Raspuri Canned Mango Pulp
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Technical characteristics
- BrandMango
- Kind of FruitMango
Description
Appearance
Homogeneous puree with No Foreign Matter
Brix : 15 Degree Min ( At 20 Degree Centigrade)
PH : 3.5 to 4.2
Acidity % : 0.70 to 0.80
Flavour : Typical of Raspuri Mango in Its ideal ripening stage
Colour : Golden Yellow
Others : No Added Sugar, Colour or Preservative.
Micro Biological Characteristics
Total Plate Count/g. CFU : Not Exceeding 10
Yeast and Mould/g : Nil
Howard Mould Count Positive Fields: Nil
Coliform/g CFU: Absent
Product Application
Fruit Based Beverages, Fruit Syrups, Baby Food, Ice Cream, Confectionary, Yoghurts etc.
Homogeneous puree with No Foreign Matter
Brix : 15 Degree Min ( At 20 Degree Centigrade)
PH : 3.5 to 4.2
Acidity % : 0.70 to 0.80
Flavour : Typical of Raspuri Mango in Its ideal ripening stage
Colour : Golden Yellow
Others : No Added Sugar, Colour or Preservative.
Micro Biological Characteristics
Total Plate Count/g. CFU : Not Exceeding 10
Yeast and Mould/g : Nil
Howard Mould Count Positive Fields: Nil
Coliform/g CFU: Absent
Product Application
Fruit Based Beverages, Fruit Syrups, Baby Food, Ice Cream, Confectionary, Yoghurts etc.
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Raspuri Canned Mango Pulp
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