PriceList for Chili Seasoning With Cocoa Powder - 2020 NEW CROP 28-30%/36-38% brix HOT/COLD BREAK DRUM TOMATO – Tomato
PriceList for Chili Seasoning With Cocoa 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 goal is usually to deliver high quality items at aggressive price ranges, and top-notch service to shoppers around the entire world. We're ISO9001, CE, and GS certified and strictly adhere to their high quality specifications for PriceList for Chili Seasoning With Cocoa 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: moldova, Muscat, Maldives, Custom orders are acceptable with different quality grade and customer's especial design. We are looking forward to establish the good and successful cooperation in business with long terms from the customers of all over the world.
By Ella from Algeria - 2018.05.15 10:52
High Quality, High Efficiency, Creative and Integrity, worth having long-term cooperation! Looking forward to the future cooperation!
By Steven from Rio de Janeiro - 2018.05.13 17:00
