Archive
fruit-processing
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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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IQF Freezing Explained: How Individually Quick Frozen Fruit Is Made
How IQF freezing works step by step, which parameters buyers should specify, and how the process shows up in grade, drip loss…
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How to Source Frozen Fruit: From Specification to First Container
The order of operations for sourcing frozen fruit: define the specification first, qualify on evidence, sample against the spec, then contract -…