SPECIFICATION OF BANANA PUREE
PRODUCT DESRIPTION
Banana Puree is extracted from selected varieties of Cavendish Banana Fruits. Fully matured fruit is transported to processing plant and ripened at control ripening chamber. Inspected, washed, screened, peeled out, crushed, deseeded, removed Impurities and foreign materials and de aerated. Product is commercially sterile and filled aseptic bag as per International standard and under good manufacturing practices.
| PHYSICAL AND CHEMICAL SPECIFICATION |
|---|
| DESCRIPTION | NATURAL BANANA PUREE | ACIDIFIED BANANA PUREE |
| T.S.S (%) | 20 – 22o Brix | 20 – 22o Brix |
| Acidity(%) (as citric acid) | 0.35 – 0.45 | 0.7% Maximum |
| pH | 4.5 – 5.0 | 4 – 4.5 |
| Consistency | 6-10/30 Sec. (on Bostwick) | 6-10/30 Sec. (on Bostwick) |
| ORGANOLEPTIC |
|---|
| Colour | Creamy White |
| Flavour | Typical Ripe Banana Fruit |
| Taste | Characteristic Ripe Banana Taste |
| Appearance | Homogenous, Creamy and Thick |
| Pulping | Passed through min. 1/32” sieve |
| MIROBIOLOGY |
|---|
| Total Plate Count | Not More Than 10 CFU per gm |
| Yeast and Mold Count | Not More Than 10 CFU per gm |
| E.Coli | Absent |
| Coliform | Absent |
| Salmonella | Absent |
PACKING
The Product is packed under complete sterile and hygienic condition in Pre sterilized Aseptic bags with poly liner in MS Drums Net Content is 215 Kgs
LOADABILITY
80 Drums /20 ‘FCL
USES: Banana Puree is used as a base raw-material for various Food Industry like
IN BAKERY – For manufacturing Fruit Bread, Cake, Muffing, Pipe Fillings, Icings
IN BEVERAGE & JUICE INDUSTRY – For manufacturing Milk Shake, Fruit Drink, Nectar
IN BAKERY INDUSTRY – For manufacturing Ice-cream, Milk Shake, Yoghurt
IN BABY FOOD INDUSTRY – For manufacturing product like Cereals, Baby Food etc.
