Analysis
The following analyses are performed by our food laboratory:
- Tomato paste evaluation for the fishing industry
- pH
- Acidity
- Concentration (°Brix)
- Howard Mould Count
- Colour (Hunter notation)
- Bostwick Viscosity
- Blob Viscosity
- Starch performance for addition to tomato sauce
- Bostwick Viscosity
- Blob Viscosity
- Viscosity
- Brookfield
- Haake Rotovisco at different
temperatures and sheer rates for pump sizing
- Foreign object identification
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Customer complaints
- Colour (L,a,b)
- Can evaluations