Puree concentrate

The water quantity extracted is limited by the viscosity of the puree concentrate. The degree of concentration varies from 20 to 30 Bx. The puree concentrate can be used in the baking industry for fillings; in the dairy and ice cream industry for icings, and in fruit preparations for yoghurt and jams.

Production process

Puree concentrate is produced by thermal concentration. The water content in the product is reduced by vaporization. The heat-sensitive juices are taken to vaporization temperature in the vacuum concentrating system very briefly in order to obtain a mild concentration process.