Product
Specifications |
| Product |
Alphonso
Mango Puree |
| Product Description |
Pulp
extracted from sound, matured and ripe Alphonso Mango Fruits
by mechanical process and packed aseptically under hygienic
conditions. |
| |
| Composition
(Average) |
Brix
(% TSS) |
:
16 deg. Bx Min |
| %
Acidity (as Citric) |
:
0.45 Min |
| pH |
:
Less Than 4.5 |
| Brix
/Acid ratio |
:
20-42 |
| Organoleptic |
Color |
:
Bright Yellowish Orange |
| Flavor |
: Typical Ripe Alphonso
Mango |
| Taste |
: Wholesome and Characteristic
of Alphonso Mango. |
| Appearance |
: Homogenous uniformly
free flowing. |
| |
| Microbiology |
Total
Plate Count |
:
Not More Than 10 CFU per gm |
| Yeast
and Mold Count |
:
Not More Than 10 CFU per gm |
| E.Coli |
:
Absent |
| Coliform |
:
Absent |
| Salmonella |
:
Absent |
| |
| Packaging |
a) Product is packed in
A10 cans (3.1Kgs) |
| b)
6 cans of 3.1 Kg each in a carton |
| Loadability |
Without pallets-1000 cartons
per 20` container |
| With
pallets-24 pallets (6072 cans x 3.1 Kg) per 20` container |
| |
Canning
