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Pitted Half Pear in Syrup

Ingridients: Pear, water, sugar, citric acid, calcium chloride 

Physical-Chemical Properties: 

Brix: 14 -17 

Ph: 3,4-3,7 

Fruit Size: Half 

Flavour: Typical of pear in syrup 

Smell: Characteristic, without any of odor 

Aspect: Half pitted pear without stone 


Microbiological Characteristics 

Total living beings: 1000 kob/g-ml 

Yeast / Mold: 1000 kob/g-ml 

E.coli: Absent 


Shelf Life and Storage Conditions 

24 months of date of manufacture under ambient storage temperatures 


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