Sindura Mango Pulp

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
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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