Product description: Peach Nectar made from Peach Puree. Product is produce in several production phases starting from Raw material intake, preparing of the product according the
established and approved recipe, mixing, filtering, pasteurization, homogenization, cooling and filling in tetra slim package, 12 pack group packaging and
Product Features: Fruit content min. 51 %. No preservative. Homogenized. Pasteurized.
Ingredients: Water, Peach puree, Sugar, Citric acid (E 330), Natural Colour (E 160a and E 150d) and L-Ascorbic acid (E 300)..
Physical Features: Cloudy thick liquid with yellow color, characteristic flavor of peach, fluid consistency. D20: 1038-1042..
The composition and chemical characteristics: Min. 12 % dry matter, acidity 0,35 to 0,48 %, pH 2.9-3.5, total sugar 9.1 %..
Microbiological Characteristics: Salmonella-not found, Staphylococcus aureus-not found, Clostridia-not found, E-Coli -not found, Streptococcus faecalis- not found, Proteus- not found
and musk-yeast-not found, coliform bacteria-not found, the general Bacteria-not found.
In accordance with the legislation in relation to:
|GMO:||This product does not contain GMO.|
|Allergen:||This product does not contain allergen components
Average nutritional values per 100 ml product:
|Energy value: 239 kJ (57 kcal)|
Proteins: 0.50 g
Fats: 0.20 g
Primary Packaging: Tetra pak 1l (liter)
Secondary Packaging: Packaging 12 l (liters)
Tertiary Packaging: Pallets (60 * 12 = 720 l)
Storage conditions: Storage temperatures 4˚C-20 °C.
Terms of distribution: Application of good hygienic conditions in the vehicle, according to system setting
Pallet not to harm each other and adaptation of the system to work
The deadline for sustainability: It is marked on the packaging. (1 year)
Instructions of use: After opening stored in the refrigerator and use in 3-4 days
Customer and objectives: Customer satisfaction, meeting customer
requirements and constantly raising safety and product quality.
Destination: For internal and external market l
Certified : ISO 9001:2008 , ISO 22 000:2005 , IFS and BRC