- Physical Characteristics: Brix @ 20ºC: 16 – 18º Acidity: 0.60 to 1.20 (As % anhydrous citric acid W/W) pH @ 20ºC: 3.8 to 3.8 Consistency @ 20° C: 6 – 12 cm / 30 Sec (Bostwick) Black Specks: Brown Specks: < 5 no per 10 gms. - Microbiological Standards: Total Plate Count : <10 CFU per gram. Yeast and Mould Count: <10 CFU per gram Coliform: Absent per gram Pathogens: Absent per gram “Commercially sterile”, free from bacillus, osomophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption.
Raspuri, Totapuri, Alphonso
Yellow
Concentrate, Puree, Pulp, Whole
Fresh
Origin
인도
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