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Bakut Co Aseptic Peach Puree Concentrate 30–32 Brix delivers ripe-peach aroma, clean golden color, and a smooth, homogeneous body that works across beverages, dairy preparations, baby food, bakery fillings, sauces, and frozen desserts. The product is processed aseptically to protect flavor and color without retort stress, then packed in food-grade aseptic bags for stable ambient storage. The 30–32 Brix range offers an efficient balance between solids and viscosity: easy to dilute for drinks while giving sufficient body for purees, toppings, and fruit preparations.
Quality & Performance of Peach Puree Concentrate
Typical analytical targets include Brix 30–32, pH 3.9 ± 0.5, Bostwick 9–24 cm, and Color (L) ≥ 40. A 0.5 mm screen ensures a fine, spoonable texture free from coarse particles; QC confirms homogeneous appearance with no foreign or black particles, and sensory checks verify a natural smell and taste. Ascorbic acid 300–500 ppm supports color retention during storage and processing. Microbiology is tightly controlled: TPC <10 cfu/ml with no mould or yeast in 10 ml, no acid-resistant or lactic acid bacteria in 10 ml, and no spores/HRMS/coliforms in 50 ml. These parameters help the puree perform consistently on industrial lines and in retail applications.
Applications of Peach Puree Concentrate
Beverages: reconstituted nectars, smoothies, tea infusions, mocktails.
Dairy & baby food: yogurt/fruited milk preparations, custards, infant foods (spec-dependent).
Bakery & confectionery: cake layers, Swiss rolls, Danish/glazes, cereal bars.
Culinary & frozen: sauces, ice-cream ripples, sorbets, and toppings.
Handling & Packaging of Peach Puree Concentrate
Delivered aseptically (bag-in-drum or totes; retail formats on request). Store unopened in a cool, dry place away from direct light. Once opened, keep refrigerated and use promptly under hygienic conditions. Private-label options include custom Brix, blends, and pack sizes; full specifications and export documentation are provided with orders.
Why it works
The mid-range Brix combined with calibrated acidity gives a fresh, peach-true profile that blends smoothly, carries natural color, and maintains pour/spread behavior after dilution or gentle heat. Tight microbiology and homogeneous screening reduce line interruptions and rework, helping buyers achieve predictable yield and costing.
| Analysis | Value |
|---|---|
| Brix | 30–32 |
| Total Titratable Acidity % (w/w) | 0.8 ± 1.7 |
| pH | 3.9 ± 0.5 |
| Bostwick, cm | 9–24 |
| Color (L) | ≥ 40 |
| Screen, mm | 0.5 |
| Texture | Homogeneous |
| Foreign particles | Negative |
| Black particles | Negative |
| Smell (free from foreign smell, has its own smell) | OK |
| Taste (free from burnt taste and has its own taste) | OK |
| Ascorbic Acid, ppm | 300–500 |
| Analysis | Value |
|---|---|
| Total plate count (cfu/ml) | < 10 |
| Mould (cfu/ml) | None in 10 ml |
| Yeast (cfu/ml) | None in 10 ml |
| Acid resistant bacteria (cfu/ml) | None in 10 ml |
| Lactic Acid Bacteria (cfu/ml) | None in 10 ml |
| Bacteriaspores (cfu/ml) | None in 50 ml |
| HRMS (cfu/ml) | None in 50 ml |
| Coliform (cfu/ml) | None in 50 ml |