| ≥1 piece |
Product: Totapuri Mango Concentrate ( 28-30 Brix)
Variety : Karnataka/ Andhra Pradesh/ Tamil Nadu
Description:
The concentrate is made from Totapuri variety .It is ripened under natural conditions. The preparation process includes washing, cutting, destining, decanting and packing. The fruit concentrate is sterilized and packed in presterilised aseptic bags.The process ensures that natural flavour and aroma of the fruit is maintained in the final product.
| PHYSICAL & CHEMICAL PARAMETERS: |
|
| Corrected Brix @ 20 Deg Cel | 28 – 30 Brix |
| Acidity As % Anhyd. Citric Acid | 0.80 – 1.20% |
| pH As Natural | 3.0-7.0 |
| Consistency – Bostwick | 3 – 7 cms/30 secs |
| Brix – Acid Ratio | 28 - 42 |
| Specific Gravity | 1.120 |
| Black Specks / 10 gm | < 5 |
| Brown Specks / 10 gm | < 10 |
| MICROBIOLOGICAL STANDARDS: |
|
| 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 | Typical Desert Quality Totapuri Mango |
| Taste | Characteristics of Typical Ripe Totapuri Mango |
| Free of Any Fermentation Or Any Other Off Taste. | |
| Appearance | Homogenous, No Foreign Matter |
| PACKING: |
|
| Aseptic Bag-In- Steel Drums –Net 228 Kgs |
|
| CONTAINER LOADING: |
|
| Bag – In – Drums – 80 Drums / 20 Ft Dry Container |
|
| STORAGE: |
|
| Recommended Storage = @10 Deg. Cel. | |
| Maximum Storage Temp = @25 Deg. Cel. |
|
| SHELF – LIFE: |
|
| 24 Months @ 10 Deg. Cel. | |
| 18 Months @ 25 Deg. Cel. |