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Zim-ex inc.
[Canada]
Address:
1965 rue de Bergerville Quebec Quebec G1S 1J7 Canada
Phone:
1-418-5270882
Contact name:
Pierre Julien , President




Zim-ex inc.


 
Juice Concentrates, Spring Water

Concentrate Juices Brix

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Concentrate Juices Brix

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A) Acerola Concentrate Juice 20?Brix

1- Organoleptic:

  • Color: Free of pieces with irregular color
  • Flavor: Characteristic, free of burnt flavor, oxidate and/or spicy.
  • Smell: Characteristic.

2- Physical-Chemical:

  • ?rix 20,0 (?0,5)
  • Acidity 2,70 (?0,3)
  • pH 3,20 (?0,2)
  • %Pulp 40,0 (?10,0) (*)
  • Vit. "C" 2.800 (?00) mg/100g

(*) Reconstituted to 6/7?Brix

3- Microbiological : Pasteurized

  • Total bacterial count maximum 1000 UFC/g
  • Mould and yeast maximum 100 UFC/g
  • Total coliforms absent in 1g
  • E. Coli absent in 0,1g

4- Packing:

  • Frozen iron drums packed in 02 non-toxic plastic bags inside, net weight 200,0 Kg and gross weight 218,0 Kg;
  • White plastic pails of high density (PEAD), net weight 18,0 Kg net and 19,0 Kg gross;

5- Temperature:

  • -15? (?5?)

6- Validity:

  • 02 years

B) Acerola Concentrate Clarified Juice 30?Brix

1- Organoleptic:

  • Color: Red/Light red
  • Flavor: Characteristic, free of burnt flavor, oxidate and/or spicy.
  • Smell: Characteristic.
  • Appearance: Filtrated and clarified

2- Physical-Chemical:

  • ?rix 30,0 (?1,0)
  • Acidity 4,0 (?0,3) in malic acid
  • pH 3,0 (?0,2)
  • %Pulp ZERO
  • Vit. "C" Minimum 3.200 mg/100g

3- Microbiological : Pasteurized

  • Total bacterial count maximum 1000 UFC/g
  • Mould and yeast maximum 100 UFC/g
  • Total coliforms absent in 1g
  • E. Coli absent in 0,1g

4- Packing:

  • Frozen iron drums packed in 02 non-toxic plastic bags inside, net weight 220,0 Kg and gross weight 238,0 Kg;
  • White plastic pails of high density (PEAD), net weight 18,0 Kg net and 19,0 Kg gross;

5- Temperature:

  • -15? (?5?)

6- Validity:

  • 02 years

C) Passion fruit Concentrate Juice 50? Brix

1- Organoleptic:

  • Color: Free of pieces with irregular color
  • Flavor: Characteristic, free of burnt flavor, oxidate and/or spicy.
  • Smell: Characteristic.

2- Physical-Chemical:

  • ?rix 50,0 (?0,5)
  • Acidity 13,2 (?2,0)
  • pH 3,20 (?0,2)
  • %Pulp 50,0 (?5,0)

3- Microbiological : Pasteurized

  • Total bacterial count maximum 1500 UFC/g
  • Mould and yeast maximum 200 UFC/g
  • Total coliforms absent in 1g
  • E. Coli absent in 0,1g

4- Packing:

  • Frozen iron drums packed in 02 non-toxic plastic bags inside, net weight 240,0 Kg and gross weight 258,0 Kg;
  • White plastic pails of high density (PEAD), net weight 18,0 Kg net and 19,0 Kg gross;

5- Temperature:

  • -15? (?5?)

6- Validity:

  • 02 years

D) Pineapple Concentrate Juice 60?Brix

1- Organoleptic:

  • Color: Characteristic of the fruit.
  • Flavor: Characteristic, free of burnt flavor, oxidate and/or spicy.
  • Smell: Characteristic.
  • Variety: P?ola or Smooth

    ?/li>

2- Physical-Chemical:

?/td> High Pulp Low Pulp
?rix ?0,0 (?0,50) ?0,0 (?0,50)
Acidity ?,0 (?0,40) 2,3 (?0,30)
pH ?,5 (?0,20) 3,5 (?,20)
%Pulp 6,0 to 25,0 (maximum) < 6,00

?- Microbiological : Pasteurized

  • Total bacterial count maximum 1000 UFC/g
  • Mould and yeast maximum 100 UFC/g
  • Total coliforms absent in 1g
  • E. Coli absent in 0,1g

4- Packing:

  • Frozen iron drums packed in 02 non-toxic plastic bags inside, net weight 255,0 Kg and gross weight 273,0 Kg;
  • White plastic pails of high density (PEAD), net weight 18,0 Kg net and 19,0 Kg gross;

5- Temperature:

  • -15? (?5?)

