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Manuj Enterprises

Alphonso Mango Pulp & Concentrate


Alphonso Mango Pulp & Concentrate

Parameter Group Range Value 1 Physico-Chemical 1.1 Refractometric Brix @ 20� C (� Brix ) 18 Minimum 1.2 Acidity (% As Anhyd. Citric Acid) 0.6 � 0.8 1.3 pH As Natural 3.5 - 4 1.4 Consistency � Bostwick at 25oC (Cm/30 sec ) 7.0 � 12.0 1.5 Brix-Acid Ratio 20 � 40 1.6 Black Specks (per100 gm) NMT 20 1.7 Brown Specks(per100 gm) NMT 40 2 Microbiological 2.1 Total Plate Count (CFU / gm) NMT 10 2.2 Yeast & Mould Count (CFU / gm) NMT 10 2.3 Coli form Count (CFU / gm) Absent 3 Organoleptic 3.1 Colour Orange Yellow 3.2 Flavour & Aroma Characteristic of Natural Ripe Alphonso Mango, Free From Off Flavour 3.3 Appearance Smooth, Uniform, Homogenous, No Foreign Matter 4 Additives & Preservatives 4.1 Free from sugar, preservatives & pigments 5 Packing 5.1 Aseptic Bag-In-Steel Drums Net wt.215 - 220 Kgs 6 Storage 6.1 Recommended Storage Temperature @ 10� C 6.2 Maximum Storage Temperature @ 25� C 7 Shelf Life 7.1 From the Date of Production 18 Months 8 Shipping / Container Loading 8.1 Bag-In-Drums - 80 Drums per 20 Ft Dry Container