ancer for pizza.
Technique Parameters:
1, Concentration:
A) 28 - 30%, hot break / cold break
B) 36 - 38%, cold break
2. Product Features
Acidity: PH 4.10 ~ 4.20
Moisture: 0.98 ~ 0.93
Concentration of tomato sauce (according to the analysis of light meter): 18% -30%
3. Processing methods
Canned food by vacuum sealing, sterilizing, insulating, then can be put into the shelf
4. Packaging sealed by metl container
5. Concentration28 - 30%, hot break / cold break 36 - 38%, cold break