Chinese Professional All Seasoning Powder - 2020 NEW CROP 28-30%/36-38% brix HOT/COLD BREAK DRUM TOMATO – Tomato
Chinese Professional All 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:
Our business promises all users of the first-class items and the most satisfying post-sale company. We warmly welcome our regular and new prospects to join us for Chinese Professional All 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: Mali, Nepal, Sevilla, We'd like to invite customers from abroad to discuss business with us. We can present our clients with high quality products and excellent service. We're sure that we'll have good cooperative relationships and make a brilliant future for both parties.
By Laura from Manchester - 2017.11.29 11:09
This supplier's raw material quality is stable and reliable, has always been in accordance with the requirements of our company to provide the goods that quality meet our requirements.
By Federico Michael Di Marco from Algeria - 2017.03.07 13:42
