Pulpa de Zapallo Italiano

Pulpa de Zapallo Italiano

PHYSICAL - CHEMICAL CHARACTERISTICS:
Screen : 0.020" (0.5 mm).
°Brix : 11 - 13 (Direct Refractometry)
Bostwick : < 5 cm (Bostwick Direct, 20ºC, 30 seg.)
H.M.C. : < 16 % (Howard Mould Count).
pH : 5.0 - 6.0 (Reading Direct Potenciometric)
Acidity : 0.10% - 0.50 % (Citric acid)
Color L : > 25 (Method Hunter Lab, dilution at 8.5°Brix)
ORGANOLEPTIC REQUIREMENTS:
Colour : Characteristic of the variety.
Flavor : Characteristic of the variety.
Aroma : Characteristic of the variety.