Ashina (Bangladeshi Totapuri) Mango Pulp

The product is derived from fully sound, matured, fresh, naturally ripened Ashina (Bangladeshi Totapuri) Mango, washed, sliced, deseeded, refined, decanted, homogenized, thermally processed and packed in aseptic bags to render it “commercially sterile” and completely retaining the organoleptic quality of Ashina (Bangladeshi Totapuri) Mango.

Ashina (Bangladeshi Totapuri) Mango Season:

Organoleptic, Physical and Chemical Analysis

Specification:

Appearance

Uniform, homogeneous, smooth, free from fibers and any foreign matter

Aroma and Flavor

Characteristic prominent aroma of natural ripe Ashina (Bangladeshi Totapuri) Mangoes, free from any fermented & off-flavor, and scorched or caramelized flavor.

Taste

Characteristic typical sweet acidic taste of natural ripe Ashina (Bangladeshi Totapuri) Mango. Free from any off taste.

Color

Golden yellow

Physical Characteristics

Brix @ 20ºC: Min 15º
Acidity% anhydrous C.A.W/W: 0.60 to 1.20
pH @ 20ºC: 3.5 to 4.0
Consistency @ 20°C: 6 – 12 cm / 30 Sec (Bostwick)
Black & Brown Specks: <10 no per 10 gms.

Microbiological Standards

Total Plate Count: <10 CFU per gram.
Yeast and Mould Count: <10 CFU per gram
Coliform: Absent per gram
Pathogens: Absent per gram “Commercially sterile”, free from pathogenic organism, added sugar, dyestuff, synthetic, flavor, stabilizer, and fit for human consumption.

Packaging

Product is aseptically packed in pre-sterilized, high-barrier bags (200 kgs) placed in steel drums internally painted with food grade lacquer and drum tightly closed to ensure no free space inside the drum.

Shipment

80 drums per 20 ft. FCL palletized or un-palletized

Shelf-life

Best before 24 Months from the date of production storage at ambient temperature.