Aseptic purees

Apricot puree
  • Organic and conventional
  • Brix: 9,4 - 14,0 %
  • Acid content (in citric acid): 0,67 - 2,18 %  
  • pH: 2,94 - 3,73
  • Bostwick: 7,8 - 16,9 cm/30 sec (20 °C)
  • Ascorbic acid content: 400 mg/kg

Yellow peach puree
  • Organic and conventional
  • Brix: 9,9 - 16,4 %
  • Acid content (in citric acid): 0,19 - 0,75 %  
  • pH: 3,52 - 4,61
  • Bostwick: 7,9 - 13,9 cm/30 sec (20 °C)
  • Ascorbic acid content: 500 mg/kg

White peach puree
  • Organic and conventional
  • Brix: 9,9 - 16,4 %
  • Acid content (in citric acid): 0,19 - 0,75 %
  • pH: 3,52 - 4,61
  • Bostwick: 7,9 - 13,9 cm/30 sec (20 °C)
  • Ascorbic acid content: 500 mg/kg

Sour cherry puree
  • Organic and conventional
  • Brix: 12,6 - 19,0 %
  • Acid content (in citric acid): 0,81 - 1,71 % 
  • pH: 3,27 - 3,85
  • Bostwick: 8,3 - 22,9 cm/30 sec (20 °C)
  • Ascorbic acid content: 100 mg/kg

Plum puree
  • Organic and conventional
  • Brix: 13,0 - 18,4 %
  • Acid content (in citric acid): 0,44 - 1,12 % 
  • pH: 3,32 - 4,04
  • Bostwick: 7,7 - 13,9 cm/30 sec (20 °C)
  • Ascorbic acid content: 100 mg/kg

Apple puree
  • Organic and conventional
  • Brix: 12,0 - 16,5 %
  • Acid content (in citric acid): 0,28 - 0,84 % 
  • pH: 3,11 - 3,98
  • Bostwick: 2,9 - 12,8 cm/30 sec (20 °C)
  • Ascorbic acid content: 400 mg/kg

Golden apple puree
  • Organic and conventional
  • Brix: 12,0 - 16,5 %
  • Acid content (in citric acid): 0,28 - 0,84 % 
  • pH: 3,11 - 3,98
  • Bostwick: 2,9 - 12,8 cm/30 sec (20 °C)
  • Ascorbic acid content: 400 mg/kg

Quince puree
  • Conventional
  • Brix: 12,9 - 14,6 %
  • Acid content (in citric acid): 0,59 - 0,85 % 
  • pH: 3,20 - 3,50
  • Bostwick: 1,3 - 2,6 cm/30 sec (20 °C)
  • Ascorbic acid content: 400 mg/kg

Clapp pear puree
  • Conventional
  • Brix: 9,3 - 14,8 %
  • Acid content (in citric acid): 0,20 - 0,46 % 
  • pH: 3,64- 4,16
  • Bostwick: 7,6 - 14,1 cm/30 sec (20 °C)
  • Ascorbic acid content: 400 mg/kg

William's pear puree
  • Organic and conventional
  • Brix: 9,3 - 14,8 %
  • Acid content (in citric acid): 0,20 - 0,46 % 
  • pH: 3,64 - 4,16
  • Bostwick: 7,6 - 14,1 cm/30 sec (20 °C)
  • Ascorbic acid content: 400 mg/kg

Pumpkin puree
  • Organic and conventional
  • Brix: 8,0 - 11,9 %
  • Acid content (in citric acid): 0,10 - 0,27 % 
  • pH: 4,68 - 5,94
  • Bostwick: 2,7 - 8,2 cm/30 sec (20 °C)
  • Ascorbic acid content: 300 mg/kg

Seabuckthorn puree
  • Organic and conventional
  • Brix: 10,3 - 13,3 %
  • Acid content (in citri acid): 2,80 - 4,89 %
  • pH: 2,51 - 2,72
  • Bostwick: 16,4 - 22,8 cm/30 sec (20 °C)
  • Ascorbic acid content: 100 mg/kg

Strawberry puree
  • Conventional
  • Brix: 7,1 - 8,6 %
  • Acid content (in citric acid): 0,51 - 0,98 % 
  • pH: 3,32 - 3,64
  • Bostwick: 12,2 - 16,1 cm/30 sec (20 °C)
  • Ascorbic acid content: 100 mg/kg

Rosehip puree
  • Organic and conventional
  • Brix: 11,1 - 13,4 %
  • Acid content (in citric acid): 0,80 - 1,06 % 
  • pH: 3,54 - 3,81
  • Bostwick: 9,1 - 14,6 cm/30 sec (20 °C)
  • Ascorbic acid content: 100 mg/kg

Elderberry puree
  • Organic and conventional
  • Brix: 11,7 - 13,4 %
  • Acid content (in citric acid): 0,66 - 0,92 % 
  • pH: 3,64 - 4,48
  • Bostwick: 16,4 - 21,7 cm/30 sec (20 °C)
  • Ascorbic acid content: 100 mg/kg

Carrot puree
  • Conventional
  • Brix: 8,2 - 8,9 %
  • Acid content (in citric acid): 0,06 - 0,17 % 
  • pH: 5,01 - 5,92
  • Bostwick: 3,0 - 7,6 cm/30 sec (20 °C)
  • Ascorbic acid: 300 mg/kg

Cornelian cherry puree
  • Organic and conventional
  • Brix: 12,92 - 14,28 %
  • Acid content (in citric acid): 2,61 - 2,89 % 
  • pH: 2,63 - 2,91
  • Bostwick: 4,28 - 4,73 cm/30 sec (20 °C)
  • Ascorbic acid content: 100 mg/kg

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