Fruit preparation

Blackberry Preperation With Visible Pieces

ORGANOLEPTIC PROPERTIES

Appearance & Colour  

  • Blackberry kind and size can be changed according to customer demand, Free from foreign materials,

 

PHYSICAL  & CHEMICAL PROPERTIES

Fruit Content %

  • 50

Bx

  • 50-55

 

MICROBIOLOGICAL PROPERTIES

Total Count           

  • Not more than 1000 cfu/ml

Yeast                       

  • Not more than 100 cfu/ml max

Mould                      

  • Not more than 100 cfu/ml max

Coliform Count      

  • Negative

 

PACKING

  • HDPE Drum with polyethilen bag (20-40 Kg)
  • Steel drum with double polyethilen bag (200 Kg)

 

SHELF LIFE:   0_+ 4 °C in cold warehouse – shelf life:  6 months