M R Processed and Fresh Fruits Pvt Ltd

Church Street Airport Road, Bangalore, Karnataka

• Consistency – Bostwick6-10 cms/30 secs
• Brix – Acid Ratio37-50
• Specific Gravity1.061
• Black Specks / 10 gmNIL
• Brown Specks / 10 gm<5
• Refractometric Brix @ 20 Deg CelMin 16 Brix
• Acidity As % Anhyd. Citric Acid0.60-0.80%
• pH As Natural3.6-4.0

Alphonso Mango only Single strength Pulp is prepared from selected varieties of Fresh Alphonso Mango Fruit. Fully Ripened Mango fruits are washed, blanched, pulped, deseeded, centrifuged, homogenized, thermally processed and aseptically filled maintaining sterility. The preparation process includes cutting, de-stoning, refining and packing. In case of aseptic product the pulp is sterilized and packed in aseptic bags. The refined pulp is also packed in cans, hermetically sealed and retorted. The process ensures that the natural flavour and aroma of the fruit is retained in the final product.

• Consistency – Bostwick8 – 12 cms/30 secs
• Brix – Acid Ratio32 – 50
• Black Specks / 10 gm<3
• Brown Specks / 10 gm<5
• Refractometric Brix @ 20 Deg CelMin 14 Brix
• Acidity As % Anhyd. Citric Acid0.45 – 0.70%
• pH As Natural3.6-4.0

Totapuri Mango is the famous mango found mainly in south Indian state of Andhra Pradesh, Karnataka and Tamil Nadu. It is one of the most popular varieties of mango used for processing pulp due to its naturally pulping factor, sweet & tangy taste. It is widely used in combination with Alphonso mango pulp in the beverage industry for making juices & nectars to get the best result in terms of Taste. Single strength Pulp & Double strength concentrate both are produced out of this variety of mango. The pulp process remains the same as Alphonso.

• Consistency – Bostwick8 – 12 cms/30 secs
• Brix – Acid Ratio50-66
• Specific Gravity1.032
• Black Specks / 10 gm<3
• Brown Specks / 10 gm<5
• Refractometric Brix @ 20 Deg CelMin 9 Brix
• Acidity As % Anhyd. Citric Acid0.45-0.60%
• pH As Natural3.75-4.0

The processing of pulp for Red Papaya remains the same. Fully ripened Papaya fruits are washed, peeled, blanched and deseeded. The extracted pulp is centrifuged, homogenize, thermally processed and packed in aseptic bags. Single strength Pulp & Double strength concentrate both are produced out of Red Papaya fruit. Red papaya pulp can be used in the making of nectars fruit juices, jams, jellies, ice-creams, yoghurt, baby food, bakery products and confectionery.

• Consistency – Bostwick8 – 12 cms/30 secs
• Brix – Acid Ratio50-66
• Specific Gravity1.034
• Black Specks / 10 gmNIL
• Brown Specks / 10 gm<10
• Refractometric Brix @ 20 Deg CelMin 9 Brix
• Acidity As % Anhyd. Citric Acid0.45 -0.60%
• pH As Natural3.75-3.95

Guava pulp is extracted from the selected varieties of the white and pink guavas. The fruits are first inspected for the quality, washed and sent to ripening chambers. Fully ripened guavas are again washed, then transferred for further processing which includes deseeding, pulp extracting, centrifuging, homogenizing. In case of aseptic product the pulp is sterilized and packed in aseptic bags maintaining the sterility. The refined pulp is also packed in cans hermetically sealed and retorted. Single strength Pulp & Double strength concentrate both are produced out of White Guava fruit. Guava pulp is mainly used to make guava juices, guava jams, fruit bars and fruit cheese.

• TasteCharacteristics Semi ripe mango
• ColorTotapuri Dices – Light Yellow to Yellow
• Foreign MatterAbsent
• InfestationAbsent
• LumpsMax 5 % by weight
• Peel along with slicesAbsent
• FlavourCharacteristics Semi ripe mango
• Size10 X 10 mm (Undersize max 10 %)

Washed, peeled and diced as per the customer requirement using the dicer machine. These dices/chunks then are sieved, inspected, weighed. Once the product is and packed it passes through metal detector and is individually frozen in cold storage at-18° C to obtain the final finished product. The entire process is carried out under strictly hygienic condition.