Manufacturer of Aseptic/Canned Purees & Concentrates of Mangoes, Guavas and Papaya ...  
     
  Sindura Mango Puree  
     
     
 
   Physio-Chemical
Refractometric Brix @ 20°C (Brix) : 16.5 Minimum
Acidity (As % Anhydrous Citric Acid ) : 0.40 - 0.70
pH : 3.75 - 4.10
Consistency- Bostwick@ 25°C(cms/30sec) : 8.0 - 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 : Golden Yellow
Flavour : Typical Ripe Sindura
Taste : Characteristic Sindura Mango
Appearance : Homogenous & Free From Foreign Matter
Additives & Preservatives : Free from Added Sugars, Flavours, Aromas, Colours & Preservatives


   Others
Storage Condition : Recommended Storage Temperature @ 10°C, Maximum storage temperature- ambient ( 25°C )
Shelf Life : 24 Months from the Date of Product at 10°C, 18 months from the date of production under ambient conditions
Container Load : 80 Drums in 20 Ft Dry Container