Varieties: TUDLA, OSO GRANDE, CARTUNO & CARISMA.
Season: Harvesting and processing (March to July)
- Strawberry Concentrate
- Strawberry Filling
- Strawberry Puree
- Strawberry Puree Concentrate 20 Brix
- Strawberry Puree Concentrate 28 Brix
- Strawberry Puree Concentrate 32 Brix
- Strawberry Puree SS
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 64.0 - 66.0 |
| Acidity | 7,0 - 8,0 |
| pH | 3,0 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aseptic | |
| Total Count | Not detected |
| Yeast | Not detected |
| Moulds | Not detected |
| PHYSICO-CHEMICAL | |
| Brix (º uncorr) | 11,0 - 14,0 |
| Acidity | 0,4 - 0,8 |
| pH | 4,0 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aseptic | |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 16,5 - 19,5 |
| Acidity | 0,8 - 1,2 |
| pH | 3,8 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 19,0 - 21,0 |
| Acidity | 1,0 - 1,6 |
| pH | 3,0 - 3,8 |
| Viscosity Bostwick | 4,0 - 9,0 |
| Pulp | 30 - 50 % |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Molds & Yeast | < 10 CFU/ml |
| Coliforms | < 10 CFU/ml |
| Aerobic Mesof | < 10 CFU/ml |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 28,0 - 31,0 |
| Acidity | 1,0 - 2,0 |
| pH | 4.0 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aseptic | |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 30,0 - 33,0 |
| Acidity | 1,0 - 2,0 |
| pH | 4.0 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 7,0 - 9,0 |
| Acidity | 0,55 - 1,15 |
| pH | 4,0 Max |
| Bostwick (20ºC) | ≤ 20 cm/30s |
| Pulp | 20 - 50% |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |