|
:: PRODUCT INFORMATION
Calamansi (Citrus
mutis blanco)
Calamansi is a tropical fruit also known as Philippine Lime or Kalamondin.
The interior of the fruit has tiny yellow pulp bits which is very acidic in taste.
Calamansi is very rich in Vitamin C. |
|
:: Calamansi Pulp (Purée)
|
 |
|
Description:
The purée is derived from the processing of sound, mature,
calamansi fruits. The fruits are properly sorted, washed,
pulped and strained through stainless steel screens, de-aerated,
sterilized, cooled and filled aseptically into pre-sterilized
intasept bags. The purée (pulp) is free from extraneous materials.
All processes employed are in accordance to “Good Manufacturing
Practices” and under strict sanitary conditions.
|
|
Production Season: August to October
Packaging / Storage / Shipping Information:
Frozen Calamansi Purée product is pack in intasept bag in double-walled
corrugated carton. Net weight is either 25 kgs./bag in box. Merchandise
should preferably be stored at temperatures not higher than -18 °F (-27.8 °C).
| |
Box |
| Net Weight (kgs) |
25.0 ± 0.50 |
| Container Dimension |
25.8 cms. x 25.8 cms. x 40.2 cms/
or 0.0268 m³ |
| FCL Capacity |
800 cartons per 20 ft. container |
::
Analytical Data
| °Brix (Refractometer) |
Minimum 7.0 |
| % Acidity (as citric acid) |
Minimum 3.0 |
| Flavor / Odor |
Typical acidic, calamansi flavor and odor, free from off-odor and taste |
| Color |
Light yellow |
| Container Inspection |
No swollen bags |
| Visual Inspection |
No foreign matter with occasional specks |
| Pesticide Residue |
Irreducible minimum* |
| Filth |
Irreducible minimum* |
| Standard Plate Count |
3,000 / g. max |
| Viable Yeast and Mold |
500 / g. max |
| Net Weight (kg.) |
25.0 |
* Contamination must be at a minimum
and meet the requirements of the Food,
Drug and Cosmetic Act as interpreted by the Food and
Drug Administration.::
Product Application
Fruit jelly; fruit jam; natural fruit
juice / drinks; food seasonings; yogurts.
|
|