Apple Puree

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

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