|
|
Specification sheet
| PRODUCT |
TOMATO
PASTE |
TAMARIND
PASTE |
AMLA
PULP |
| 1.
Variety |
Hybrid |
Indian |
Indian |
| 2.
Colour |
Red |
Dark
brown |
Creamish |
| 3.
Flavour and Taste |
Characteristics
of Tomato |
Characteristics
of Tamarind |
Characteristics
of Amla |
| 4.
Total Soluble Solids |
280
- 300 Brix |
450
- 470 Brix |
100
- 120 Brix |
| 5.
Acidity % (As Citric Acids) |
2.0
+
1.0 |
9.0
+
2.0 |
2.5
+
1.0 |
| 6.
pH |
4.0
+
0.3 |
2.6
+
0.4 |
3.6
+
0.4 |
| 7.
Mesh Ratings |
0.7
mm |
0.8
mm |
1.5
mm |
| 8.
Consistency on Bostwick Scale |
5
- 8 cm/30 sec |
|
|
| 9.
Colour on Hunter Scale |
Minimum
2 |
|
|
| 10.
Howard Mould Count |
40%
Maximum |
|
|
| 11.
Net Weight Per Drum |
228
kg |
245
kg |
210
kg |
| 12.
Ingredients |
Tomato |
Tamarind |
Amla |
| 13.
Packing |
Aseptic
bag in barrel |
Aseptic
bag in barrel |
Aseptic
bag in barrel |
| 14.Quantity
per 20'FCL |
72
Drums (16,416 kg net) |
72
Drums (17,640 kg net) |
72
Drums (15,120 kg net) |
| |
|
|
|
| PRODUCT |
MANGO
CONCENTRATE |
MANGO
PULP |
ALPHANSO
MANGO PULP |
| 1.
Variety |
Totapuri
Mango |
Totapuri |
Alphonso |
| 2.
Colour |
Golden
Yellow |
Golden
Yellow |
Orange
Yellow |
| 3.
Flavour and Taste |
Characteristics
of Totapuri Mango |
Characteristics
of Mango |
Characteristics
of Alphonso Mango |
| 4.
Total Soluble Solids |
280
- 300 Brix |
140
- 160 Brix |
160
-180 Brix |
| 5.
Acidity % (As Citric Acid) |
1.0
+
0.4 |
0.5
+
0.25 |
0.5
+
0.2 |
| 6.
pH |
3.7
+
0.3 |
3.7
+
0.3 |
3.7
+
0.3 |
| 7.
Mesh Rating |
0.7
mm |
0.7
mm |
0.7
mm |
| 8.
Net Weight Per Drum |
230
kg |
215
kg |
215
kg |
| 9.
Ingredients |
Mango |
Mango |
Mango |
| 10.
Packing |
Aspetic
bag in barrel |
Aspetic
bag in barrel |
Aspetic
bag in barrel |
| 11.
Quantity per 20' FCL |
72
Drums (16,560 kg net) |
72
Drums (15,480 kg net) |
72
Drums (15,480 kg net) |
| |
|
|
|
| PRODUCT |
PAPAYA
PULP |
PAPAYA
CONCENTRATE |
PAPAYA
CONCENTRATE |
| 1.
Variety |
Hybrid |
Hybrid |
Hybrid |
| 2.
Colour |
Orange
Yellow |
Orange
Yellow |
Orange
Yellow |
| 3.
Flavour and Taste |
Characteristics
of Papaya |
Characteristics
of Papaya |
Characteristics
of Papaya |
| 4.
Total Soluble Solids |
80
- 100 Brix |
180
- 200 Brix |
240
- 260 Brix |
| 5.
Acidity % (As Citric Acid) |
0.4
+
0.1 |
0.8
+
0.2 |
1.0
+
0.3 |
| 6.
pH |
4.0
+
0.3 |
4.0
+
0.3 |
4.0
+
0.3 |
| 7.
Mesh Rating |
0.5
mm |
0.5
mm |
0.5
mm |
| 8.
Net Weight Per Drum |
210
kg |
215
kg |
220
kg |
| 9.
Ingredients |
Papaya |
Papaya |
Papaya |
| 10.
Packing |
Aspetic
bag in barrel |
Aspetic
bag in barrel |
Aspetic
bag in barrel |
| 11.
Quantity per 20' FCL |
72
Drums (15,120 kg net) |
72
Drums (15,480 kg net) |
72
Drums (15,840 kg net) |
| |
|
|
|
| PRODUCT |
CARROT
PULP |
GUAVA
PULP |
CHILLI
PASTE |
| 1.
Variety |
Indian |
Luchnow
49 / Allahabad Safeda |
Indian |
| 2.
Colour |
Reddish |
Creamish
White |
Red
Ripened |
| 3.
Flavour and Taste |
Characteristics
of Carrot |
Characteristics
of Guava |
Characteristics
of Chilli |
| 4.
Total Soluble Solids |
90
- 100 BRIX |
80
- 100 BRIX |
180
- 200 BRIX |
| 5.
Acidity % (As Citric Acid) |
0.25
+
0.05 |
0.4
+
0.1 |
0.8
+
0.2 |
| 6.
pH |
<
4.5 |
3.8
+
0.3 |
4.0
+
0.3 |
| 7.
Mesh Rating |
0.7
MM |
0.5
MM |
0.5
MM |
| 8.
Net Weight Per Drum |
215
KG |
210
KG |
228
KG |
| 9.
Ingredients |
Carrot |
Gguava |
Chilli |
| 10.
Packing |
Aspetic
bag in barrel |
Aspetic
bag in barrel |
Aspetic
bag in barrel |
| 11.
Quantity per 20' FCL |
72
Drums
(15,480 kg net) |
72
Drums
(15,120 kg net) |
72
Drums
(16,416 kg net) |
|
Back
to Top