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Puree prepared from mature, fully ripened and fully sorted Heiden-variety mango.
Aseptically packed
.Citric Acid and/or ascorbic acid added if required by client specification (to adjust pH/preserve color)
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| Flavour |
Typical of variety |
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| Color |
Bright Yellow to Orange Yellow |
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| ° Brix |
14,0 - 18,0 (a 20°C) |
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| pH |
3,6 - 4,2 |
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| Acidity |
4,0 - 7,0 g/Kg |
| (as anhydrous citric acid at pH 8,1) |
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4,0 - 7,0 g/Kg |
| (as tartic acis at pH 8,1) |
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| Bostwick |
7,5 - 13,5 cm/30" |
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| Pulp Content |
> 90 % |
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| Additives |
no additives shall be absent |
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| Preservatives |
shall contain no preservatives |
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| Foreign matter |
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| Extraneous vegetable and mineral matter contamination shall be absent |
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| Pesticides |
| Conform the EC legislation |
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| Heavy metals |
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| Conform the EC legislation |
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| Total plate count |
< 10 UFC/g |
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| Yeast and Mould |
< 10 UFC/g |
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| Coliforms |
< 10 UFC/g |
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| Lactic b. |
< 10 UFC/g |
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| Clostridium sulphyte reducting |
< 10 UFC/g |
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| PROCESSING |
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| The fruit is prepared and processed in accordance with Good Manufacturing Practice and HACCP control. |
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| PACKAGING |
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| Aseptic foil bag in open top drum. |
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Net weight: 200 Kg |
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| Storage Conditions and Shelf Life |
| a) ambient temperatures |
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| 12 months from packing |
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| b) a + 5°C |
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| 24 months from packing |
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| Download specs |
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