Naarci Mango Puree
Spec | |
Product Summary | |
Product made from fresh, ripe, tasty Mango | |
Contains no GMOs, coloring, flavors or preservatives | |
Physical and Chemical Tests | |
Brix at 20˚C (gr/100gr) | 17±1 |
pH | 2.7-4.4 |
Ethanol (gr/100g) | Max 1.5 |
Reducer sugar(gr/100 gr)(at Brix 14.0) | Min 7.5 |
Sucrose (gr/100 gr) (at Brix 14.0) | 0.5-6.0 |
Acidity base on Citric Acid(gr/100 gr) | Min 0.4 |
Total Ash(gr/100gr) | 0.15-0.45 |
Anhydridesulfuro (ppm) | Max 10.0 |
Hydroxymethylfurfural (mg/Kg) | Max 0.6 |
Formalin Index (ml/100ml) | Min 8.0 |
Finisher mesh size(mm) | 0.7 |
Organoleptic | |
colour | Typical for Mango puree |
Aroma | With signature smell of Mango Puree, free from Off Flavor |
Taste | Certain Sweetness & ripe of Mango |
Microbiological | |
Acid resistance bacteria (cfu/gr) | Less than 10 |
Yeast (cfu/gr) | Less than 10 |
Mold (cfu/gr) | Less than 10 |
Coliform (Mpn/100 ml) | Negative |
Packing & Storing | |
Filled in Aseptic bags in 200 Liter (210±2 kg) Metal drums | |
Best Storage Condition: 0-4°c | |
Labeling | |
Each drum labeled with : | |
Batch No : | |
Drum No : | |
Production Date : | |
Expiry Date : | |
Crop Year : | |
Net Weight : | |
Ingredients : Mango Puree | |
Brix : 17±1 | |
Production Date and Shelf Life | |
24 months after production date | |
Certifications | |
ISO 22000, ISO 9001, HACCP issued by TÜO, Germany |
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