Archive
Product
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What goes into a stone fruit specification?
Beyond size and colour: pit fragment control, halving accuracy, cavity cleanliness and post-thaw behaviour are the parameters that actually decide acceptance.
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Is frozen or dried fruit the better buy?
They are not substitutes. The comparison turns on yield factors, storage and transport economics, and what the fruit has to do in…
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What is fruit puree used for?
Dairy, beverage, bakery and infant nutrition all buy puree, but each wants a different specification. The differences sit in Brix, sieve residue…
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Which apple varieties are best for processing?
It depends on the output. Dice and slices need firm, slow-browning flesh; concentrate needs sugar and acid; puree needs breakdown behaviour.
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How long does frozen fruit keep?
Shelf life is a function of storage temperature stability, not of elapsed time. A stated period assumes an unbroken chain that many…
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How is fruit concentrate shipped?
Frozen drums, aseptic bag-in-box on pallets, or flexitank in bulk. The format is decided by volume, destination distance and what the buyer…
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Split or whole lentils: which should I buy?
Split lentils cook faster and cost more per delivered tonne because splitting is a yield loss. Whole lentils keep their shape. The…
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How should cold-pressed oils be stored?
Cool, dark, full and sealed. Oxygen, light, heat and catalytic metals drive degradation, and for the least stable oils such as flaxseed…
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What is sunflower lecithin used for?
As an emulsifier, wetting agent, viscosity modifier and release aid in chocolate, bakery, instant powders and dairy alternatives. Its commercial advantage over…
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What is peroxide value in seed oils?
A measure of primary oxidation products, determined by ISO 3960 and expressed in milliequivalents of active oxygen per kilogram. It rises early…