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Sardine/Mackerel in Tomato Sauce
Origin: Thailand
Net Weight (g) 125, 155, 200, 425

Canned Sardine Fish in Vegetable Oil /125g Canned Sardines /Canned Fish canned tuna sardine in tomato sauce Fresh sardines are small, oily, saltwater fish that are a popular seafood item. They have a silver-blue color and a slightly
sweet, mild flavor. Sardines are rich in omega-3 fatty acids, vitamins, and minerals, making them a healthy food choice. Fresh sardines are typically sold whole and can be grilled, baked, fried, or smoked. They are a popular ingredient in Mediterranean and Asian cuisine and are commonly used in salads, sandwiches, and pasta dishes. Sardines are a popular export item for countries with a strong fishing industry, and they are in high demand in markets around the world. Premium quality Sardines/ Mackerel in Tomato Sauce 125g. 155g. 200g. 215g. 425g. in different type of cans, Oval, Tall, Round. Manufactured with international quality control standard under HACCP, GMP, BRC and Halal with experience in the industry almost 100 years.

Food Grade Sodium Alginate Use In Dairy Products For Thickener. Also Use In Jam , Tomato Juice & Ketchup , Pudding & Canned Products. It Is Use In Noodle , Bread & Frozen Products For Hydration Agent. This Product Is High Grade And Pure.

Tomato paste Wholesale Online Turkish origin is a product that is made from the highest quality boiled pureed tomatoes.

It differs from tomato puree concentration â?? it has more solids tomatoes than tomato puree. The solids content in tomato paste is from 20 to 40%. Our past�µ is made exclusively from the best Turkish tomatoes with quality control!

Tomato paste Cold Break 24-26%

Brix: 24-26%
Bostwick: 6-11 sm/30SEC
Total acidity (as citric acid monohydrate) =
(Titratable acidity x 100 / Brix) 6-9%
PH 4.20 �± 0.2
Lycopene: 55 MG/100G min
Color A/B: 2.0-2.25
Howard Mould Count at 8�° Brix max â?? 40%
Packing in 220 liter Aseptic Bag in Iron drums


Tomato pasts Cold Break 28-30%

Brix: 28-30%
Bostwick: 7-10 sm/30sec
Total acidity (as citric acid monohydrate) =
(Titratable acidity x 100 / Brix) 6-9%
PH 4.20 �± 0.2
Lycopene: 55 mg/100g min
Color A/B: 2.0-2.25
Howard Mould Count at 8�° Brix max â?? 40%
Packing in 220 liter Aseptic Bag in Iron drums

Paste Cold Break 36-38%

Brix: 36-38%
Bostwick: 6-10 sm/30sec
PH: 4.2 �± 0.2
Lycopene: 55 mg/100g min
Color A/B: 2.0-2.25
Howard Mould Count at 8�° Brix â??max â?? 40%
Packing in 220 liter Aseptic Bag in Iron drums

Tomato paste Wholesale

Spec.

N.W.(kg)

G.W.(kg)

CTNS/20â??FCL

70gX50tins/ctn

3.5

4.70

4600

70gX100tins/ctn

7

9.30

2400

140gX50tins/ctn

7

8.80

2550

170gX48tins/ctn

8.16

10.50

2200

200gX48tins/ctn
198gX48tins/ctn

9.6

11.90

1780

210gX48tins/ctn

10.08

12.90

1790

400gX24tins/ctn

9.60

11.70

1980

800gX12tins/ctn

9.6

11.50

1980

850gX12tins/ctn

10.2

12

1900

2.2kgX6tins/ctn

13.2

15

1511

3kgX6tins/ctn

18

19.90

1092

3.15kgX6tins/ctn

18.9

22

1092

4.5kgX6tins/ctn

27

30

750

It is a thick paste made by cooking tomatoes for several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate.

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