Product Description Banana purees is obtained by processing them mechanically under hygienic conditions from sound, ripe bananas. The soluble solid contents of banana pulp, before concentration should not be less than 19% m/m, as determined by refractometer at 20°C, uncorrected for acidity and read as Brix in the international Sucrose scale. The pulp is strained free from peels,coarse parts and other impurities.

Composition %TSS B* 20°C 19.0 %Acidity (as Citricacid) 0.4 pH <4.5 Consistency 3.0 - 7.5 cms/30sec at Bostwick

Organoleptic Colour Creamish White Taste Wholesome & Characteristic Appearance Homogeneous &Free flowing Flavour Sweet, very remotely comparable with peach. A typical fresh puree from well-ripened banana, free from cooked flavour and off-flavours of any kind.

Microbilology Total plate count /ml < 50CFU Yeast /ml < 10CFU Mould /ml < 10CFU E coli Absent Coliform Absent

Packaging Product is packed in 220 ltrs. Aseptic bag in drum using a polyliner. Net wt 228Kg+1Kg.

Loadability 80 Drums / 1FCL

Uses It's a base product for the Fruit juice Nectar, Baby Food , Jams, Yogurt etc.