Manufacturer of Aseptic/Canned Purees & Concentrates of Mangoes, Guavas and Papaya ...  
     
  Sweetened Alphonso Puree  
     
  Product Description  
  The fruit used in the manufacture of the pulp is to be of the Alphonso variety . The fruit shall be picked as near as possible to maturity shall be uniformly ripe and must be of a characteristic colour for mature fruit.  
     
 
   Physio-Chemical
Refractometric Brix @ 20°C (Brix) : 22.0 - 24.0
Acidity (As % Anhydrous Citric Acid ) : 0.40 Minimum
pH : 3.50 - 4.20
Consistency- Bostwick@ 25°C(cms/30sec) : 10.0 - 12.0
Black Specks (nos/10 gm) : NIL
Brown Specks (nos/10 gm) : <5


   Microbiological Specification
Total Plate Count (cfu/gm ) : <10
Yeast & Mould Count (cfu/gm ) : < 10
Coliform Count (cfu/gm ) : Absent
ATSB /gm : Absent
   Organoleptic
Colour : Golden Yellow
Flavour : Typical Ripe Alphonso
Taste : Characteristic Alphonso Mango
Appearance : Homogenous & Free From Foreign Matter
Additives & Preservatives : Free from Added Sugars, Flavours, Aromas, Colours & Preservatives


   Others
Storage Condition : Ambient not exceeding 25°C
Shelf Life : 24 Months from the Date of Production under recommended storage conditions.
Container Load : 1700 Cartons of 850 g x 12 Cans & 3440 Trays of 850 g x 6 Cans in a 20 Feet Dry Container.