|Brix||9.5 -14° (Typically 11)|
|Total Acidity||0.2 – 0.75% as citric acid (dependent on variety and season)|
|pH||3.2 – 4.0 (dependent on variety and season)|
|Colour||Characteristic Light Yellow green colour free from browning.|
|Flavour||Typical Apple flavour. No off flavours or aromas.|
|Total Plate Count||<100 cfu/g|
|Total Yeast & Mould||<100 cfu/g|
|Total Coliform||Not detected (<3 MPN/g)|
|E.coli||Not detected (<3 MPN/g)|
|Pesticide Residue||Complies with known requirements of importing country.|
|GM Status||Non GM|
Apple Puree is manufactured from sound, ripe New Zealand process grade Apples. The fruit is washed, graded, milled, heated to denature unwanted enzymes and passed through a two stage refining to remove stone and skins. This puree is then Pasteurised and packed aseptically into a suitable grade co-barrier pouch then put into a plastic space saver pail. The puree does not contain added sugar, preservatives, colourings or flavourings. Ascorbic acid used at 0.1% maximum to reduce browning during pasteurisation.
Same product packed aseptically into 13Kg pouch in pails is coded APP5100
All raw materials and the process employed in the preparation of Apple puree shall be in accordance with good manufacturing practices under strict sanitary conditions. The extracted juice is prepared using stainless steel equipment, and stringent quality assurance procedures are enforced throughout manufacturing.
Different refining screen sizes are available on request. .Default for JPNZ is 0.5mm screen.