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.

Canned-kesar-mango-puree
cartons

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.

PARAMETERS VALUE
Salmonella
None
Total Soluble Solid
Minimum 16 Brix at 20° C
Acidity (as citric Acid)
0.4 – 0.6 % W/W
Color
Golden Yellow
pH
3.5 to 4.3
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
PARAMETERS VALUE
Yeast
Nil or maximum
Mold
Maximum
Total Plate Count (TPC)
Maximum
E. Coli
None
Coliform
None