Fruit purees

Apricot puree 30%

On organoleptic indicators pastes and purees meet the requirements specified in the table below:

Name of parameters Characteristics
External appearance and consistency Homogeneous concentrated, evenly rubbed or crushed (pulp) mass without seeds, stones, peel and seed nests and fruit stem spread on horizontal surface.
Color Typical for ripe fruits of apricot, from light yellow to bright orange colors.
Taste Sour-sweet, flavor, typical of fully-boiled puree, made of this kind of fruit, berries, or their mixture.

On physicochemical parameters pastas and purees meet the standards shown in the Table below:

Name of parameters Norm Control methods
Mass concentration of soluble solids, %, at least: 30-36 GOST 28562
Mass concentration of titratable acids in terms of malic acid, %, not more than 4,0 GOST 25555.0
Mineral impurities Not allowed GOST 25555.3
Vegetable matters Not allowed GOST 26323
Foreign impurities Not allowed Visually

Apple paste 25-30%

Apple paste 30%

On organoleptic indicators pastes and purees meet the requirements specified in the table below:

Name of parameters Characteristics
External appearance and consistency Homogeneous concentrated, evenly rubbed or crushed (pulp) mass without seeds, stones, peel and seed nests and fruit stem spread on horizontal surface.
Color Typical for ripe fruits of apple, from light yellow to cream colors.
Taste Natural flavor, well-defined characteristics of this kind of fruit/berries or their mixture. No smell and tastes from outside sources are allowed.

On physicochemical parameters pastas and purees meet the standards shown in the Table below:

Name of parameters Norm Control methods
Mass concentration of soluble solids, %, at least: 25-30 GOST 28562
Mass concentration of titratable acids in terms of malic acid, %, not more than 3,0 GOST 25555.0
Mineral impurities Not allowed GOST 25555.3
Vegetable matters Not allowed GOST 26323
Foreign impurities Not allowed Visually

Apple paste 25%

On organoleptic indicators pastes and purees meet the requirements specified in the table below:

Name of parameters Characteristics
External appearance and consistency Homogeneous concentrated, evenly rubbed or crushed (pulp) mass without seeds, stones, peel and seed nests and fruit stem spread on horizontal surface.
Color Typical for ripe fruits of apple, from light yellow to cream colors.
Taste Natural flavor, well-defined characteristics of this kind of fruit/berries or their mixture. No smell and tastes from outside sources are allowed.

On physicochemical parameters pastas and purees meet the standards shown in the Table below:

Name of parameters Norm Control methods
Mass concentration of soluble solids, %, at least: 25-30 GOST 28562
Mass concentration of titratable acids in terms of malic acid, %, not more than 3,0 GOST 25555.0
Mineral impurities Not allowed GOST 25555.3
Vegetable matters Not allowed GOST 26323
Foreign impurities Not allowed Visually

Peach puree 30%

On organoleptic indicators pastes and purees meet the requirements specified in the table below:

Name of parameters Characteristics
External appearance and consistency Homogeneous concentrated, evenly rubbed or crushed (pulp) mass without seeds, stones, peel and seed nests and fruit stem spread on horizontal surface.
Color Typical for ripe fruits of peach, from bright yellow to light brown colors.
Taste Natural flavor, well-defined characteristics of this kind of fruit/berries or their mixture. No smell and tastes from outside sources are allowed.

On physicochemical parameters pastas and purees meet the standards shown in the Table below:

Name of parameters Norm Control methods
Mass concentration of soluble solids, %, at least: 30-36 GOST 28562
Mass concentration of titratable acids in terms of malic acid, %, not more than 4,0 GOST 25555.0
Mineral impurities Not allowed GOST 25555.3
Vegetable matters Not allowed GOST 26323
Foreign impurities Not allowed Visually

Plum puree 20%

On organoleptic indicators pastes and purees meet the requirements specified in the table below:

Name of parameters Characteristics
External appearance and consistency Homogeneous concentrated, evenly rubbed or crushed (pulp) mass without seeds, stones, peel and seed nests and fruit stem spread on horizontal surface.
Color Typical for ripe fruits of plum, from purple to maroon colors.
Taste Natural flavor, well-defined characteristics of this kind of fruit/berries or their mixture. No smell and tastes from outside sources are allowed.

On physicochemical parameters pastas and purees meet the standards shown in the Table below:

Name of parameters Norm Control methods
Mass concentration of soluble solids, %, at least: 30-36 GOST 28562
Mass concentration of titratable acids in terms of malic acid, %, not more than 3,5 GOST 25555.0
Mineral impurities Not allowed GOST 25555.3
Vegetable matters Not allowed GOST 26323
Foreign impurities Not allowed Visually

Raspberry paste 40%

On organoleptic indicators pastes and purees meet the requirements specified in the table below:

Name of parameters Characteristics
External appearance and consistency Homogeneous concentrated liquid without seeds, stones, peel and seed nests.
Color Natural, homogenous, typical for raspberry color.
Taste Natural flavor, well-defined characteristics of this kind of fruit/berries or their mixture. No smell and tastes from outside sources are allowed.

