Natural Applesauce

SPECIFICATION

 GENERAL DESCRIPTION: 

Applesauce shall be packed in accordance with Good Manufacturing practices and shall comply with the FDA Standard of Identity, Part 145.110, Canned Apple Sauce, of the Code of Federal Regulations, Title 21, as revised April 1, 1990, or as further amended, and to all applicable USDA, state and local regulations.

Applesauce is prepared from a blend of at least three sound processing varieties of apples.  The fresh apples are washed, inspected, peeled and cored, inspected again, and chopped.  The chopped apples are then cooked in a continuous operation.  The cooked apple pulp is passed through a stainless steel screen to give grainy finish to the sauce.  The hot sauce is filled into washed containers and rapidly cooled in chlorinated water.

This product is packed under the supervision of the Orthodox Union and are certified as kosher when bearing the symbol on the label.

Nutrition Information:

Ingredients:

Apples, water and salt.

Physical Properties:

Flavor:  Pleasing, characteristic apple flavor, free from any undesirable flavors from overripe apples, oxidation, fermentation, caramelization, or musty storage conditions. 

Color:  Uniformly bright, light golden color, free from discoloration due to oxidation, overcooking, or other causes.

Consistency:  Medium flow.

Texture:  Evenly divided, grainy finish.

pH:  3.4-3.8

Storage:

Dry storage is recommended between 40 deg. F. and 80 deg. F. Best used within 24 months.  Maximum recommended product life 36 months.