Mango Pulp and Its Usage

These are made from selected varieties of Mango. Fully matured Mangoes are harvested, quickly transported to our fruit processing plant, inspected and washed. Selected high quality fruits go to the controlled ripening chambers; Fully Ripened Mango fruits are then washed, blanched, pulped, deseeded, centrifuged, homogenized, concentrated when required, thermally processed and aseptically filled maintaining commercial sterility.

Physical Characteristics :
Product 0 Brix at 20ºC.
[Refractometer] Consistency * pH Colour Flavour Taste
FarmFresh Aseptic Alphonso
Mango Puree 16 Minimum 5 - 15 3.5 - 4.3 Characteristic Ripe Alphonso
Mango Colour Typical Ripe Alphonso
Mango Flavour Characteristic Ripe Alphonso
Mango Taste
FarmFresh Aseptic Totapuri
Mango Puree 14 Minimum 5 - 15 3.5 - 4.3 Characteristic Ripe Totapuri
Mango Colour Typical Ripe Totapuri
Mango flavour Characteristic Ripe Totapuri
Mango Taste
FarmFresh Aseptic Totapuri
Mango Puree Concentrated 28 Minimum < 10 4.0 Characteristic Ripe Totapuri
Mango Colour Typical Ripe Totapuri
Mango flavour Characteristic Ripe Totapuri
Mango Taste
* (Bostwick Cm/30 Sec ) at 25 ± 2ºC

Packaging :
Farm Fresh Aseptic Fruit Purees are available in 220 kgs bag in drum & 20 kgs bag in box packing. Aseptic fruit purees are filled on US-FDA approved aseptic filler into pre-sterilized, high-barrier bags placed in steel drums internally painted with food grade lacquer. The bag is heat sealed and drum tight-closed to ensure no free space inside the drum. Small and bulk packs will be made available soon.

Quality Standards :
HACCP, GMP, SPC & QA systems are applied in the manufacturing, storage & other operations. Product is approved for Kosher & Pareve. The system is certified for ISO-9001 & HACCP (Food Safety) by RWTUV, Germany.

Storage :
Aseptic product : It should be stored at cool & dry place below 20ºC. Preferably below 15ºC. for extended shelf life.
Canned product : It should be stored in a