Apple Puree
Apple Puree is made from fully cooked or semi cooked apples. Apple puree varies in sweetness. It may contain spices, most frequently cinnamon. Apple Puree is used in confections, bakery, ice creams, yogurts, beverages, fruit snacks and bars, dressing and sauces, smoothies, sorbets and granitas.
Description:
Brix: 36-38%
Packaging: Aseptic bags
color: Natural, heat-treated apple
Taste and smell: Natural taste and smell of mature apples undergone heat treatment
Additives: Free
Storage condition: Hygienic storage conditions; temperatures from 0 to 25⁰C; can be kept for 24 months.
Chemical and microbiology laboratories for puree
Certificate of analysis Apple puree
|
TEST PARMETER |
RESULT |
|
viscosity |
14 |
|
Acidity |
%0/4-1 |
|
PH |
3/3-4/3 |
|
Dross |
Negative |
|
Color |
Natural |
|
Total ash |
%0/4-0/85 |
|
Brix |
36-38 |
|
Bacteria Resistant to Acid |
Negative |
|
Lactic Acid Bacteria |
Negative |
|
Mold |
Negative |
|
Yeast |
Negative |
|
SENSORY ANALYSIS |
|
|
TEST |
|
|
Natural |
Aroma |