Concentrated pulps of tropical fruits
Bananas
Description
It is obtained from the edible part of ripe bananas, without bark, which are reduced to puree and sifted to eliminate undesirable particles from the finished product.
During the process, ascorbic acid is added as an antioxidant and citric acid as an acidity regulator. It does not contain preservatives, dyes or artificial flavors.
Varieties
Natural and healthy product that is elaborated from the Cavendish, FHlA-I 8 and FHlA-Z l varieties, cultivated in the Avilanian territory.
Quality Characteristics
- The puree will have a light cream color, being able to present veins of greater intensity. Brightness, uniform.Fruity, natural, clean aroma. Smell and flavor defined banana fruit, predominance of sweet notes. Moderate viscosity.
- Slight astringency.
- Solubles Solids (OBX) I 7 min.
- pH 3.8- 4.2
- Ascorbic acid (mg / kg) 300 min
- HF and yeast count (col / ml) 2 max.
- Counting of mesophilic aerobic microorganisms (col / ml) 500 max.
Storage and Conservation
One year from the date of production at -18 ° C temperature.
Once opened: Up to one month at - 8 ° C temperature.
Safety for the consumer
The compliance of the good practices of the manufacturer and the HACCP plan, together with the combination of pasteurization / freezing treatments, ensure the obtaining of an innocuous product with excellent sensory characteristics.
The product has the Sanitary License granted by the National Institute of Hygiene, Epidemiology and Microbiology of Cuba: Ol7 / l4- CXXVIIl.
Container
Steel drums coated inside with food-grade paint, hermetically sealed, with suncho, containing: Polyethylene bag and 55 gallon aseptic bag, net weight of 190 kg.