Article 12
United Kingdom
Tomato flakes shall have:
a characteristic red colour; and
a good flavour, characteristic of a properly processed product; and
be free from flavours and odours foreign to the product.
The dry weight content of tomato flakes shall be at least 93 %.
The content of mineral and vegetable impurities together shall not exceed 1 % by weight of the product. For this purpose, ‘vegetable impurities’ means plant material visible by the naked eye which is not part of the tomato itself or which has been attached to the fresh tomato but should have been removed during processing, in particular tomato leaves, stalks, calyx bracts.
As an additive in the manufacture of tomato flakes only silicon dioxide (551) may be used. However, the silicon dioxide content shall not exceed 1 % by weight.
The mould count of tomato flakes shall, when homogenized in water to reach 8 % dry weight content, not exceed 70 % positive fields.