ASEPTIC FRUIT PUREES

Country Malt offers 20 varieties of aseptic fruit purees, with additional flavors always in development. Don’t see the flavor you want? Let us know and we’ll pass it onto our supplier. Who knows, it may end up being the next new variety!

The aseptic process:

Only fruit picked at the peak of ripeness is used, flash heated, seeds and skins removed, and then quickly cool before filling our aseptic bags. The entire system is “sealed” allowing no contamination once the product reaches aseptic temperatures. The puree is then quickly cooled to protect the freshest fruit flavors and color for your finished product. Each batch is tested with standard microbial evaluation to ensure specifications are met before shipping.

What are the key advantages of using aseptic puree?

  • Shelf stable – no freezer space or thawing/slacking required
  • Lower shipping costs with dry shipment vs. frozen
  • Consistent flavor batch to batch
  • APRICOT PUREE

    Patterson variety, grown in California, known for full flavor and aroma.

    PH: 2.70 – 3.20.

    Brix: 9.5° – 12.5°

    Specific Gravity: 1.038 – 1.051

  • BLACKBERRY PUREE

    evergreen blackberries, the most common variety grown in the Pacific Northwest.

    PH: 2.80 – 3.8.

    Brix: 9.0° – 16.0°

    Specific Gravity: 1.036 – 1.065

  • BLOOD ORANGE PUREE

    Blood Orange Puree is prepared from Blood Orange Juice and Orange Pulp.

    PH: 3.0 – 3.4.

    Brix: 8.0° – 12.0°

    Specific Gravity: 1.020 – 1.060

  • BLUEBERRY PUREE

    Elliot variety blueberry, a high-bush berry, sweet with a hint of tartness, grown in Oregon.

    PH: 2.80 – 3.60.

    Brix: 10° – 16°

    Specific Gravity: 1.040 – 1.066

  • BOYSENBERRY PUREE

    Boysenberry Puree is prepared from ripened, washed and sorted boysenberries.

    PH: 3.0 – 3.60.

    Brix: 10° – 15.0°

    Specific Gravity: 1.040 – 1.061

  • CHERRY (SWEET) PUREE

    Sweet Cherry Puree is prepared from ripened, washed, pitted and sorted Dark Sweet and Royal Anne cherries.

    PH: 3.70 – 4.3

    Brix: 19° – 26°

    Specific Gravity: 1.036 – 1.065

  • CHERRY (TART) PUREE

    Red Tart Cherry Puree is prepared from ripened, washed and sorted Red Tart Cherries.

    PH: 3.20 – 3.80.

    Brix: 10° – 18°

    Specific Gravity: 1.040 – 1.075

  • CRANBERRY PUREE

    Cranberry Puree is prepared from ripened, washed and sorted cranberries.

    PH: 2.30 – 2.90

    Brix: 6.0° – 9.0°

    Specific Gravity: 1.057 – 1.074

  • GRAPEFRUIT PUREE

    Aseptic Grapefruit Puree is prepared from Ruby Grapefruit Juice and Grapefruit pulp.

    PH: 3.0 – 3.4

    Brix: 8.0° – 12.0°

    Specific Gravity: 1.020 – 1.060

  • MANGO PUREE

    Mangoes are sweet in flavor, with a slightly a tart, lemon-like taste.

    PH: 3.0 – 4.0

    Brix:13.0° – 18.0°

    Specific Gravity: 1.050 – 1.080

  • PASSION FRUIT PUREE

    The passion fruit is a sweet, exotic fruit with a delicious, slightly tart flavor.

    PH: 2.8 – 3.3

    Brix: 11.0° – 14.0°

    Specific Gravity: 1.044 – 1.057

  • PEACH PUREE

    A late-variety peach with outstanding flavor, grown in Oregon and California orchards.

    PH: 3.00 – 3.70

    Brix: 9.0° – 12.0°

    Specific Gravity: 1.036 – 1.053

  • PINEAPPLE PUREE

    Pineapples have a vibrant tropical flavor that balances the tastes of sweet and tart..

    PH: 3.4 – 4.0

    Brix: 11.0° – 14.0°

    Specific Gravity: 1.044 – 1.057

  • PINK GUAVA PUREE

    Quince-banana like flavor with a sweet and tart taste, typical of ripe guava.

    PH: 3.6 – 4.0

    Brix: 8.0° – 12.0°

    Specific Gravity: 1.032 – 1.048

  • PLUM PUREE

    Aseptic Plum Puree is prepared from ripened, washed, pitted and sorted purple plums.

    PH: 3.01 – 3.60

    Brix: 14.0° – 24.0°

    Specific Gravity: 1.057 – 1.074

  • RED RASPBERRY PUREE

    Seedless Red Raspberry Puree is prepared from ripened, washed and sorted red raspberries.

    PH: 2.90 – 3.80

    Brix: 10° – 13.5t°

    Specific Gravity: 1.040 – 1.055

  • RHUBARB PUREE

    Aseptic Rhubarb Puree is prepared from rhubarb stalks having rich tart flavor.

    PH: 2.5 – 3.5

    Brix:2.0° – 5.0°

    Specific Gravity: 1.010 – 1.020

  • SOURSOP/TANGERINE PUREE

    Soursop/Tangerine Puree is a mixture of soursop puree with tangerine juice concentrate.

    PH: 3.3 – 3.9.

    Brix: 17.0° – 21.0°

    Specific Gravity: 1.069 – 1.088

  • STRAWBERRY PUREE

    Seedless Strawberry Puree is prepared from Northwest strawberries.

    PH: 3.10 – 3.60

    Brix: 7.0° – 12.0°

    Specific Gravity:1.028 – 1.048