Fruit puree production is the process of reducing fruit flesh to a smooth, homogeneous mass by sieving or refining without concentration, yielding a fibre-rich base supplied frozen, aseptically packed or hot-filled for juice, dairy, bakery and baby-food applications.
In trade practice
Processors sieve or refine cooked or raw fruit to a defined particle size, then pasteurise and fill into aseptic bags or freeze in blocks. Buyers specify Brix, pH, colour values and microbiological limits in a product specification sheet. Common failures include inadequate enzyme inactivation causing browning, and insufficient pasteurisation leaving yeast or mould counts above agreed limits. Certificates of analysis and HACCP records accompany each lot.
In a specification
A purchase specification for fruit puree production typically states fruit variety, minimum Brix, pH range, colour standard, particle size, packaging format and microbiological acceptance criteria.