shimlahills

CANNED KESAR MANGO PUREE

With its distinctive aroma, sweetness, and juiciness, an evenly matured golden yellow Kesar mango adorns a tinge of red blush around its With its distinctive aroma, sweetness, and juiciness, an evenly matured golden yellow Kesar mango adorns a tinge of red blush around its shoulder.

Kesar Mango pulp is not only delicious but also loaded with health advantages. It is a good source of calcium, phosphorus, iron, potash, magnesium, potassium, protein, carbs, and vitamins A and C, all of which work to prevent a number of diseases. Other health advantages of the Kesar mango include cancer prevention, decreasing blood cholesterol, clearing the skin, improving eyesight, enhancing digestion, etc.

The pulp from fine grade mangoes of the proper size and ripeness is extracted to create the puree and pulp used to make Kesar mangoes utilizing the most recent technology and equipment. The preparation process entails inspection, cutting, de-stoning, and other steps to guarantee that adequate hygiene and production standards are followed. Our team of industry experts makes sure that our processed mango storage and packaging adhere to international standards and our internal quality teams conduct pulp quality testing at every level of processing.

Only after receiving the go-ahead from the quality team is the completed pulp hermetically packed into aseptic bags.

Commercially produced nectars, juices, jams, fruit cheeses, beverages, puddings, bakery fillings, ice creams, confections, and yoghurt can all be made with our canned Kesar mango pulp.

Seasonal Chart

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Parameters

Value

Salmonella

None

Total Soluble Solid

Minimum 16 Brix at 20° C

Acidity (as citric acid)

0.4 – 0.6 % W/W

pH

3.5 to 4.3

Color

Golden Yellow

Taste

Typical to Kesar Mango

Other

Free from Foreign Matter

Black Specks Count

5 per 100 gm maximum

Brown Specks Count

20 per 100 gm maximum

Viscosity

Minimum 2000 cps at 25° C

Preservative

None

Ascorbic Acid

Natural

Pesticide Residue

As per Food and Drug Administration Guideline

Microbiological Specification

Parameters

Value

Yeast

Nil or maximum

Mold

Maximum

Total Plate Count (TPC)

Maximum

E. Coli

None

Coliform

None

Packaging and Storage :
Shelf Life & Storage of 18 months at normal ambient condition. Store in cool condition and avoid direct sunlight. Ideal storage temperature 4 – 8° C