MANGO PUREE CONCENTRATE

                                                                CAJUBA, BRAZIL

 

TECHNICAL SPECIFICATIONS:

 

Brix:                              29° - 31°

 

pH:                               2.9 - 3.6

 

Acidity:                         0.6 - 2.0

 

Ratio:                            14 - 48 (Typical 30 - 40)

 

Ascorbic Acid:               70      

 

Color:                            Yellow/Orange

 

Flavor:                          Typical of Ripe Mango

 

Total Plate Count:          max 5,000/ml

 

Mold and Yeast:              max 100/ml

 

Package:                      Drums or Boxes

 

Storage:                        Frozen