Aseptic Apricot Puree is prepared from ripened, washed, sorted, peeled, and pitted apricots.
| Article number: | 1621 |
| Quantity: | 1 |
Aseptic Apricot Puree is prepared from ripened, washed, sorted, peeled, and pitted apricots. The fruit is
pureed and passed through finishers to achieve desired texture. The product contains no preservatives.
Puree is processed through a final finisher screen that is 0.033”.
Physical Properties (physical properties vary due to seasonal variation of agricultural commodities):
pH: 2.70 – 3.20
Brix: 9.5° – 12.5°
Specific Gravity: 1.038 – 1.051
Viscosity: 15.0 – 17.0 cm/min (Bostwick at 70°F)
Color: Yellow-orange, typical of cooked apricots.
Aroma: Typical of cooked apricots, product is free of rancid, musty, and objectionable odors.
Flavor: Typical of cooked apricots, product is free of rancid, stale, bitter, musty, and
objectionable flavors.
