Peach puree concentrate 30/32

PEACH PUREE CONCENTRATE

Peach puree concentrate is prepared from selected fruit and washed, crushed and passed through a metal mesh and concentrated at 30/32 brix. The mesh sieve is usually about 0.5 mm, which gives us a homogeneous and good texture, being able to have the bostwich in diluted product around 8 – 10

Peach types:

Peach plantations are found throughout the southern and Mediterranean basin of Spain. Peaches contain vitamins and minerals such as vitamin C, vitamin A, niacin, vitamin E, potassium, copper, manganese and also phosphorus, among other vitamins and minerals.

We mainly have two types, pure yellow peach and red peach.

Yellow peach is the most appreciated, as it gives us a concentrated pure with a clear yellow color.

Red peach gives us more muted yellow tones that are used mainly for blends.

Uses and technical data in peach puree concentrate:

Peach puree concentrate is used by many companies that manufacture from peach juices to compotes or cakes as a topping. The product is pasteurized with a high-short process, 90 degrees for 5 minutes, and filling in aseptic drum filling, which guarantees conservation as well as microbiology.

The drums are normally metal although we can also pack them in cardboard drums.

  • Brix 30/32
  • Size 5 mm
  • Black spot <6 in 10 gr in finished product

Peach puree, like the test of fruit and vegetable purees, are suitables for vegan food and also no chemical process are used in their productions

Apricot puree concentrate

APRICOT PUREE CONCENTRATE

Apricot puree concentrate is prepared from selected fruit and washed, crushed and passed through a metal mesh and concentrated at 20/32 degrees brix. The sieve of the mesh is usually about 0.5 mm, which gives us a homogeneous and dense pure. Once diluted 12 brix you should have the bostchwick around 8 – 10

Types of apricot:

Apricot plantations are found throughout the southern and Mediterranean basin of Spain. Apricots contain vitamins and minerals such as vitamin C, vitamin A, niacin, vitamin E, potassium, copper, manganese and also phosphorus, among other vitamins and minerals Apricots harvested in May or June are mainly used for the manufacture of pure apricot concentrates.

We have different varieties of apricots in Spain, which are harvested from May to mid-June. The most appreciated variety is the bulida apricot, for its aroma and texture. This variety is the most used in extra quality jams from the best manufacturers.

Uses and technical data of apricot puree concentrate

Apricot puree concentrate is used by many companies that manufacture from jams, ice creams, juices or also compotes or cakes. It is used above all for the export market, since the saving in transport is important.

The product is pasteurized with a high-short process, normally 90 degrees for 5 minutes, then the product is transferred to aseptic drum filling. This process guarantees both the preservation of the organoleptic characteristics as well as the microbiology of the product.

Drums are normally metal although we can also pack them in cardboard drums.

  • Brix 30/32
  • Size 5 mm
  • Black dots 6 in 10 grams of diluted product

The apricot puree, like the rest of fruit and vegetable purees, are suitable for vegan food and no chemical processes are used in their production. Baor Products is manufacturer and supplier of some fruit puree concentrates, suitable for many productions

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plum puree

PLUM PURE:

The plum puree is produced from selected fruit and washed, crushed and passed through a metal mesh. The product is pasteurized with a high-short process and is packaged in an aseptic and cooled drum. This process guarantees the preservation of all the organoleptic characteristics of the plum puree. Depending on the variety of plum, we can move in a brix range that goes from 10 to 17 brix for plum varieties Tolosa or Claudia Reina. In addition we also have red plum purees

Types of plum puree:

Plum plantations are mainly found in the Mediterranean area of Spain, although we can also find Tolosa plum plantations in northern Spain. plums are  rich in vitamins and minerals and highlights above all its regulatory properties of the intestines.

The most appreciated plums are the Tolosa or Claudia Reina varieties  This plum is the base of the green plum jams that is distributed worldwide.

Uses and technical data:

The plum puree is used by many companies that manufacture from jams, ice creams, juices or also compotes or cakes. The aseptic process guarantees the preservation of all the organoleptic characteristics of the plum puree. The product is pasteurized with a high-short process, normally 90 degrees for 5 minutes, then the product is transferred to aseptic drum filling.

The drums are normally metal although we can also pack them in cardboard drums.

Size 0.5 mm

Brix Plum Tolosa and Claudia Reina brix 14-16º

Claudia green 10-12ºBrix

red plum 10-12

The plum puree, like the rest of fruit and vegetable purees, are suitable for vegan food and no chemical processes are used in their production.

