Boysenberry Puree 

Puree Process 

The fruit is processed (heat treated and sieved) to remove the skin (and usually the seeds) of the fruit. It is then finished through screens to a specified consistency or smoothness.  The pulpiness depends on the screen size used in the finishing process.

Purees usually retain the majority of a fruit’s acid, sugar and colour content.

Puree Product Characteristics

Our Boysenberry puree is:

• 100% all-natural
• Pure with no artificial colour or preservatives
• Low in calories, naturally fat-free and sodium-free
• Brix levels can vary to customer specifications
• Storage: Frozen at –18°C or below
• Shelf stable: Two years when properly stored at -18°C,  in unopened containers 
• Packaged frozen in a 16.5kg poly lined carton

Puree Applications

Boysenberry Purees are ideal for pastry fillings, smoothies, yoghurts, breakfast bars and many other applications.  It brings colourful fruit identity and robust taste to the finished product. Purees also bring texture, viscosity and nutrients to foods such as:

• Bakery: Cookie and pastry fillings
• Beverage: Juices, drinks and smoothies
• Confections: Jellies, gummies, hard candy centre and chocolate centres
• Dairy: Yoghurts, drinks, ice cream, sorbets, frozen novelties and desserts
• Snack Foods: breakfast, energy and meal bars
• Sauces: Salad dressings and jams

Packaging

Tasman Bay Berries Non-aseptic Puree:  17kg poly lined cartons

Aseptic Puree:  16.5kg poly lined cartons

Each carton is labeled with the batch number, product ID and the date that the product was packaged.