Description (Process)

IQF Totapuri Mango Dices are produced from ripe sound Totapuri Mango, which is sorted, peeled, coared, washed, sliced then diced, and freezed in IQF, packed & stored at - 18⁰c or below.

Prior to delivery it should be metal detected & inspected for foreign matter. 

Organoleptic Parameters:-

Colour: - Uniform Golden Yellow

Flavour: - Characteristics Totapuri Mango Flavour

Taste: - Typical Indian Totapuri Mango taste.

Chemical Parameters:-

Ingredient: - Totapuri Mango

Additives: - None

T.S.S:- 10 to 13 Brix

Physical Parameters:­

Criteria: - Tolerance

Clump: - more than 3 pieces welded together.  10% clumps which cannot be separated.

Foreign material: - Nil

EVM:-Nil

Oversize: - 5% wt. Max

Undersize: - 5% wt. Max

Whole dices: - 40% wt.  Min

Colour variance: - 3% wt.  Min

Microbiological Standards:-

Total Plate count/gm: -<50000

Coliform/gm :- <1000

Yeast & mould :- <1000

E. coli: - < 100

S. aureus: - Nil

Listeria: - Absent in 25 gm

Salmonella: - Absent in 25 gm