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Home > Agriculture & Food > Condiment & Seasoning > Seasoning Sauce > HOT!! 210g Spaghetti Tomato Pasta for Brand Sauce 28%-30%
HOT!! 210g Spaghetti Tomato Pasta for Brand Sauce 28%-30%
Negotiable
MOQ: 1 Twenty-Foot Container (Price negotiable depending on order volume and customization)
Key Specifications
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Type:
Ketchup
Form:
Liquid
Taste:
sweet
Payment & Shipping
Payment Methods:
Port of Shipment:
Xiamen/Ningbo
Delivery Detail:
Delivery time depends on order quantity.
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Type
Ketchup
Form
Liquid
Taste
sweet
Color
Red
Packaging
Box, Can (Tinned)
Certification
FDA, HACCP, ISO
Primary Ingredient
Tomato
Brix (%)
2 %
Max. Moisture (%)
2 %
Additives
salt water
Weight (kg)
0.07 kg
Shelf Life
2years
Place of Origin
Xinjiang, China
Brand Name
BAIHE/OEM
Specifications
MOQ:1*20'fclHigh nutritional value
fresh tomato sauce with vit B,D,F protein
100% fresh tomato with high quality produts
brix 28-30% for west africa market Tomato Sauce & KetchupCertificates: HACCP, HALAL, FDA, QSTailored Products with different specifications are available in sizes: 70g, 198g, 210g, 400g, 800g, 850g, 2200g, 3000g and 1000g.Tomato sauce ketchup is available in either lithographic tin-plated can or paper labelled.Tomato Sauce & Ketchup1) 50tins/carton,about 4450 cartons per 20' container.2) Provide OEM service.
OurTomato Sauce & Ketchuphas such specifications:1.OurTomato Sauce & Ketchup's Sensory Properties.1.1colour: Bright to dark red1.2 taste and Smell: typical sweet and acid with tomato smell.1.3 Texture: Smooth homogeneous, proper thickness.2. OurTomato Sauce & Ketchup's Physical and chemical index2.1 Soluble Solid : 28-30%, 22-24%(20, brix)2.2 Lycopene :≥65.0mg/800g2.3Ph Value:3.8-4.22.4 Bostwick 7-9cm/30sec.2.5 Packing:70g/tin3. Hyienic standard of our Tomato Sauce & Ketchup3.1 Howard mould count:≤15-20%(max)3.2 Pathogenic Bacteria:03.3 Heavy metal contents:Sn:≤200mg/kgCu≤10mg/kgPb:≤1mg/kgAs:≤0.5mg/kg
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Business Type
Manufacturer, Trading Company
Year Established
1994
Factory Size
50,000-100,000 square meters
Total Employees
101 - 200 People
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