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Plum Puree Aseptic
Our Products / Fruit & Vegetable Purees (Aseptic/Chilled) / Plum Puree Aseptic

Parameter Specification
Brix 9.5-14.5° (Typically 12) (Dependent on variety and season)
Total Acidity 1 - 3.% as Citric acid (Dependent on variety and season) TBC
pH  2.8 – 4.1 (Dependent on variety and season)
Colour Characteristic Red colour free from browning
Flavour Typical sweet plum flavour. No off flavours or aromas.
Total Plate Count <100 cfu/g
Total Yeast & Mould <50 cfu/g
E coli  Not detected (MPN <3/g)
Salmonella  Not detected /25g
Total Coliform Not detected (MPN <3/g)
Alicyclobacillus Not detected /10g
Pesticide Residue Complies with known requirements of importing country.
Foreign Matter Nil
Allergens Nil
GM Status Non GM
Fine Pulp Target > 70% below 1mm

Plum Puree Aseptic - PLU5000

Plum Puree is manufactured from sound, ripe New Zealand process grade red Plum. 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(Vitamin C) is added as a process aid to maintain colour (max addition 0.1%)

Same Product packed into 13Kg Net wt pails = PLU5100 

All raw materials and the process employed in the preparation of Nectarine 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.

Ingredients: Plum >99.9% Ascorbic Acid added at 0.1% maximum