, we are good partners.
By Julie from Germany - 2018.05.13 17:00
