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Blackberry Aseptic Fruit Purée is made from carefully selected, non-GMO blackberries
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Aroma: Robust and fruity, with a distinctively sweet and tart fragrance
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Color: Pale red color, distinct from the darker hues of common blackberries
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Texture: Smooth, thick consistency, similar to a rich, creamy sauce
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Taste: Complex blend of sweet and tart flavors with earthy undertones
This Blackberry Aseptic Fruit Purée captures the essence of the Los Andes mountains, crafted for the food and beverage industry, including breweries. Made from carefully selected, non-GMO blackberries, this purée offers a robust and fruity flavor profile. Its taste is a complex blend of sweet and tart with earthy undertones, reminiscent of a mix between raspberries and blackberries, and a distinctively sweet and tart fragrance. The purée has a smooth, thick, and velvety consistency, similar to a rich, creamy sauce, and a pale red color.
With a Brix of 6.5-8.0, pH of 2.65-3.50, and acidity of 2.00-2.90, this versatile purée is ideal for enriching various applications. Beyond brewing, it can be seamlessly incorporated into the beverage industry, bakeries, sauces, and ice cream manufacturing. It is also gluten-free, has no sugar added, and is pasteurized and vegetarian.
Aseptic Fruit Puree is Commonly Used in:
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Beer brewing
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Beverage industry
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Bakeries
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Sauces manufacturers
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Ice cream manufacturers
Aroma: The aroma of Blackberry Andean variety aseptic fruit puree is robust and fruity, with a distinctively sweet and tart fragrance. This potent berry scent is both refreshing and invigorating, enhancing the sensory experience in various recipes. The natural, tangy aroma makes it an attractive ingredient in health foods and beverages.
Color: Blackberry Andean variety aseptic fruit puree exhibits a pale red color, distinct from the darker hues of common blackberries. This delicate, lighter shade adds a unique visual appeal to culinary creations, making it an attractive ingredient for smoothies, sauces, and desserts. The pale red color highlights its natural and fresh quality.
Texture: Blackberry Andean variety aseptic fruit puree has a smooth, thick consistency, similar to a rich, creamy sauce. This velvety texture ensures easy incorporation into recipes, making it ideal for smoothies, desserts, and sauces. The puree's uniform texture provides a satisfying mouthfeel in various culinary applications.
Taste: The taste of Blackberry Andean variety aseptic fruit puree is a complex blend of sweet and tart flavors with earthy undertones. This rich flavor profile is often described as bold and slightly astringent, reminiscent of a mix between raspberries and blackberries. The puree's distinctive taste makes it a versatile ingredient for both sweet and savory dishes, enhancing the flavor profile of culinary creations.
Aseptic Fruit Purees
Aseptic Fruit Purees is a leading puree supplier, producing high-quality product that is non-GMO, pasteurized, gluten-free, and vegetarian.
Typical Usage:
The recommended usage rate for brewing ranges from 0.5 lb to 2.5 lbs of puree per gallon of beer, depending on the desired flavor intensity. If you’re adding the purée during fermentation, consider using more to account for sugars fermenting out.
Storage & Shelf Life After Opening:
If you're not using the entire bag at once, we recommend transferring the puree into a sanitized, airtight container.
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Refrigerated: Best used within 2–3 days.
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Frozen: Can be stored for up to 6 months if sealed properly.
Technical Data:
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4.4 lb bag = 0.6 Gallons
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Brix: 6.5 - 8.0
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pH: 2.65 - 3.50
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Acidity: 2.00 - 2.90
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Twist off, resealable cap
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