COMMERCIAL TECHNICAL FILE
PRODUCT ORGANIC PAPAYA PUREE
CULTURE INFORMATION  
Common name Papaya Puree
Variety Maradol
Raw material availability December-February-May-August


SIMPLE PAPAYA PUREE SPECIFICATIONS

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 red color, free of strange agents.

3) Taste       : Typical, strong smell and taste of best quality papayas.

4) Texture   :  Refined puree, lump free, puree consistency.

5) Chemical characteristics:

Brix.    

8.0 - 10°

Acidity (Range)

0.3 – 0.6

PH (range)

4.2 – 4.7

6) Microbiological characteristics:

 

Viable mesophylic aerobia bacteria re-count

 

< 10000UFC/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