COMMERCIAL TECHNICAL FILE
COMMERCIAL TECHNICAL FILE |
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| PRODUCT | ORGANIC MANGO PUREE |
| CULTURE INFORMATION | |
| Common name | Mango Puree |
| Variety | Magdalena River |
| Raw material availability | December-March-April-May-Jun-July-August |
1) Physical : Fruit cut in strips and pulped in a 304 stainless steel net, with 10 mm perforations. Refined in 304 stainless steel nets of 1.5, 0.8 and 0.5 mm.
2) Appearance: Deep yellow, free of strange agents.
3) Taste : Typical, strong smell and taste of best quality mango.
4) Texture : Refined puree, lump free, puree consistency.
5) Chemical characteristics:
Brix. |
14 - 16° |
Acidity (Range) |
0.4+/- 0.2 |
PH (Range) |
4.2+/- 0.2 |
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6) Microbiological characteristics:
Viable mesophylic aerobia bacteria re-count |
< 1000UFC/gr. |
Yeasts per gram |
< 100UFC/gr. |
Molds per gram |
< 100 UFC/gr. |
Lactobacilli per gram |
< 100 UFC/gr. |
PRODUCTION PROCESS:
Selected and washed fruits, properly sanitized, pulped, refined pasteurized and packaged.
PACKAGES AND SHIPMENTS:
Metallic cylinders with zipper rings and 200 net kg of puree contained in a double plastic bag of 0.004 -0.006 inches of thickness.
STORAGE CONDITIONS : at - 18°C