Can Cutting Pacific Coast Producers

Presented by:

Ed Brink

Introduction Label Information

How do you know what is in the can?? Principal panel display

Style of Pack--Halves, Sliced, Whole, Diced…. Packing Medium -- Syrup, juice, water, puree... Net Weight -- Total weight of contents Nutritional Panel -- sodium

Contains the serving size, key info like calories, fat, fiber, etc.

Item number is shown adjacent to the distributed by clause. Item codes are helpful when needing to reorder samples.

Ingredients

When comparing products the ingredient statement is key: Ingredients listed by order of

predominance or weight. Key to determining value. Higher quality products will list more

expensive ingredients first.

Can Code

Contains the following information: The item that was intended to be

packed including styles, pack mediums, grade, special formulations.

The year, month, day, and sometimes the hour or shift the item was packed.

This information has been recorded by the manufacturer and can be traced back to quality records and determine to whom other merchandise was shipped.

USDA Grades USDA Grading System (A= Fancy, B=Choice/Extra

Standard, C=Standard Fruit (100 point system 25 points for each category)

Color Character (Texture) Uniformity of size Absence of defects

Tomatoes Color Character Drained Weight (whole tomatoes) 54.7oz Std, 63.5

Ex Std Defects

What is missing? Flavor

Canned Terminology Bostwick:

The term frequently used to describe the thickness of tomato products. The unit of measure on a consistometer.

Brix or NTSS: Natural Tomato Soluble Solids indicates the percentage of soluble solids, mostly sugars, in

the products that are dissolved into the liquid. Expressed either as percent Brix or percent NTSS. The readings are taken on a refractometer.

Calcium Chloride A calcium salt commonly used in tomato products, to control texture. A firming agent.

Citric Acid A food acid naturally found in tomatoes, used to increase acidity or lower PH.

Drained Weight The weight as measured after draining all liquids.

Finish A measure of texture and appearance, especially on tomato products. Generally

expressed as coarse or fine.

Reman or Remanufactured Sauces Sauces that are produced from tomato paste and not from fresh tomatoes.

Specific Gravity A measure of density of tomato products, especially tomato puree (1.045,1.06,1.07). The

higher the value the more solids in the product.

The right item

Value = ratio of cost to quality Quality = drained weight, taste, yield Show yield analysis.

Must be a fit with the right operation Skill level in the kitchen

Prison vs White table cloth Sophistication of clientele

University vs Elementary school

Complaint Process Operator discovers a problem.

Extraneous/foreign material Poor quality, color, drained weight,

defects, broken segments, poor taste, etc Can code is the key!!

Not the UPC symbol Not the case code although sometimes

that is helpful. The code on the can either embossed or

ink jet printed