| Physical & Chemical | Range Value |
|---|---|
| Refractometric Brix @ 20 Deg Cel | Min 20 |
| Acidity As % And. Citric Acid | 0.40-0.70 |
| pH As Natural | Max 4.50 |
| Consistency – Bostwick (20 ± 2°C ) | 5-10 (Cm/30sec) |
| Black Specks / 10 gm | NIL |
| Brown Specks / 10 gm | NMT 10 |
| Microbiological | |
| Total Plate Count CFU / ml | < 10 |
| Yeast & Mould Count CFU / ml | < 10 |
| Coliform Count Per ml | Absent |
| E.Coli | Absent |
| Organoleptic | |
| Colour | Creamy White |
| Flavour & Aroma | Typical of ripe Banana without any off flavour |
| Taste | Characteristic ripe banana taste. |
| Appearance | Uniform, homogeneous smooth, free from fibres and any foreign and Extraneous matter. |
| Packing | |
| Banana Puree is packed aseptically in pre-sterilized aseptic bags placed with polyliner in food-grade epoxy painted (inside) open-top MS drum. Product Net weight: 215 Kgs / Drum. | |
| Container Loading | |
| 80 Drums Per 20’ Container ( With Pallet or Without pallet packing – optional). | |
| Storage | |
| Banana Puree should be stored at ambient temperature and not below 40C. Avoid exposure to higher temperatures and sunlight. | |
| Shelf – Life | |
| Best before 24 months from the date of manufacturing | |
