For the fruit puree, the edible parts of the entire or peeled fruit are strained. The fineness degree of the puree depends on the sieve size.
Fruit puree concentrate
The puree concentrate is obtained from fruit puree by extracting part of the naturally present water through vaporisation. The water quantity extracted is limited by the viscosity of the puree concentrate.
- in the baking industry for fillings
- in the dairy and ice cream industry for icings, fruit preparations for yoghurt
Puree concentrate is produced by thermal concentration. The water content in the product is reduced by vaporisation. The heat-sensitive juices are taken to vaporisation temperature in the vacuum concentrating system very briefly in order to obtain a mild concentration process. The dry substance of the puree concentrate is limited by the increasing viscosity.
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