We produce the best white guava concentrate from the smooth white variety of guavas, developed in the tropical locales of North India. Guavas with black out darker spots covering the external skin are favored for separating puree concentrate. It is produced through a comprehensive procedure where the white guava are first examined, washed and blanch This deactivates all the oxidative chemicals. Subsequent, the buildup goes through a screw paddle which augments the pulp extraction.
COMPOSITION | |
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Parameter Group | Range Value |
PHYSICAL & CHEMICAL | |
Brix (% TSS) at 20° C | 20º + 1° B |
% Acidity (as Citric acid) | 0.70 – 1.2 % |
pH | < 4.1 |
Consistency (Bostwick) | < 6.0 cm / 30 sec. at 20° C |
Specks per 10 gm | |
Brown | 5 No. Max |
Black | 2 No. Max |
ORGANOLEPTIC PARAMETERS | |
Colour | Creamy White |
Taste & Flavor | Wholesome and Characteristics of Mature, sound ripened White Guava |
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 poly liner |
Net weight | 215 Kg. ± 1KG |
LOAD ABILITY | 80 drums per 20 feet FCL |
SHELF LIFE | 24 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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