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Technical notes
Written for the person who has to make it work
Short notes on the decisions that come up before a fruit ingredient project starts. No product pitch in them — if they save you a trial round, they have done their job.
Aseptic or frozen: choosing a fruit purée format
Format decides your cold-chain cost, your storage, and how much of the fruit's character survives to the finished product. Here is how the two compare and when each one wins.
Specifying a fruit preparation for yogurt
Fruit content, Brix, pH, piece size and viscosity are not independent settings. This is what each one does in a live dairy system and what a useful specification contains.
What makes a fruit filling bake-stable
Bake-stable is not one property. A filling has to hold its shape, stay put, not brown, not soak the dough and survive the freezer. Those are five different levers.
What to send a fruit ingredient supplier before the first trial
A described product gets a recipe proposal and a specification. A fruit name gets a bag of purée. This is the short list that makes the difference.