Description:
Mango slice, Mango pulp totapari, alphonso, kesar mango pulp GuavaFruit Pulp, White Guava Pulp, Pink Guava Pulp, tomato paste
Mango pulb (Alphonso, Kesar, Totapuri etc) are made from selectedvarieties of Mango. Fully matured Mangoes are harvested, quicklytransported to our fruit processing plant, inspected and washed.Selected high quality fruits go to the controlled ripeningchambers; Fully Ripened Mango fruits are then washed, blanched,pulped, deseeded, centrifuged, homogenized, concentrated whenrequired, thermally processed and aseptically filled maintainingcommercial sterility.
PRODUCT SPECIFICATIONS
Product: Alphonso Mango Puree / Pulp -Natural
Origin India
| Parameter Group | Range Value |
1 | Physico-Chemical |
|
1.1 | Refractometric Brix @ 20 C (Brix ) | 16 Minimum |
1.2 | Acidity (% As Anhyd. Citric Acid) | 0.5 - 0.8 |
1.3 | pH As Natural | 3.5 - 4 |
1.4 | Consistency - Bostwick at 25oC (Cm/30 sec ) | 7.0 - 12.0 |
1.5 | Brix-Acid Ratio | 20 - 40 |
1.6 | Black Specks (per100 gm) | NMT 20 |
1.7 | Brown Specks(per100 gm) | NMT 40 |
2 | Microbiological |
|
2.1 | Total Plate Count (CFU / gm) | NMT 10 |
2.2 | Yeast & Mould Count (CFU / gm) | NMT 10 |
2.3 | Coli form Count (CFU / gm) | Absent |
3 | Organoleptic |
|
3.1 | Colour | Orange Yellow |
3.2 | Flavour & Aroma | Characteristic of Natural Ripe Alphonso Mango, Free From OffFlavour |
3.3 | Appearance | Smooth, Uniform, Homogenous, No Foreign Matter |
4 | Additives & Preservatives |
|
4.1 | Free from sugar, preservatives & pigments |
|
5 | Packing |
|
5.1 | Aseptic Bag-In-Steel Drums | Net wt.215 - 220 Kgs/ Or 3.1 Kg Can |
6 | Storage |
|
6.1 | Recommended Storage Temperature | @ 10 C |
6.2 | Maximum Storage Temperature | @ 25 C |
7 | Shelf Life |
|
7.1 | From the Date of Production | 18 Months |
8 | Shipping / Container Loading |
|
8.1 | Bag-In-Drums - 80 Drums per 20 Ft Dry Container | Or 6 Cans in One carton. Approx.700 to 750Cartons |
