| PRODUCT |
Pink Guava Puree |
| PRODUCT DESCRIPTION |
Pulp extracted from sound, matured, and ripe Pink Guava Fruits, not obtained from genetically engineered Fruits by a mechanical process, sterilized and packed aseptically under hygienic conditions. |
| COMPOSITION (AVERAGE) |
| Brix (% TSS): 8° Bx Min |
| % Acidity (as Citric): 0.40 - 0.80 |
| pH: 3.5 - 4.5 |
|
| ORGANOLEPTIC |
| Colour: Pinkish |
| Flavour: Typical Ripe Guava |
| Taste: Wholesome and Characteristic of Guava |
| Appearance: Homogenous uniformly free flowing |
|
| MICROBIOLOGY |
| Total Plate Count: Not More Than 10 CFU per gm |
| Yeast and Mold Count: Not More Than 10 CFU per gm |
| TAB / 10 gm: Absent |
| E. coli / 10 gm: Absent |
| Salmonella spp / 25 gm: Absent |
|
| ADDITIVES |
Ascorbic acid addition. |
| PACKAGING |
Product is packed in 220 Lt. Aseptic BAG-IN-DRUM using a Polyliner.
Net weight: 215 Kg. ± 1Kg, Gross weight: 230 Kg. ± 1Kg
Or Product is packed in 3.1 Kg (A10 Can)
Net weight: 3.1 Kg, Gross weight: 3.4 Kg
|
| LOADABILITY |
80 drums per 20’ FCL or 1000 Cartons (3.1 x 6 Cans/Carton) per 20’ FCL. |
| STORAGE CONDITION |
Storage at ambient temperature +25°C to +35°C. Drum should not be exposed to direct sunlight for prolonged periods. |
| SHELF LIFE |
18 months from the date of production under recommended storage conditions. |
