Pitted Half Apricot in Syrup
Ingridients: Apricot , water, sugar, citric acid, calcium chloride,
Physical-Chemical Properties:
Brix: 14 -18
Ph: 3,4-3,7
Fruit Size: Half
Flavour: Typical of apricot in syrup
Smell: Characteristic,without any of odor
Aspect: Half pitted apricots 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
