Sindura Mango Puree

Specifications Of Fruit Purees & Concentrates

Product: Sindura Mango Puree / Pulp (min. 16 Brix)

Variety: Karnataka

Origin: India

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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