Raspuri Mango Puree

Composition (Average) Brix (% TSS) : 16 deg. Bx Min % Acidity (as Citric) : 0.45 Min pH : Less Than 4.5 Brix /Acid ratio : 16-40 Organoleptic Color : Bright Yellowish Orange Flavor : Typical Ripe Raspuri Mango Taste : Wholesome and Characteristic of Raspuri Mango Appearance : Homogenous uniformly free flowing Microbiology Total Plate Count : Not More Than 10 CFU per gm Yeast and Mold Count : Not More Than 10 CFU per gm E.Coli : Absent Coliform : Absent Salmonella : Absent Packaging Product is packed in 220Lt. aseptic bag-in-drums using a polyliner Net Weight : 215 Kg Gross weight : 238.5 Kg Loadability 80 drums per 20' FCL

Pulp extracted from sound, matured and ripe Raspuri Mango Fruits by mechanical process and packed aseptically