On physicochemical parameters pastas and purees meet the standards shown in the Table below:

Name of parameters Norm Control methods
Mass concentration of soluble solids, %, at least: 30-36 GOST 28562
Mass concentration of titratable acids in terms of malic acid, %, not more than 3,0 GOST 25555.0
Mineral impurities Not allowed GOST 25555.3
Vegetable matters Not allowed GOST 26323
Foreign impurities Not allowed Visually

Tomato paste 30-36%

Tomato paste 30%

On organoleptic indicators pastes and purees meet the requirements specified in the table below:

Name of parameters Characteristics
External appearance and consistency Homogeneous concentrated mass of spreading consistency without dark inclusions, coarse seeds and peel.
Color Typical for tomato color, from orange-red to dark red with yellow tint.
Taste Natural, typical color of concentrated tomato paste, without bitterness, burnt pieces and other foreign flavors and smells.

On physicochemical parameters pastas and purees meet the standards shown in the Table below:

Name of parameters Norm Control methods
Mass concentration of soluble solids, %, at least: 30-36 GOST 28562
Mass concentration of titratable acids in terms of malic acid, %, not more than 8,0 GOST 25555.0
Mineral impurities Not allowed GOST 25555.3
Vegetable matters Not allowed GOST 26323
Foreign impurities Not allowed Visually

Tomato paste 36%

On organoleptic indicators pastes and purees meet the requirements specified in the table below:

Name of parameters Characteristics
External appearance and consistency Homogeneous concentrated mass of spreading consistency without dark inclusions, coarse seeds and peel.
Color Typical for tomato color, from orange-red to dark red with yellow tint.
Taste Natural, typical color of concentrated tomato paste, without bitterness, burnt pieces and other foreign flavors and smells.

On physicochemical parameters pastas and purees meet the standards shown in the Table below:

Name of parameters Norm Control methods
Mass concentration of soluble solids, %, at least: 30-36 GOST 28562
Mass concentration of titratable acids in terms of malic acid, %, not more than 8,0 GOST 25555.0
Mineral impurities Not allowed GOST 25555.3
Vegetable matters Not allowed GOST 26323
Foreign impurities Not allowed Visually

Pomegranate concentrate 65%

On organoleptic indicators pastes and purees meet the requirements specified in the table below:

Name of parameters Characteristics
External appearance and consistency Thick, almost transparent liquid, without seeds and stones.
Color Natural, typical to pomegranate color, from red to maroon.
Taste Natural flavor, well-defined characteristics of this kind of fruit/berries or their mixture. No smell and tastes from outside sources are allowed.

On physicochemical parameters pastas and purees meet the standards shown in the Table below:

Name of parameters Norm Control methods
Mass concentration of soluble solids, %, at least: 30-36 GOST 28562
Mass concentration of titratable acids in terms of malic acid, %, not more than 3,5 GOST 25555.0
Mineral impurities Not allowed GOST 25555.3
Vegetable matters Not allowed GOST 26323
Foreign impurities Not allowed Visually

Cherry concentrate 70%

On organoleptic indicators pastes and purees meet the requirements specified in the table below:

Name of parameters Characteristics
External appearance and consistency Thick, almost transparent liquid, without seeds and stones.
Color Natural, homogenous, typical to cherry, from red to maroon colors.
Taste Natural flavor, well-defined characteristics of this kind of fruit/berries or their mixture. No smell and tastes from outside sources are allowed.

On physicochemical parameters pastas and purees meet the standards shown in the Table below:

Name of parameters Norm Control methods
Mass concentration of soluble solids, %, at least: 30-36 GOST 28562
Mass concentration of titratable acids in terms of malic acid, %, not more than 4,0 GOST 25555.0
Mineral impurities Not allowed GOST 25555.3
Vegetable matters Not allowed GOST 26323
Foreign impurities Not allowed Visually

Apple concentrate

On organoleptic indicators pastes and purees meet the requirements specified in the table below:

Name of parameters Characteristics
External appearance and consistency Thick, almost transparent liquid, without seeds and stones.
Color Natural, homogenous, typical to apple color.
Taste Natural flavor, well-defined characteristics of this kind of fruit/berries or their mixture. No smell and tastes from outside sources are allowed.

On physicochemical parameters pastas and purees meet the standards shown in the Table below:

Name of parameters Norm Control methods
Mass concentration of soluble solids, %, at least: 30-36 GOST 28562
Mass concentration of titratable acids in terms of malic acid, %, not more than 1,5 GOST 25555.0
Mineral impurities Not allowed GOST 25555.3
Vegetable matters Not allowed GOST 26323
Foreign impurities Not allowed Visually