Banana Puree is extracted from selected variety of Cavendish Banana Fruit. Fully matured fruit is transported to processing plant and ripened at control ripening chamber. Inspected, washed, screened, peeled out, crushed, deseeded, removed Impurities & foreign materials and de aerated. Product is processed and aseptically filled by HTST process into pre-sterilized bags as per International standard under good manufacturing practices.
Specifications
| Parameter Group | Range Value |
| PHYSICAL & CHEMICAL | |
| Brix @ 20o Cel | Min 20 |
| Acidity As % Anhyd. Citric Acid | 0.45 – 0.60% |
| pH As Natural | 3.7 - 4.5 |
| Consistency – Bostwick | Less than 12 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 | Creamy Yellowish White |
| Flavour & Aroma | Characteristics of typical ripe Banana |
| Taste | Free of any fermentation or any other off taste |
| Appearance | Homogenous, No Foreign Matter |
Packing
220 litres aseptic Bag-In-Drums – 215 Kgs Nett
Container Loading
Bag – In – Drums – 80 Drums / 20 Ft Fcl
Storage
Storage at ambient temperature (do not freeze)
Shelf Life
12 months from the date of production under ambient temperature
Season Table
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec | |
| BANANA | ||||||||||||
| Cavendish |
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