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Can Cutting Pacific Coast Producers

Can Cutting Pacific Coast Producers

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Can Cutting Pacific Coast Producers

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  1. Can Cutting Pacific Coast Producers Presented by: Ed Brink

  2. 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.

  3. 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.

  4. 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.

  5. 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

  6. 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.

  7. 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

  8. 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