We are famous exporters of Sindura mango pulp in India, The Sindura Mango Pulp/Puree is Manufactured from matured, fresh, finest and normally aged Indian Sindura Mango fruits. The determined Sindura Mango Pulp is uniform, homogeneous, smooth and has a trademark smell of common Sindura Mango. Sindura mango pulp are utilized in horeca industry and intriguing Sindura mango pulp likewise utilized on a business scale in the food processing industry for making nectar, juices, jams, dairy products, drinks, puddings, bakery fillings, ice cream and frozen yogurt, and for Sindura flavors in food industry.
COMPOSITION | |
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Parameter Group | Range Value |
PHYSICAL & CHEMICAL | |
Brix (% TSS) at 20° C | Min 16º Brix |
% Acidity (as Citric acid) | 0.40 - 0.80% |
pH | 3.6 to 4.30 |
Consistency (Bostwick) | 07-12 cm/ 30 sec at 20° C |
Specks per 10 gm | |
Brown | 5 Nos. Max |
Black | 0 No. Max |
ORGANOLEPTIC PARAMETERS | |
Colour | Golden Yellow |
Taste & Flavor | Wholesome and Characteristics of mature, sound ripened Sindura Mango |
Appearance | Homogenous & free flowing, free from any kind of foreign matter. |
MICROBIOLOGICAL PARAMETERS | |
Total Plate Count CFU/gm | <10 |
Yeast & Mould CFU/ gm | <10 |
E.Coli CFU/ gm | Absent |
Coliform CFU / gm | Absent |
PACKAGING | Product is packed in aseptic bag-in-drums using a single poly liner |
Net weight | 215 Kg. ± 1KG |
LOAD ABILITY | 80 drums per 20 feet FCL |
SHELF LIFE | 18 Months from the date of manufacturing at ambient temperature. |
STORAGE CONDITION | Storage at ambient temperature. Drum should not be exposed to direct sunlight for prolonged period of time. |
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