Product Spec Pineapple Puree

TECHNICAL SPECIFICATIONS PRODUCT CODE : 524
Version : B
Updated on : 20/10/2014
Frozen PINEAPPLE Puree 6 x 1 Kg
Checked by : C.GARNIER
Food Safety Manager
Starting from date of minimum durability : 2017/03/10
DESCRIPTION OF THE PRODUCT
Frozen fruit puree is made by crushing and refining whole fruits selected from homogeneous batches of selected varieties in order to guarantee
a typical colour and taste of fresh fruit.
CONTROLS AND CHARACTERISTICS
TECHNICAL CHARACTERISTICS : (check lead on raw material of every batch received)

Ingredient(s) : Pineapple 100%
Origin(s) : Costa Rica, Philippines
No colorings and preservatives according to the legislation.
Thermic process : flash pasteurization
Date of minimum durability : 30 months from production date
PHYSICO-CHEMICAL CHARACTERISTICS : (checked all along the production)

(depending on methods and equipment used)
Brix with the refractometer at 68°F : 14° Brix +/-2
Dry extract for information only (+/-1, 50%) : 15,6%
pH with pHmeter at 68°F : 3,60 to 4,00
ORGANOLEPTIC CONTROLS : (check on every batch by an internal panel)

Color : Sensory Profile : Viscosity :
sensory intensity
10
8
fullness 6 sweetness
4
2
0 0 5 10
aromatic strengh acidity

liquid very thick
Picture not contractual bitterness
NUTRITIONAL INFORMATION : (average values per 100g - Calculation according to Reglementation (EU) N°1169/2011)
Energy Energy Fat Of which Carbohydrates Of which Fiber Protein Salt

in Kj in Kcal in g saturates in g sugars in g in g in g
in g in g
246 58 <0,8 <0,1 14 12 1 <0,5 <0,01
BACTERIOLOGICAL CHARACTERISTICS : (1 analysis per batch minimum)
Standards (m) Tolerance (3m)* Methods

Aerobic micro-organisms at
< 5000 ufc/g 15 000 ufc/g 3M-01/1-09/89
86°F
Enterobacterie < 10 ufc/g 30 ufc/g 3M-01/6-09/97
Yeasts < 1500 ufc/g 4500 ufc/g NF V 08-059
Moulds < 1500 ufc/g 4500 ufc/g NF V 08-059
3M-01/8-06/01 inc à
< 5 ufc/g
E.coli 44°C
* Tolerances according uncertainty analysis,sampling
Boiron Frères S.A.S

BP21016 - 26958 Valence Cedex 9 (France)
RCS Romans sur Isère 542 015 763 siret 542 015 763 00049 ape 1039B
Commandes : Fax: + 33 (0)4 75 47 87 50 - E.mail : [email protected]
FOOD SAFETY
Allergens: our product contains no allergens according to Directive 2007/68/EC, ANNEXE III.
Our raw materials are selected from non -genetically modified organisms and therefore no specific labelling is required in the list of ingredients
according to CE 1830/2003 and 1829/2003.
The raw materials we select are not ionized and respect the European legislation (EC) N°149/2008 and (EC) 396/2005 relating to pesticides and
regulation (EC) N°629/2008 relating to heavy metals.
Our packagings respect regulations (CE) 1935/2004 and (UE) N° 10/2011 related to materials and objects intended to come into contact with
foodstuff.
Traceability and HACCP: our company respects European regulation 178/2002 and regulation (CE) 2073/2005 related to the microbiological
criteria.Our traceability takes into account the raw material and packaging supplies,the transformation and distribution of the finished
product.The products go through the metal detector.
CERTIFICATION
Our production site and the site is certified ISO 9001 and ISO 14001.Kosher certified product, Halal certified product.
DIET
Diet Appropriate for
vegetarien Yes
vegan Yes
coeliac Yes
PACKAGING AND PALLETIZATION

SALES UNIT BOXES
1kg Tray covered with a lid
Packaging Cardboard contains 2 layers of 3 trays
Peel-off film
Polypropylene (PP) for food contact
Composition Peel-off film is made of plastic complex for recyclable cardboard
food contact
Net weight 1 000 g minimum 6 000 g minimum
Gross weight 1 065 g +/-5 g 6 630 g +/- 50 g
Size 250 x 97 x 91 mm, i.e. 0,0022 m³ 295 x 263 x 180 mm, soit 0,01396 m³
(including lid)
(01) GTIN (240) ADDITIONNAL ID (10) BATCH/LOT
EAN codification 3 389130 00524 4 (EAN 13)
(15) BEST BEFORE END
Customs code
Traceability Item code + Batch number + packaging time
Storage conditions and transport Storage at : -18°C (0°F)
PALLETIZATION
Number cardboard per layer 12 Number of consumer units per pallet 720
EUROP 800 X 1 200 mm

Number layers per pallet 10 Type and pallet dimensions
Number cardboard per pallet 120 Height of the pallet 1 955 mm
STORAGE and USE RECOMMENDATIONS

STORAGE CONDITIONS:
Before defrosting: -18°C (0°F) After defrosting: +2°C/+4°C (+35°F/+39°F)
DEFROSTING AND USES:
In order to maintain all the sensory qualities of our product, Les Vergers Boiron recommend you to defrost the product in its original closed
packaging, for information during 24 hours minimum at +35/+39°F.
If needed you can also defrost the product in its original packaging in bain-marie or at a mild temperature in a micro-wave oven.
In order to obtain a perfectly homogenous product, Vergers Boiron recommend you, to defrost the whole product and mix it.
After defrosting, the product can be stored for 15 days at +35/+39°F in its closed packaging.
Defrosti g a d storage after defrosti g are the user’s respo si ility a d ust e do e i a orda e with good hygie e a d HACCP pra ti es.
DO NOT REFREEZE A DEFROSTED PRODUCT

Version B
Boiron Frères S.A.S
BP21016 - 26958 Valence Cedex 9 (France)
RCS Romans sur Isère 542 015 763 siret 542 015 763 00049 ape 1039B
Commandes : Fax: + 33 (0)4 75 47 87 50 - E.mail : [email protected]

Product Spec Pineapple Puree

Uploaded by

Copyright:

Available Formats

Product Spec Pineapple Puree

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Product Spec Pineapple Puree

Uploaded by

Copyright:

Available Formats

TECHNICAL SPECIFICATIONS PRODUCT CODE : 524

Starting from date of minimum durability : 2017/03/10

DESCRIPTION OF THE PRODUCT

CONTROLS AND CHARACTERISTICS

TECHNICAL CHARACTERISTICS : (check lead on raw material of every batch received)

PHYSICO-CHEMICAL CHARACTERISTICS : (checked all along the production)

ORGANOLEPTIC CONTROLS : (check on every batch by an internal panel)

aromatic strengh acidity

Picture not contractual bitterness

Energy Energy Fat Of which Carbohydrates Of which Fiber Protein Salt

BACTERIOLOGICAL CHARACTERISTICS : (1 analysis per batch minimum)

Standards (m) Tolerance (3m)* Methods

Boiron Frères S.A.S

PACKAGING AND PALLETIZATION

Storage conditions and transport Storage at : -18°C (0°F)

EUROP 800 X 1 200 mm

Number cardboard per pallet 120 Height of the pallet 1 955 mm

STORAGE and USE RECOMMENDATIONS

DO NOT REFREEZE A DEFROSTED PRODUCT

You might also like