Manufacturer of Aseptic/Canned Purees & Concentrates of Mangoes, Guavas and Papaya ...  
     
  Sweetened Kesar Mango Puree  
     
  Product Description  
  The fruit used in the manufacture of the Pulp is to be of the Kesar variety.The fruit shall be picked as near as possible to maturity shall be uniformly ripe and of a characteristic colour for mature fruit. It should be in sound condition,  
     
 
   Physio-Chemical
Refractometric Brix @ 20°C (Brix) : 22.0 - 24.0
Acidity (As % Anhydrous Citric Acid ) : 0.40 Minimum
pH : 3.60 - 4.20
Consistency- Bostwick@ 25°C(cms/30sec) : 11.0 - 13.0
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 : Orange Yellow
Flavour : Typical Kesar Mango
Taste : Characteristic Kesar 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 : 1000 Cartons (3.1 Kg X 6) in a 20 Feet Dry Container.