Banana Puree Single Strength
BANANA PUREE
SINGLE STRENGTH
PRODUCT DESCRIPTION
BANANA puree is made from BANANA fruit, which are heat treated and
filter-finished. The puree is sterilized under aseptic conditions and
aseptically filled into multilayer foil laminate aseptic bags which are
packed into steel drums. The product is physically, chemically and
microbiologically sound, and manufactured to comply with current good
manufacturing practices and under strict sanitary conditions to assure
good product definitions.
ORGANOLEPTIC / SENSORY
| Color | Ivory Creamy White |
| Appearance | Homogenous uniformly free flowing |
| Flavor / Taste | Typical ripe Banana |
PHYSICAL /CHEMICAL CHARACTERISTICS
| Brix (°) | 20-22 |
| pH | 4.4-4.6 |
| Acidity (%)“as anhyd. Citric Acid” | 0.2-0.4 |
| B/A Ratio | 28 - 80 |
| Bostwick (cm/30 sec) | 4 - 8 |
MICROBIOLOGY CHARACTERISTICS
| Total Plate Count | ≤ 10 CFU/ml |
| Yeast & Mold Count | ≤ 10 CFU/ml |
| Anaerobic Bacteria | ≤ 10 CFU/ml |
| Coliform | Not detected |
| TAB | ≤ 10 CFU/ 10 ml |
| ADDITIVES | Free | ||||||
| PRESERVATIVES | Free | ||||||
| STANDARD HEAVY METALS RESIDUES | In accordance with EU legislations | ||||||
| PESTICIDES RESIDUES | In accordance with EU legislations | ||||||
| STORAGE CONDITION | Store at +5° Drum should not be exposed to direct sunlight | ||||||
| SHELF LIFE | 18 Months | ||||||
| PRODUCTION SEASON | JANUARY-MAY | ||||||
| PACKAGING | Dual Layer Aseptic Bag in Food Grade Steel Conical Drum
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