Reference grade
100% date purée.
Date Purée
Date flesh in a purée format for fruit preparations, fillings and blended recipes.
- Format
- Purée
- Base
- Date
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
70 ± 2 °Brix
pH
3.5–3.7
Reference storage
Cool, dry place.
Overview
Overview and key benefits.
A practical summary for procurement, R&D and QA teams comparing application fit, format and processing requirements.
Date purée offers a fruit-based starting point for recipes where the body of the date matters alongside sweetness. The proposed grade’s consistency and particle profile determine how it behaves in the finished application.
Country of origin: Iran. 100% natural, with no additives.
- Tell us your application, annual volume, destination and preferred delivery format. We will confirm the available specification and sample route for your project.
Technical notes
How it’s made
Dates are pitted and their flesh is pulped into a purée. The fruit flesh remains in the ingredient, contributing texture as well as flavour when blended into a recipe.
Fruit body and date sweetness work together in fillings, blended desserts and fruit preparations that benefit from a pulped ingredient.
Applications
Application fit.
Date & Fruit Ingredients for Beverages
Product application
Date & Fruit Ingredients for Dairy and Yogurt
Product application
Date & Fruit Ingredients for Ice Cream and Gelato
Product application
Date Ingredients for Bakery and Pastry
Product application
Date & Fruit Ingredients for Sauces, Spreads and Fillings
Product application
Date & Fruit Ingredients for Foodservice
Product application
Date & Fruit Ingredients for Food Manufacturing
Product application
Date Ingredient Briefs for Private-Label Projects
Product application
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
Where it fits
01
Explore layered dairy desserts, fruit preparations, sauces and fillings. For blended drinks, assess the mouthfeel and dispersion expected from a fruit-containing ingredient.
Technical notes
What to evaluate
01
Compare consistency, particle size, moisture and flavour in the complete recipe. Establish the required heat treatment, storage route and handling method with the proposed specification.
Questions
Ingredient questions
Should I choose date purée or date paste?
Compare the actual grades against the process. Pumping, depositing and spreading may need different consistencies; the product name alone does not define viscosity or moisture.
Related products
Related products in this family.
Fruit & Vegetable Purées and Pastes01
Apple Purée
Apple in a pulped fruit format for breakfast foods, bakery recipes, fruit preparations and savoury sauces.
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Apricot Purée
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.
Purée
Final RFQ
Ready to confirm specifications and availability?
Send your destination, volume, packaging preference and document requirements. Ekinden will confirm the appropriate supply route and next steps in writing.