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Fruit and Vegetable puree

You are here: Home / Juice Concentrate, NFC, Puree.. / Fruit and Vegetable puree

Fruit and Vegetable puree

Fruit puree o vegetable puree is made from sound and matures fruits from uneatable parts, sieved usually at 5 mm to get a homogeneous puree.

The puree is thermally processed to obtain commercial sterility and aseptically cooled and packed  in bags with Aseptic High Barrier, with 1” or 2” pressure plug fitment. Bags are one-way into trunk-conical metallic with plastic cap, or recyclable cardboard drums.

All of those products are used  Juices, nectars, fruit beverages, food Industrial applications, bakery, dairy, ice cream, fruit prep, ready meals, jams, syrups…

-Net weight: 210 kg aprox.

We only produce and supply NO GMO puree

It is used to produced juices, creams, dairies and confectionery.

  • Peach 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:

    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:

    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:

    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

  • Raspberry puree

    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

    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 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

    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

  • Vegetable puree

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

PACKAGING KG/L STORAGE
Drum 180-260 KG Aseptic – Frozen – Preserved
jumbo-binJumbo Bin 1000 KG Aseptic
ibcIBC 1200 KG Preserved
bibBIB 3-5-10-20 L Aseptic
cisternaRoad Tanker 25000 KG Non Aseptic
  • Apple puree

  • peach puree

  • Pear puree

  • zuchinni puree

  • pumkin puree

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