Fruit Purees

Fruit Puree is a homogeneous mass without fractions of fibers, peel and other particles with the natural flavor and aroma typical to the ripe fruits with no added colors, preservatives, GMO and other additives which has been heat processed. Fruit puree is produced by rubbing the fruit through a sieve. After sterilization, the puree is packed in an aseptic bag 230-240 kg, placed in a metal drum.

Apple Apricot Peach Banana Mango Pear Strawberry
Brix % 11 – 14 30 – 32 30 – 32 20-24 28 – 30 30 – 32 6 – 8
Acidity %
*As sitric
**as malic
<5,0** <1,4* <1,8* <0,7* <1,2* <0,9* <1,5*
Ph <5,0 <4,0 <4,4 <4,5 <4,2 <4,5 <3,8
Bostwic, cm 5 – 7 6 – 10 5 – 12 2 – 8 4 – 7 10 – 15 7 – 10
HMF mg/l – <20 < 20 <5 <20 <15 <20 <5

Countries of origin: Ukraine, Turkey, Greece, India, China, Ecuador, South Africa.