Fig Syrup
08042090Fig syrup is a product that is obtained by mixing fig puree or fig extract with water and sugar with the help of heating until it reaches the desired concentration and is stored and packaged by physical methods.
Product Technical Specifications:
Fig Syrup Technical Specifications | ||
No. | Characteristics | Measurement Limit |
1 | Taste and Smell | Fig syrup should have its own natural taste and smell and should be free of any taste and smell caused by burning, fermentation, sourness and moldiness. |
2 | Color | Natural |
3 | Foreign Material | Negative |
4 | Foreign Material | Negative |
5 | Brix at 20 Degrees Celsius (grams per hundred grams) | Min 65 |
6 | Acidity (weight percentage) | Min 0.5 |
7 | Total Sugar (weight percentage) | Min 58 |
8 | Formalin (milliliters in 100 milliliters) | Min 7 |
9 | PH | Max 4 |
10 | Sulfuric Anhydride SO2 Residue (mg/kg) | Max 10 |
Microbiology:
Microbiology of Fig Syrup | |||
Measurement Limit | Unit | Characteristics | No. |
100 | (cfu/gr) | Aerobic Bacteria | 1 |
10 | (cfu/gr) | Acid Resistant Bacteria | 2 |
10 | (cfu/gr) | Mold | 3 |
50 | (cfu/gr) | Smophilic Yeasts | 4 |
Storage Conditions: Fig syrup should be stored in a dry and cool place. The suitable storage temperature for storing fig syrup is between 0 and 5 degrees Celsius.
Certifications:
- Iran National Standards Organization
- Iran Plant Protection Organization
- Standard of Good Agricultural Practices
- Organic Agricultural Products Certification
- physical, chemical and microbial analyzes from the most reliable laboratories
- HACCP
- ISO
- FSSC
- IFS
- SGS
- BRC
