Canned fruits
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Deccan Produce offers a wide variety of canned fruit products for export. This includes our normal range of Fruit pulp; new products are constantly being added to this list.
PRODUCT – SPECIFICATIONS FOR MANGO PULP
The best quality mangoes are chosen & ripened. The ripened mangoes are washed, peeled & then are sliced /diced as per customer requirement using FAM Dicer. The sliced/diced mangoes are then passed through chlorinated water. Later slices/dices are dewatered, inspected, weighed & packed to obtain the finished product.
PRODUCT – SPECIFICATIONS FOR MANGO SLICE
Deccan Edibles Fruit Cocktail is a dish consisting of various kinds of fruit . Our non-alcoholic canned fruit cocktail consists of a mixture of fresh fruits like pears, pineapple, cherries, grapes, papaya, resins & other tropical fruits. Canned fruits cocktail is a delicious & healthy alternative to candy & other sweets. Fruit Cocktail in can is composed of various types of fruit rich in vitamins, minerals & nutrients.
PRODUCT – SPECIFICATIONS FOR FRUIT COCKTAIL
Mango in Brine is made from sound, clean, raw or sufficiently mature fruit of known variety of mangoes, like Totapuri, Rajapuri.
The preparation process includes washing, peeling of semi ripe mangoes, and cutting in slices and stored in 13-16% brine solution with 1 % acetic acid.
The natural flavor and aroma of the fruit is retained in the final product.
The exotic aroma of the product makes it suitable for making mango chutney and pickle as per own recipe.
PRODUCT – SPECIFICATIONS FOR MANGO SLICE IN BRINE
The product derived from fresh, sound ripe,
• White Guava fruit
• Papaya fruit
Product prepared by thermal treatment to render it “Commercially sterile” & completely free from any additives & any pathogenic/ spoilage micro-organism & any other hazard.
PRODUCT – SPECIFICATIONS FOR WHITE GUAVA PUREE & RED&YELLOW PAPAYA PUREE
PRODUCT – SPECIFICATIONS FOR MANGO PULP
PARAMETERS | ALPHONSO MANGO PULP | KESAR MANGO PULP | ||||
Color | Characteristic | Characteristic | ||||
Flavor | Characteristic | Characteristic | ||||
Taste | Characteristic | Characteristic | ||||
Brix at 200C | Min. 16 | Min. | ||||
Acidity (%) As CA | 0.45 – 0.75 | 0.40 – 0.60 | ||||
PH | 3.60 – 4.00 | 3.60 – 4.00 | ||||
Consistency(cm/30 sec by Bostwick at200C) | 10 - 12 | 10 - 12 | ||||
Black Specs Per 10gm | Nil | Nil | ||||
Brown Specs Per 10 gm | < 5.0 | < 5.0 | ||||
PACKAGING & DELIVERY | ||||||
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PRODUCT – SPECIFICATIONS FOR MANGO SLICE
INGREDIENTS | ALPHONSO MANGO | KESAR MANGO | ||||
Storage | Min -18° C | Min -18° C | ||||
Shelf Life | 2 years | 2 years | ||||
Harvesting | April - June | May - July | ||||
Brix corrected at 20° C (o B) | >15.0 | > 16.0 | ||||
PH | 3.5 - 4.0 | 3.5 - 4.0 | ||||
Color | Natural of the Fruit | Natural of the Fruit | ||||
Flavor / Aroma | Semi Ripe Alphonso Mango | Semi Ripe Kesar Mango | ||||
PACKAGING & DELIVERY | ||||||
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PRODUCT – SPECIFICATIONS FOR FRUIT COCKTAIL
PARAMETERS | VALUE | ||||||
Brix | 16.2 | ||||||
Acidity | 0.20% | ||||||
Color & Preservative | Absent | ||||||
Taste & Flavor | Resembling the fresh cut fruit; crunchy texture; no metallic aftertaste | ||||||
Ingredient Detail | Pineapple:40%,Papaya:25%,Pear:15%,Cherry:10 %, Grapes/Raisin:10% | ||||||
PACKAGING & DELIVERY | |||||||
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The preparation process includes washing, peeling of semi ripe mangoes, and cutting in slices and stored in 13-16% brine solution with 1 % acetic acid.
The natural flavor and aroma of the fruit is retained in the final product.
The exotic aroma of the product makes it suitable for making mango chutney and pickle as per own recipe.
PRODUCT – SPECIFICATIONS FOR MANGO SLICE IN BRINE
Color | Yellow/Whitish Yellow | ||||||
Acidity (%) Acetic Acid | 2.0 % Min | ||||||
PH | 2.2 - 2.5 | ||||||
Thickness | 20 mm or as per customers' spec. | ||||||
Salt (Brine) | 13 to 16 % | ||||||
PACKAGING & DELIVERY | |||||||
|
• White Guava fruit
• Papaya fruit
Product prepared by thermal treatment to render it “Commercially sterile” & completely free from any additives & any pathogenic/ spoilage micro-organism & any other hazard.
PRODUCT – SPECIFICATIONS FOR WHITE GUAVA PUREE & RED&YELLOW PAPAYA PUREE
PARAMETERS | WHITE GUAVA PUREE | PAPAYA PUREE | ||||
Color | Characteristic | Characteristic | ||||
Flavor | Characteristic | Characteristic | ||||
Taste | Characteristic | Characteristic | ||||
Brix at 200C | Min.9 | Min.9 | ||||
Acidity (%) As CA | 0.45 – 0.60 | 0.45 – 0.60 | ||||
PH | 3.75 – 4.10 | 3.75 – 4.10 | ||||
Consistency(cm/30 sec by Bostwick at200C) | 6 - 10 | 10 - 12 | ||||
Black Specs Per 10gm | Nil | Nil | ||||
Brown Specs Per 10 gm | < 5.0 | < 5.0 | ||||
PACKAGING & DELIVERY | ||||||
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Why Choose Us
Updated News
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1) Visit us at Fruit Logistica Berlin 2019, For our products upgrades and more innovative product ideas this year.
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2) Join us from September 7th to 9th at Bombay Exhibition Centre, Mumbai, and discover upgraded products and innovative culinary concepts that will shape the future of taste.
🌟 Explore Product Upgrades 🚀 Unveil Innovative Creations Connect for Collaborative Opportunities
Don't miss this chance to be part of culinary innovation! See you there.