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Totapuri Concentrate

Specifications
	Product Description
	ChemicalContent
	Organoleptic
	Microbiology
	Packaging
	Loadability
	Uses

Seasons Chart
JAN	FEB	MAR	APR

MAY	JUN	JUL	AUG

SEP	OCT	NOV	DEC

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Papaya

Mango >> Raspuri >> Totapuri >> Pulp >> Concentrate >> Alphonso >> Guava >> White >> White Pulp >> Pink Pulp >> Pomegranate

Product Description

Mango Pulp is obtained by mechanical process under hygienic conditions from sound , ripe mango (Magnifera indica + Ancardiaceae ). The soluble solid contents of mango pulp before concentration should not be less than 12% m/m as determined by refractometer at 20°C , uncorrected for acidity and read as Brix in the international Sucrose Scales. The concentrate is strained free from peels,stones,coarse parts of mango and other impurities.

ChemicalContent

%TSS B* 20°C	28°Bx
%Acidity (as Citricacid)	1.0
pH	<4
Consistency	4.0 -6.0cms/30sec at Bost wick.

Organoleptic

Colour	Bright Yellow
Taste	Wholesome & Characteristic
Appearance	Homogeneous &Free flowing
Flavour	Sweet and tart , very remotely comparable with peach.A typical fresh puree from well-ripened fruit free from cooked flavour and off-flavours of any kind.

Microbilology

Total plate count /ml	<50CFU
Yeast 1ml	<10
Mould 1ml	<10
E coli 1ml	Absent
Coliform 1ml	Absent

Packaging

: Product is packed in 220 lits. Aseptic bag in drum using a polyliner. Net wt 222Kg+1Kg

Loadability

80Drums / 1FCL

Uses

It's a base product for the Fruit juice Nectar, Baby Food , Jams, Flavoured Yogurt etc.

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