PRODUCT NAME

Jam apricot.

DESCRIPTION

Apricot Jam is the product brought to a suitable consistency, made from the whole fruit or pieces of it which is mixed with foodstuffs with sweetening properties as defined in the Codex Standard for Sugars (CODEX STAN 212-1999), with or without the addition of water, pectin and
acidifying agent.

INGREDIENT

ESSENTIAL INGREDIENTS - Apricots, Sugar, Acidify agent, Pectin

OTHER PERMITTED INGREDIENTS - None

FOOD SAFETY PARAMETERS

The product free from microorganisms in amounts which may represent a hazard to health and free from any substance originating from microorganisms in amounts which may represent a hazard to health.

CHEMICAL CRITERIA

Safety parameters MAXIMUM LIMITS
Yeast and Mould <10¹ cfu/g
pH 3.5 – 4.5

 

Quality parameters MAXIMUM LIMITS
Fruit quantity ≥45% of finished product
Soluble-solids content 60-65% or greater

PHYSICAL CRITERIA

Parameter LIMITS
Appearance and colour Uniform, bright light yellow, characteristic of apricots
Odour or flavour Appropriate to the product
Texture Uniform; characterised by a tender gel (when cut, it shows
edges)
Foreign matter Shall have no foreign matter
Storage Shall be maintained at ≤30°C during storage and delivery

CONTAMINANTS

Quality parameters MAXIMUM LIMITS
Lead (Pb) 1mg/kg
Tin (Sn) 250 mg/kg

NUTRITION FACTS (Approximate values per 100 grams)

NUTRIENTS AMOUNT PER 100 g OF PRODUCT
Energy 242 Kcal
Proteins 0.7 g
Carbohydrates 64.4 g
Fats 0.2 g

PACKAGING

PARAMETER LIMITS
Primary packaging Food grade plastic/glass container that maintains the integrity of the product to protect product, maintaining
sanitary and organoleptic qualities intact and withstands the rigors of transport and handling. Shall be not < 90% (less head space) of water capacity of container
Secondary packaging Corrugated paper box or packing that protects integrity of the primary packages, and withstands the rigors of
transport and handling
Primary packaging net weight Up to 1 kg
Warranty at delivery location 4 months

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