At baor we are manufacturers and distributors of pure fruit and vegetables that we export to many countries around the world. We are a certified company with extensive experience in the markets.

peach puree

PEACH PURE

The peach puree is prepared from selected fruit and washed, crushed and passed through a metal mesh. The sieve of the mesh is usually about 0.5 mm, which gives us a homogeneous puree with a good texture, being able to have the bostwich around 8 – 10

Peach types:

Peach plantations are found throughout the southern and Mediterranean area of Spain. Peaches contain vitamins and minerals such as vitamin C, vitamin A, niacin, vitamin E, potassium, copper, manganese and also phosphorus, among other vitamins and minerals We mainly have two types, pure yellow peach and also red peach The yellow peach is the most appreciated, as it gives us a purer with a more vivid yellow color, however, the red peach gives us more muted shades of yellow.

Uses and technical data:round white peach puree

The peach puree is used by many companies that manufacture from peach juices to compotes or cakes. This process guarantees the preservation of all the organoleptic characteristics of the peach puree. The product is pasteurized with a high-short process, normally 90 degrees for 5 minutes, then the product is transferred to aseptic drum filling. The drums are normally metal although we can also pack them in cardboard drums.

  • Brix 10-12
  • Size 5 mm
  • Black spot <6 in 10 gr

The peach puree, like the rest of fruit and vegetable purees, are suitable for vegan food and also no chemical processes are used in their production.

Apricot puree

APRICOT PURE

The apricot puree is prepared from selected fruit and washed, crushed and passed through a metal mesh. The sieve of the mesh is usually about 0.5 mm, which gives us a homogeneous pure and of good texture, being able to have the bostwich around 8 – 10

Types of apricot:

Apricot plantations are found throughout the southern and Mediterranean area of Spain. Apricots contain vitamins and minerals such as vitamin C, vitamin A, niacin, vitamin E, potassium, copper, manganese and also phosphorus, among other vitamins and minerals We have different varieties of apricots in Spain, which are harvested from May to mid-June. The most appreciated variety is the Bulida apricot, for its aroma and texture. This variety is the most used in extra quality jams from the best manufacturers.

Uses and technical data:

The apricot puree is used by many companies that manufacture from jams, ice creams, juices or also compotes or cakes. This process guarantees the preservation of all the organoleptic characteristics of the peach puree. The product is pasteurized with a high-short process, normally 90 degrees for 5 minutes, then the product is transferred to aseptic drum filling. The drums are normally metal although we can also pack them in cardboard drums.

 

  • Brix 10-12 
  • Size 5 mm
  • Black spots max 6 in 10 gr

The apricot puree, like the rest of fruit and vegetable purees, are suitable for vegan food and no chemical processes are used in their production.

Strawberry puree

STRAWBERRY PURE:

The strawberry puree is prepared from selected fruit and washed, crushed and passed through a metal mesh. The sieve of the mesh is usually about 0.5 mm, which gives us a homogeneous puree with a good texture, being able to have the bostwich around 8 – 10.

Types of pure:

Strawberry plantations are mainly located in the Huelva area of Spain. Strawberries are rich in vitamins and minerals such as vitamin C, vitamin A, niacin, vitamin E, potassium, copper, manganese and also phosphorous. Formerly we could find single varietal strawberry plantations for industrial production such as Camarosa. Nowadays it is very difficult to find them and the purees are made from a mixture of strawberry varieties. This is due to the fact that the strawberry is planted with the most tasty and appetizing varieties for the fresh market. Depending on the sieve used in production we can find strawberry puree with seed and seedless strawberry puree.

Uses and technical data:

Strawberry puree is used by many companies that manufacture jams, ice creams, juices or also compotes or cakes. The aseptic process guarantees the preservation of all the organoleptic characteristics of the strawberry puree. Product is pasteurized with a high-short process, normally 90 degrees for 5 minutes. The drums are normally metal although we can also pack them in cardboard drums.

  • Size 1mm,
  • pure with seeds  Size 0.5 mm
  • without seed  1,5 mm
  • brix 7 – 10 º

Strawberry puree, like the rest of fruit and vegetable purees, are suitable for vegan food and no chemical processes are used in their production. At baor we are manufacturers and supplier of  fruit and vegetables puree that we export to many countries around the world. We are a certified company with extensive experience in the markets.