Berry purée processing technology
Natural and concentrated berry purée is used in a variety of finished products such as smoothies, mixed juices, nectars, baby food, jams, fruit preparations and fillings for pastry, yogurt and ice cream.
Purées differ significantly from juices because all the processing steps involve pulp that is highly viscous, which represents an end-to-end challenge for the equipment used. SRAML fully comprehensive fruit processing equipment, ranging from sorting conveyors to crushers, pulpers and filling lines, is just what you need to process berries into high-quality smooth viscous purée.
Once washed and sorted, the whole fruit can be fed directly to the pulper first separating the purée from the cap, leaves and larger seeds. However, the crusher may be used to crush the berries into fine mash which is passed through the pulper finisher to be reduced to a liquid purée free of seeds, skin and fibres.
Pulping is applied in double stages for maximum efficiency. At this point, the purée may have air mixed in it, which can lead to deterioration of its colour and flavour, and needs to pass through the deaerator to retain the characteristics of the fresh fruit.
SRAML fruit processing solutions ensure that the purée is treated as gently as possible to get the most – and the best – out of the fruit.
