Fruit Puree Dealers in Brigade Road, Bangalore

•  Refractometric Brix @ 20 Deg Cel: 16 - 20 Brix
• Acidity As % Anhyd. Citric Acid: 0.50-0.90%
• pH As Natural: < 4.0
• Consistency – Bostwick: 9 - 15 cms/30secs
• Brix – Acid Ratio: 18 – 32
• Black Specks / 10 gm: NIL
• Brown Specks / 10 gm: < 10
• Total Plate Count cfu/ gm:  < 10
• Yeast & Mould Count cfu / gm: < 10
• Coliform Count cfu / gm: Absent
• Pathogens cfu / gm: Absent
• Colour: Orangey Yellow
•  Flavour & Aroma: Characteristics of typical tipe Alphonso Mango
• Taste: Free of any fermentation or any other off taste
• Appearance: Homogenous, no foreign matter

Fruit Puree, Alphonso Mangoes, Totapuri Mango Puree, Fruit Concentrates