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Apricot Pulp (puree)

Packaging & Weights are Negotiable

Definition:

Apricot pulp is prepared by extracting the liquid obtained from fresh mature Apricot; a fruit is maintained in excellent conditions by suitable means according to Egyptian quality standards as well as codex alimentarius.

Physical Characteristics:

Color	Orange or Yellow
Flavor	Natural flavor of apricot and free from burned, cooked or any off flavor taste
Appearance	Apricot pulp is processed without pips, seeds and peel

Chemical Characteristics:

Brix:	12 – 14 Brix
PH:	3.6 – 3.9
Acidity:	< / - 2.3% as citric acid

Microbiology Characteristics:

Total Aerobic Plate Count:	0 cfu/gm
Yeast :	0 cfu/gm
Mould:	0 cfu/gm
Anaerobic Bacteria:	0 cfu/gm

Packing & Storage:

Packing:	In aseptic bags inside steel drum, 4 drums on each pallet
Shelf Life:	24 months from production date.
Storage:	In cool and dry place; store in ambient temperature (+25C); protect from moisture and direct sun light; consume once the bag is opened or keep frozen; free of preservative or artificial colors

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