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Mango puree & Mango concentrate buy in Mumbai
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Mango puree & Mango concentrate

Mango puree & Mango concentrate

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Technical characteristics
  • BrandMango
Description
Mango puree & Mango concentrate is made from Totapuri, Raspuri and Kesar variety of mangoes, ripened under natural conditions.

The preparation process includes washing, cutting, destining, decanting and packing. In case of aseptic product, the puree is sterilized and packed in presterilised aseptic bags. Frozen puree is pasteurized and deep frozen in blast freezers / plate freezers.

The process ensures that natural flavour and aroma of the fruit is maintained in the final product.

Usage

Mango Puree & Mango concentrate may be used for reconstitution of nectars, drinks, juices and various other kinds of beverages.

In addition, it can be used in preparing ice-creams, yoghurt and confectionery.

Specifications

Brix Degree
Totapuri Puree
Min 14

Totapuri Concentrate
Min 28

Raspuri Puree
Min 14

Kesar Puree
Min 15

Acidity C.A.
Totapuri Puree
Max 0.70%


Totapuri Concentrate
Max 1.30%

Raspuri Puree
Max 0.60%

Kesar Puree
Max 0.90%

pH
3.6 to 4.2

Viscosity
Aseptic & Frozen

(Bostwick)
Totapuri Pulp
5-15 cm / 30 sec at 25 degree C

Totapuri Concentrate
1.5-3.5 cm / 30 sec at 25 degree C

Raspuri Pulp
10-18 cm / 30 sec at 25 degree brix

Kesar Pulp
8-16 cm / 30 sec at 25 degree brix

Total Count
Aseptic
Frozen

(CFU/gm)
Max 50
Max 5000

Yeast and Mould
Aseptic
Frozen

(CFU/gm)
Max 10
Max 200
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Mango puree & Mango concentrate
Mango puree & Mango concentrate
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