Alphonso Mango Puree
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Technical characteristics
- BrandMango
- Kind of FruitMango
Description
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 Product is packed in 220 lit. Aseptic bag-in-drums using a polyliner
Net Weight : 215 Kg
Gross Weight : 238.5 Kg
Loadability : 80 drums per 20' FCL
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 Product is packed in 220 lit. Aseptic bag-in-drums using a polyliner
Net Weight : 215 Kg
Gross Weight : 238.5 Kg
Loadability : 80 drums per 20' FCL
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Alphonso Mango Puree
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