Mango Puree, 49 ounces, for Beer and Wine Making.
pH: 3.0 – 4.0
Brix: 13.0Â° – 18.0Â°
Specific Gravity: 1.050 – 1.080
Yellow with orange tones, typical of cooked mango
Storage: Product is shelf stable, no refrigeration is necessary for food safety of unopened bags. Refrigerated or frozen storage is highly recommended for
optimal color and flavor quality. Thawed product should not be refrozen.
Shelf life is 18 months from production date.
Physical properties vary due to seasonal variation of agricultural commodities
Aseptic puree is pasteurized at 190Â°F or higher for a minimum 20
seconds. Puree is cooled and aseptically packaged. Water and
pectinase enzyme used as process aids. Aseptic puree is guaranteed to
comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and
local laws and regulations.
Kosher (Orthodox Union), Vegetarian, Product of USA