Product: Sindura Mango Puree / Pulp (min. 16 Brix)
Variety: Karnataka
Origin: India
Specifications Of Fruit Purees & Concentrates
Packing
220 litres aseptic Bag-In-Drums – 215 Kgs Nett
Container Loading
Bag – In – Drums – 80 Drums / 20 Ft Fcl
Storage
Storage at ambient temperature (do not freeze)
Shelf Life
24 months from the date of production under ambient temperature
| PARAMETER GROUP | RANGE VALUE |
|---|---|
Physical & Chemical |
|
| Refractometric Brix @ 20 Deg Cel | 16 - 18 Brix |
| Acidity As % Anhyd. Citric Acid | 0.40 – 0.70% |
| pH As Natural | < 4.2 |
| Consistency – Bostwick | 9 – 15 cms/30 secs |
| Brix – Acid Ratio | 23 – 40 |
| Black Specks / 10 gm | NIL |
| Brown Specks / 10 gm | < 10 |
Microbiological |
|
| Total Plate Count cfu/ gm | < 10 |
| Yeast & Mould Count cfu / gm | < 10 |
| Coliform Count cfu / gm | Absent |
| Pathogens cfu / gm | Absent |
Organoleptic |
|
| Colour | Golden Yellow |
| Flavour & Aroma | Characteristics of typical ripe Sindura Mango |
| Taste | Free of any fermentation or any other off taste |
| Appearance | Homogenous, no foreign matter |