Production of puree from fruits or berries represents the process which consists of several stages. Firstly, berries or fruits are carefully selected and prepared. They must be ripe, not broken and clean. The homogeneous mass of puree is received by wiping and fermentation from fruits through a sieve. Depending on a recipe it can be enriched with nutritional supplements: acids, sugar or salt.
Concentration and sterilization comes by evaporation of excess liquid from primary puree. Finally the level of concentration of puree and content of solids (brix) increases.
Available for order fruits and berries purees of the European production as follows: peach, apricot, pear, red plum and the other from various producers of Spain, Greece, Serbia.
