REGIONAL FRUIT PURÉES
Black currant
Red currant
Apple
Fruit and vegetable purees
Brix
>10.0
Acidity
0.5-1.5
Ratio
pH
<4.2
Apple
Pear
Fruit and vegetable purees
Brix
>11.0
Acidity
0.1-0.5
Ratio
pH
<4.2
Pear
Apricot
Fruit and vegetable purees
Brix
>10.2
Acidity
0.6-1.6
Ratio
pH
3.0-4.1
Apricot
Peach
Fruit and vegetable purees
Brix
>10.0
Acidity
0.3-0.75
Ratio
pH
3.4-4.1
Peach
Plum
Sour cherry
Fruit and vegetable purees
Brix
>12.4
Acidity
1.6-2.1
Ratio
pH
<3.9
Sour cherry
Berry
Raspberry
Strawberry
Fruit and vegetable purees
Brix
>6.3
Acidity
0.4-1.4
Ratio
pH
<3.9
Strawberry
Gooseberry
EXOTIC FRUIT PURÉES
Mango
Fruit and vegetable purees
Brix
>14
Acidity
0.45-0.65
Ratio
pH
<4.0
Mango
Kiwi
Pineapple
Fruit and vegetable purees
Brix
30±1
Acidity
<2.0
Ratio
15.0-30.0
pH
<4.2
Pineapple
Banana
Fruit and vegetable purees
Brix
>20.0
Acidity
Ratio
pH
4.4.-5.0
Banana
Orange
VEGETABLE PURÉES
Beets
Bell Pepper
Broccoli
Cauliflower
Zucchini
Carrot
Pumpkin
Tomato
Packaging types
Barrel
Frozen or aseptic puree
Cistern
Frozen or aseptic puree
ONE PHILOSOPHY — MANY BENEFITS
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