|
Aseptic Raspuri Mango Pulp (16-20 Brix) |
| Origin |
India |
|
Parameter Group |
Range Value |
|
|
|
| Physico-Chemical |
Refractometric Brix @ 20 Deg Cel |
18.0º Brix |
| |
Acidity As % Anhyd. Citric Acid |
0.84 % |
| |
pH As Natural |
3.53 |
| |
Viscosity - Brookfield |
|
| |
Consistency - Bostwick |
12.5 cms/ 30 secs |
| |
Brix-Acid Ratio |
21.4 |
| |
Black Specks / 10 gm |
NIL |
| |
Brown Specks / 10 gm |
2 |
| |
|
| Microbiological |
Total Plate Count cfu/gm |
NIL |
| |
Yeast & Mould Count cfu/gm |
NIL |
| |
Coliform Count cfu/gm |
Absent |
| |
Organoleptic |
|
| |
Colour |
Bright Yellowish |
| |
Flavour & Aroma |
Typical Ripe Raspuri Mang |
| |
Appearance |
Homogenous, No Foreign Matter |
| A MORE DETAILED SPECIFICATION CAN BE AGREED WITH THE CUSTOMER |
| Packing |
Aseptic Bags in MS Drums, 215 kgs nett; 80 drums per 20' FCL |
| Others |
No Sugar, Citric Acid or Colour to be added. No water is to be added at any stage during processing. |