Reference grade
Aseptic apple purée.
Apple Purée
Apple in a pulped fruit format for breakfast foods, bakery recipes, fruit preparations and savoury sauces.
- Format
- Purée
- Base
- Apple
Technical notes
Product at a glance
Selected values from the supplied technical sheet. Confirm the current grade and order specification with Ekinden.
Brix at 20 °C
37 ± 1 °Brix
pH
3.4–4.2
Reference storage
0–5 °C
Overview
Overview and key benefits.
A practical summary for procurement, R&D and QA teams comparing application fit, format and processing requirements.
Apple purée brings the fruit’s flesh into a spoonable ingredient, giving recipes both apple identity and a fruit-based body. It is a familiar foundation for breakfast foods and desserts, with enough versatility to support berries, stone fruits, dates and gentle spice notes.
Use apple as the main fruit in a sauce or filling, or let it support a more pronounced flavour in a mixed-fruit preparation. Its pulped format also makes sense in bakery development, where the fruit becomes part of the batter or filling rather than simply a juice note. The character of the finished recipe can be homely, modern or distinctly savoury.
Country of origin: Iran. 100% natural, with no additives.
Technical notes
How it’s made
Apples are prepared with the cores and other unwanted parts removed, then the edible fruit is pulped. The purée carries apple flesh and juice together.
Gentle apple character and fruit body suit breakfast preparations, bakery fillings and sauces, and combine readily with other orchard fruits.
Applications
Application fit.
Documents
Product documentation.
Use your intended application and approval criteria to identify the information you need.
Technical enquiry
Technical datasheets are available by email on request. Tell us which specifications or analyses you need for this ingredient and its intended application.
Request SpecificationsApplication notes
In the kitchen and the recipe
Breakfast and dairy
Build apple preparations for porridge, yogurt layers or spoonable desserts, with cinnamon, date or another fruit as a companion.
Bakery and sauces
Use apple as part of a cake recipe, a fruit filling or a savoury sauce with herbs and warm spices.
Questions
A closer look
Is apple purée a complete filling?
It is the fruit component from which a filling can be developed. The finished recipe sets sweetness, consistency and any other ingredients needed for its intended use.
Related products
Related products in this family.
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Apricot fruit purée for bright stone-fruit desserts, yogurt preparations, sauces and bakery fillings.
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Yellow Plum Purée
Yellow plum in a pulped fruit format for orchard-fruit desserts, sorbets, sauces and pastry creations.
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Final RFQ
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Send your destination, volume, packaging preference and document requirements. Ekinden will confirm the appropriate supply route and next steps in writing.