6- Validity:

  • 02 years

E) Cashew Concentrate Juice 36?Brix

1- Organoleptic:

  • Color: Characteristic of the fruit
  • Flavor: Characteristic, free of burnt flavor, oxidate and/or spicy.
  • Smell: Characteristic.

Note: Precocious variety (duarf cashew tree) or giant (common)

2- Physical-Chemical:

  • ?rix 36,0 (?1,00)
  • Acidity 1,20 (?0,3)
  • pH 3,80 (?0,2)
  • %Pulp 25,0 (?5,0)

Note: Composition: 50% common variety and 50% duarf variety or as per client? request.

3- Microbiological : Pasteurized

  • Total bacterial count maximum 1000 UFC/g
  • Mould and yeast maximum 100 UFC/g
  • Total coliforms absent in 1g
  • E. Coli absent in 0,1g

4- Packing:

  • Frozen iron drums packed in 02 non-toxic plastic bags inside, net weight 230,0 Kg and gross weight 248,0 Kg;
  • White plastic pails of high density (PEAD), net weight 18,0 Kg net and 19,0 Kg gross;

5- Temperature:

  • -15? (?5?)

6- Validity:

  • 02 years

F) Cashew Concentrate Clarified Juice 65?Brix

1- Organoleptic:

  • Color: Light yellow
  • Flavor: Characteristic, free of burnt flavor, oxidate and/or spicy.
  • Smell: Characteristic.

Note: Precocious variety (duarf cashew tree) or giant (common)

2- Physical-Chemical:

  • ?rix 65,0 (?0,5)
  • Acidity 1,2 (?0,2)
  • pH 3,6 (?0,2)
  • %Pulp ZERO

3- Microbiological : Pasteurized

  • Total bacterial count maximum 1000 UFC/g
  • Mould and yeast maximum 100 UFC/g
  • Total coliforms absent in 1g
  • E. Coli absent in 0,1g

4- Packing:

  • Frozen iron drums packed in 02 non-toxic plastic bags inside, net weight 265,0 Kg and gross weight 283,0 Kg;
  • White plastic pails of high density (PEAD), net weight 18,0 Kg net and 19,0 Kg gross;

5- Temperature:

  • -15? (?5?)

6- Validity:

  • 02 years

G) Melon Concentrate Juice 36?Brix

1- Organoleptic:

  • Color: Characteristic of the fruit.
  • Flavor: Characteristic, free of burnt flavor, oxidate and/or spicy.
  • Smell: Characteristic.
  • Variety: Valenciano (yellow)

2- Physical-Chemical:

  • ?rix 36,0 (?0,5)
  • Acidity 1,8 (?0,3) (*)
  • pH 4,8 (?0,2)
  • %Pulp 60,0 (?10,0)

(*) With acidity correction

3- Microbiological : Pasteurized

  • Total bacterial count maximum 1000 UFC/g
  • Mould and yeast maximum 100 UFC/g
  • Total coliforms absent in 1g
  • E. Coli absent in 0,1g

4- Packing:

  • Frozen iron drums packed in 02 non-toxic plastic bags inside, net weight 230,0 Kg and gross weight 248,0 Kg;
  • White plastic pails of high density (PEAD), net weight 18,0 Kg net and 19,0 Kg gross;

5- Temperature:

  • -15? (?5?)

6- Validity:

  • 02 years

H) Melon Concentrate Clarified Juice 50?Brix

1- Organoleptic:

  • Color: Light yellow
  • Flavor: Characteristic, free of burnt flavor, oxidate and/or spicy.
  • Smell: Characteristic.
  • Variety: Valenciano (yellow)

2- Physical-Chemical:

  • ?rix 50,0 (?1,0)
  • Acidity 3,3 (?0,3)
  • pH 4,0 (?0,2)
  • %Pulp ZERO

3- Microbiological : Pasteurized

  • Total bacterial count maximum 1000 UFC/g
  • Mould and yeast maximum 100 UFC/g
  • Total coliforms absent in 1g
  • E. Coli absent in 0,1g

4- Packing:

  • Frozen iron drums packed in 02 non-toxic plastic bags inside, net weight 240,0 Kg and gross weight 258,0 Kg;
  • White plastic pails of high density (PEAD), net weight 18,0 Kg net and 19,0 Kg gross;

5- Temperature:

  • -15? (?5?)

6- Validity:

  • 02 years



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