We extract papaya puree concentrate from best papaya fruits grown in different regions of Southern India. The papaya fruit is passed through series of processes which include washing, cutting, deseeding, de-stoning, ripening, inspecting, refining and finally obtaining the concentrate through the vacuum procedure.
It can be used in preparing jams, mixed drinks, over fresh fruit salad, ice-creams, fruit bars, milk shakes, yogurts, puddings, toppings, fruit breads, cakes, tarts, muffins, pie-fillings, icings, donuts deserts and numerous other recipes.
Specifications
Parameter Group | Range Value |
PHYSICAL & CHEMICAL | |
Brix @ 200 Cel | Min 25 Brix |
Acidity As % Anhyd. Citric Acid | 0.80 – 1.20% |
pH As Natural | 3.5 - 4.5 |
Consistency – Bostwick | 2 – 7 cms/30 secs |
Black Specks / 10 gm | Nil |
Brown Specks / 10 gm | Less than 10 |
Microbiological | |
Total Plate Count cfu/ gm | Less than 10 |
Yeast & Mould Count cfu / gm | Less than 10 |
Coliform Count cfu / gm | Absent |
Pathogens cfu / gm | Absent |
ORGANOLEPTIC | |
Colour | Orangey Red |
Flavour & Aroma | Characteristics of typical ripe Red Papaya |
Taste | Free of any fermentation or any other off taste |
Appearance | Homogenous, No Foreign Matter |
Packing
220 litres aseptic Bag-In-Drums – 225 Kgs Nett
Container Loading
Bag–In–Drums – 80 Drums / 20' Fcl
Storage
Storage at ambient temperature (do not freeze)
Shelf Life
24 months from the date of production under ambient temperature
Season Table
Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec | |
PAPAYA | ||||||||||||
Red Papaya |