Fruit Puree

Oregon Fruit seedless Red Raspberry Puree immediately captures the senses with its brilliant crimson color. Fresh berry aroma is followed by a rich mouthfeel and delicate sweetness that is nicely balanced with a touch of tartness. This puree has plenty of intense notes from beginning to end. Ingredients: Raspberries Physical Properties:   pH: 2.90 – 3.80   Brix: 10.0° – 13.5°   Specific Gravity: 1.040 – 1.055   Viscosity: 7 – 22 cm/min (Bostwick at 70°F)   Color: Bright medium to dark red, typical of cooked red raspberries Commercially Sterile Packaging. NET WT. 3 LBS. 1 OZ. (1.39 kg)

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Oregon Fruit Passionfruit Puree immediately envelopes the senses with a shock of bright chartreuse-yellow and a luscious aroma of tropical flowers. On the palate, it does not disappoint with a light texture and audaciously tangy tropical flavors. This puree will bring passion and tenacity. Ingredients: Passionfruit Physical Properties:   pH: 2.8 – 3.3   Brix: 11.0 – 14.0°   Specific Gravity: 1.044 – 1.057   Color: Bright yellow Vegetarian, Vegan, Product of USA, non GMO. Puree is pasteurized at 190°F or higher for a minimum 20 seconds. Puree is cooled and aseptically packaged. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations.Commercially Sterile Packaging.NET WT. 3 LBS. 1 OZ. (1.39 kg)

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Evergreen Blackberry fruit puree, the most common variety grown in the Pacific Northwest.Commercially Sterile Packaging.Physical Properties:   pH: 2.80 – 3.80   Brix: 9.0° – 16.0°   Specific Gravity: 1.036 – 1.065   Viscosity: 11 – 24 cm/min (Bostwick at 70°F)   Color: Dark purple, typical of cooked blackberries 49 Fluid OZ pouch.

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A late variety peach fruit puree with outstanding flavor, grown in Oregon and California orchards.Commercially Sterile Packaging.Physical Properties:   pH: 3.00 – 3.70   Brix: 9.0° – 12.0°   Specific Gravity: 1.036 – 1.053   Viscosity: 15.0 – 17.0 cm/min (Bostwick at 70°F)   Color: Yellow-orange, typical of peach 49 Fluid OZ Can.

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Lambert variety cherry fruit puree which has a black, crisp fruit with superb flavor.Commercially Sterile Packaging.Physical Properties:   pH: 3.70 – 4.3   Brix: 19.0 – 26.0°   Specific Gravity: 8.98 – 9.24 lbs/gal   Viscosity: 10.0 – 20.0 cm/min (Bostwick at 70°F)   Color: Dark red, typical of Dark Sweet and Royal Anne Cherries 49 Fluid OZ Can.

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Fruit puree from sweet, tangy mangoes. Product contains no preservatives and no additives.  Physical Properties:   pH: 3.0 – 4.0   Brix: 13.0 – 18.0°   Specific Gravity: 1.05 – 1.08   Color: Yellow with orange tones, typical of cooked mango Process: Aseptic puree is pasteurized at 160°F or higher for a minimum 6 seconds. Puree is cooled and aseptically packaged. Amylase and pectinase enzyme used as process aids. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations.Commercially Sterile Packaging. Vegetarian, Product of USA, non GMO.49 Fluid OZ Can.

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Elliot variety blueberry fruit puree, a high bush berry, sweet with a hint of tartness, grown in Oregon.Commercially Sterile Packaging.Physical Properties:   pH: 2.80 – 3.80   Brix: 10.0° – 16.0°   Specific Gravity: 1.040 – 1.066   Viscosity: 12 – 24 cm/min (Bostwick at 70°F)   Color: Typical of cooked blueberries  49 Fluid OZ Can.

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Aseptic Pineapple Puree is prepared from pineapple chunks with the core removed. The product contains no preservatives and no additives. Physical Properties:  pH: 3.4 – 4.0  Brix: 11.0 – 14.0°  Specific Gravity: 1.044 – 1.057   Color: From light yellow to dark yellow, typical of pineapple Process:Aseptic puree is pasteurized at 190°F or higher for a minimum 20 seconds. Puree is cooled and aseptically packaged. Pectinase enzyme is used as a process aid. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations.Commercially Sterile Packaging.Kosher (Pending), Vegetarian, Vegan, Product of USA, non GMO.49 Fluid OZ Can.

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