Fruit and Vegetable puree

PEACH PUREE:

Peach puree is produced from washed and selected the fruit, sifted through a steel sieve. The product is preserves by means of a high temperature-short time process, quick cooling and aseptic packaging. This process guarantees the conservation plenty of organoleptic characteristics of fruit and aseptic conditions

Brix 10-12

Size 5 mm

Black spot <5/10 gr [/av_iconlist_item] [av_iconlist_item title='Apricot puree' link='' linktarget='' linkelement='' icon='ue8cd' font='entypo-fontello'] APRICOT PUREE:

Apricot puree manufactuerd from washed and selected apricots, sifted through a steel sieve. The product is preserves by means of a high temperature-short time process, quick cooling and aseptic packaging. This process guarantees the conservation plenty of organoleptic characteristics of fruit and aseptic conditions.

Brix 10-12

Size 5 mm

Black spot <6/10 gr [/av_iconlist_item] [av_iconlist_item title='Plum puree' link='' linktarget='' linkelement='' icon='ue8cd' font='entypo-fontello'] PLUM PUREE:

Green plum puree, red plum puree and yellow plum puree are prepared from washed and selected the plums, sifted through a steel sieve. The product is preserves by means of a high temperature-short time process, quick cooling and aseptic packaging. This process guarantees the conservation of organoleptic characteristics of fruit in aseptic conditions.

Brix 12 min

Size 5 mm

Black spot <5/10 gr

STRAWBERRY PUREE:

Strawberry puree is produced  from washed and selected strawberries of different varieties, sifted through a steel sieve 0,5 mm. The product is produced in aseptic process, quick cooling and aseptic packaging. This process guarantees the conservation plenty of organoleptic characteristics of fruit and aseptic conditions. We mainly have two qualities:

Strawberry puree 0,5mm seedless

Strawberry puree 1,5 mm with seeds

APPLE PUREE:

Apple puree, prepared from washed and selected the apple, sifted through a steel sieve. The product is preserves by means of a high temperature-short time process, quick cooling and aseptic packaging. This process guarantees the conservation of organoleptic characteristics of fruit in aseptic conditions.

Brix 10-12

Size 5 mm

Black spot <5/10 gr [/av_iconlist_item] [av_iconlist_item title='Kiwi puree' link='' linktarget='' linkelement='' icon='ue8cd' font='entypo-fontello'] KIWI PUREE:

Kiwi puree is prepared from washed and selected kiwi sifted through a steel sieve. The product is preserves by means of a high temperature-short time process, quick cooling and aseptic packaging. This process guarantees the conservation of organoleptic characteristics of fruit in aseptic conditions. High green color

BRIX:11 min

PH: 3,2-3,8

Acidity: 0,7 min

QUINCE PUREE:

Quince puree is prepared from washed and selected quince sifted through a steel sieve. The product is preserves by means of a high temperature-short time process, quick cooling and aseptic packaging. This process guarantees the conservation of organoleptic characteristics of fruit in aseptic conditions. Green pale  color

Brix: 10 min

Ph 3,15 – 3,90

Adididy 0,4 min

RASPEBERRY PUREE:

Raspberry puree is prepared from washed and selected raspberries sifted through a steel sieve. The product is preserves by means of a high temperature-short time process, quick cooling and aseptic packaging. This process guarantees the conservation of organoleptic characteristics of fruit in aseptic conditions.  Usually  is prepared without seeds.

Brix 7-10 min

Size 5 mm

Bostwith < 20 cm / 30 sec [/av_iconlist_item] [av_iconlist_item title='Pear puree' link='' linktarget='' linkelement='' icon='ue8cd' font='entypo-fontello'] PEAR PUREE:

Pear puree, prepared from washed and selected the pear, sifted through a steel sieve. The product is preserves by means of a high temperature-short time process, quick cooling and aseptic packaging. This process guarantees the conservation of organoleptic characteristics of fruit in aseptic conditions.

Brix 10-12

Size 5 mm

Black spot <5/10 gr [/av_iconlist_item] [av_iconlist_item title='Pumpkin puree' link='' linktarget='' linkelement='' icon='ue8cd' font='entypo-fontello'] PUMKING PUREE:

Pumpkin puree is prepared from washed and selected pumpkins sifted through a steel sieve. The product is preserves by means of a high temperature-short time process, quick cooling and aseptic packaging. This process guarantees the conservation of organoleptic characteristics of fruit in aseptic conditions. Color is orange fresh

Brix 7-10 min

Size 5 mm

Bostwick <7 cm / 30 sec [/av_iconlist_item] [av_iconlist_item title='Carrot puree' link='' linktarget='' linkelement='' icon='ue8cd' font='entypo-fontello'] CARROT PUREE:

Carrot puree is prepared from washed and selected carrots sifted through a steel sieve. The product is preserves by means of a high temperature-short time process, quick cooling and aseptic packaging. This process guarantees the conservation of organoleptic characteristics of fruit in aseptic conditions. High orange color

Brix 7 min

Size 5 mm

Bostwick  3.0 – 7.0 cm / 30 sec

GINGER PUREE:

This puree is made from mature and sound fruit by mechanical processes and is treated by physical means. This puree is made from the edible part of fruit Zingiber officinale

Brix 1,0 – 5,0

Ph 6,0 – 7,0

Acidity 0,01 – 0,09

LEMON COMMINUTED 1:1

Lemon comminuted is prepared from washed and selected peel fruit. Those peels are sifted though a steel sieve and they have an enzymatic treatment.

With this treatment quick cooling and aseptic packaging. This process guarantees the conservation of organoleptic characteristics of fruit in aseptic conditions. High yellow color lemon comminuted has a high level of citrus flavonoids

Brixº: 6,0 Min.

Acidity (%w/w) ACA; 0,6 Min.

pH: 3,5 Max.

ORANGE COMMINUTED 1:1

Orange comminuted is prepared from washed and selected peel fruit. Those peels are sifted though a steel sieve and they have an enzymatic treatment.

With this treatment quick cooling and aseptic packaging. This process guarantees the conservation of organoleptic characteristics of fruit in aseptic conditions. High orange color

Brixº: 7,0 Min.

Acidity (%w/w) ACA; 0,7 Min.

pH: 3,5

In Baor Products we are able to produce many others vegetable puree, please ask for varieties and more information