Specifications for Mango Pulp / Puree / Concentrate
[row] [col]Refractometric Brix at 20° Celcius[/col] [col]16°[/col][col]14°[/col][col]21°[/col][col]28°[/col] [/row]
[row] [col]Acidity % as Anhy citric acid[/col] [col]0.50 - 0.70[/col][col]0.40 – 0.60[/col][col]0.60 – 1.10[/col][col]0.90 – 1.10[/col] [/row]
[row] [col]Consistency Bostwick(cm/30sec)[/col] [col]10.0 – 12.0[/col][col]10.0 – 12.0[/col][col]7.0 – 8.0[/col][col]4.0-6.0[/col] [/row]
[row] [col]Colour[/col] [col]Golden yellow[/col][col]Golden yellow[/col][col]Golden yellow[/col][col]Golden yellow[/col] [/row]
[row] [col]Ph[/col] [col]3.5 – 4.5[/col][col]3.5 – 4.5[/col][col]3.3 – 4.0[/col][col]3.3 – 4.0[/col] [/row]
[row] [col]Season[/col] [col]April-May[/col][col]May – July[/col][col]June – July[/col][col]June – July[/col] [/row]
[/table] |
Specifications for Other Fruit Pulp / Puree / Concentrate