RANGE: apple puree 10-12% brix apple puree 14-16%, 24-26% brix
Application area: production of marshmallows, marmalade, sweets, jams and fillings production of pastille and marmalade snacks, fruit pieces, juices, nectars, cereal and fruit bars, breads and cereals ice cream production: sorbet and sherbet production of fillers for thick drinking yoghurts, dairy desserts and curds production of juices, nectars, ketchups, sauces, smoothies, bases for lemonades, preservation
Packaging and expiration dates: Aseptic puree - metal drum with a bag in box 220 kg - 12 months at a temperature of 0°C to 20°C and a humidity of not more than 75% Puree sorbed - a metal barrel with a PE bag 210 kg - 6 months at a temperature of 0°C to 20°C and a humidity of not more than 75%