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. |

Your order has been successfully processed! Please direct any questions you have to the store owner. Thanks for shopping
continue browsing