NATURAL APPLE GOODNESS, READY FOR INDUSTRY
Premium Apple Puree for Industrial Food & Beverage Applications
High-quality apple puree with natural sweetness, a smooth texture, and reliable processing performance. Available for bulk supply and export in suitable aseptic packaging for baby food, beverages, dairy products, bakery fillings, desserts, sauces, and fruit-based formulations.
Consistent Quality
Quality Documentation
Aseptic Bulk Packaging
Global B2B Supply
Application-Specific Supply
PRODUCT GALLERY
Industrial Apple Puree and Packaging Options
APPLE PUREE OVERVIEW
Natural Apple Puree with Consistent Industrial Performance
Apple puree is a versatile fruit ingredient produced by processing the edible portion of carefully selected, mature apples while retaining a significant amount of the fruit’s natural pulp and soluble solids. Unlike clarified apple juice concentrate, apple puree provides a naturally thicker consistency, smooth mouthfeel, mild apple flavor, and visible fruit body, making it suitable for a wide range of industrial food and beverage applications.
Single-strength apple puree typically has a soluble solids content of approximately 10–15°Bx, depending on the apple variety, growing region, maturity, and harvest season. Important quality parameters include Brix, pH, titratable acidity, consistency, particle size, color, flavor, microbiological quality, and patulin content. Final values should always be confirmed through the Technical Data Sheet and batch-specific Certificate of Analysis.
- Smooth and naturally pulpy texture for improved body and mouthfeel
- Mild apple flavor suitable for single-fruit and multi-fruit formulations
- Commonly available as single-strength apple puree with approximately 10–15°Bx
- Suitable for baby food, smoothies, nectars, dairy products, bakery fillings, desserts, jams, and sauces
APPLE PUREE TESTS & ANALYSIS (TYPICAL SPECIFICATION)
APPLE PUREE TESTS & ANALYSIS (TYPICAL SPECIFICATION)
Physical & Chemical Analysis
| Parameter | Specification |
|---|---|
| Brix at 20°C | 11 – 14 °Bx* |
| Titratable Acidity (as Malic Acid) | 0.20 – 0.80 % w/w |
| pH | 3.4 – 4.1 |
| Bostwick Consistency | 5 – 18 cm / 30 sec* |
| Screen / Sieve Size | Approx. 0.7 – 0.85 mm* |
| Foreign Matter | Absent |
| Core / Seed / Stem Fragments | Absent |
| Black / Abnormal Particles | Absent / Practically Free |
| Total Plate Count / APC | < 1,000 CFU/g* |
| Yeast | < 500 CFU/g* |
| Mold | < 50 CFU/g* |
| Coliforms | Not Detected / Customer Specification |
| E. coli | Not Detected |
| Patulin | ≤ 50 µg/kg (ppb), or stricter destination-market limit* |
| Pesticide Residues | Complies with applicable destination-market MRLs |
| Heavy Metals / Contaminants | Complies with applicable destination-market regulations |
| GMO Status | Non-GMO / Documentation available upon request |
| Added Sugar | Not Added |
| Artificial Colours | Not Added |
| Artificial Flavours | Not Added |
| Preservatives | Not Added |
| Appearance | Smooth, homogeneous fruit puree with characteristic apple consistency |
| Colour | Characteristic natural cream-yellow to light-yellow apple colour, without abnormal browning |
| Aroma | Characteristic natural apple aroma |
| Taste | Characteristic natural, fruity, sweet-tart apple taste |
| Fermented / Overheated Flavour | Absent |
| Metallic / Foreign / Off-Flavour & Odour | Absent |
* The above values represent typical commercial specifications for Apple Puree. Final specifications may vary depending on apple variety, origin, crop, processing method, production batch and customer requirements. Actual analytical values are confirmed by the corresponding Certificate of Analysis (COA).
Apple Puree Technical Catalog
Apple Puree Technical Catalog
Download our apple puree catalog to review typical technical specifications, Brix and acidity parameters, industrial applications, available packaging formats, storage guidance, and documentation for bulk and export orders.
Download Apple Puree CatalogPDFTap a page to turn it. Use the zoom button to read the page at full size.
BULK APPLE PUREE SUPPLY
Looking for a Reliable Apple Puree Supplier?
Tell us your required Brix level, consistency, screen size, packaging format, order quantity, destination country, and final application. Juicerfo will review your industrial apple puree requirements and provide a suitable technical and commercial offer, including available specifications, export packaging options, batch documentation, and delivery information.
Request an Apple Puree Quote
Bulk Apple Puree Packaging Options
- Aseptic Bags in Steel DrumsA practical packaging solution for bulk apple puree and high-volume industrial production. Typical net weight ranges from approximately 200 to 220 kg per drum, depending on product density, supplier specifications, and packaging configuration.
- Customer-Specific Industrial PackagingPackaging format, net weight, labeling, coding, storage requirements, and shipment configuration may be reviewed according to order volume, production needs, destination market, and export logistics.
Quality Documentation and Batch Control
Batch-Specific COATechnical Data SheetExport Compliance SupportBatch Traceability
Industrial apple puree quality is evaluated through key physical, chemical, microbiological, sensory, and contaminant-control parameters. Depending on the agreed product specification and destination market, relevant documentation may include a Technical Data Sheet, batch-specific Certificate of Analysis, Brix, pH and acidity results, microbiological analysis, patulin testing, traceability information, and packaging details.
Frequently Asked Questions About Apple Puree
Single-strength apple puree generally has a Brix level close to the natural soluble solids content of fresh apples. Typical commercial values range from approximately 10 to 15°Bx, depending on the apple variety, growing region, fruit maturity, harvest season, and processing conditions. The final Brix value should always be confirmed in the batch-specific Certificate of Analysis.
Pure apple puree can be produced without added sugar. However, buyers should always review the product composition, ingredient declaration, and Technical Data Sheet before ordering. Some specifications may include a controlled amount of ascorbic acid to reduce oxidation and help maintain a lighter color. The absence of added sugar should be confirmed through the relevant product documentation.
Neither format is automatically better for every industrial application. Aseptic apple puree generally offers easier handling and may reduce cold-chain requirements before opening. Frozen apple puree may be preferred for specific sensory or processing needs, but it requires continuous frozen transportation and storage. The correct choice depends on production volume, storage facilities, delivery distance, and final formulation.
Yes. Apple puree is widely used in baby food because of its mild flavor, natural sweetness, smooth texture, and compatibility with fruits and vegetables such as pear, banana, peach, apricot, carrot, and berries. Apple puree intended for infants and young children must meet stricter destination-market requirements for patulin, pesticide residues, heavy metals, microbiological quality, traceability, and packaging integrity.
Bulk apple puree is commonly supplied in aseptic bags inside steel drums, with typical net weights of approximately 200 to 220 kg per drum. Smaller aseptic bags of around 20 kg inside cartons may be suitable for lower-volume manufacturers. Frozen industrial packaging and customer-specific food-grade formats may also be available depending on storage, transportation, and production requirements.
The price of bulk apple puree depends on apple availability, harvest season, fruit variety, Brix level, processing method, product specification, packaging format, order quantity, laboratory-testing requirements, required documentation, country of origin, transportation costs, and destination market. For an accurate quotation, buyers should provide the required volume, packaging preference, destination country or port, final application, technical specification, and delivery terms.
