Purees in aseptic packaging
These purees are made from fresh or frozen fruit, and are available in aseptic bags of 20 and 200 kg in cartons and drums (cylindrical or conical.) Capuzzo, with its state-of-the-art puree lines and concentration plants, produces purees in single strength or concentrate (up to 30 Brix) at varying degrees of refinement.
The highest volume products are organic purees.
The purees produced in Frubella (Poland) are frozen in small, truncated cone-shaped portions in a purpose-built tunnel. This allows for very fast freezing (IQF) and preservation of the fruit’s flavour, character, and colour. The most processed fruits are colourful fruits.
A notable proportion of the purees then provide the raw material for countless products processed later in the same environments: powders, tubs, Doypacks, and compounds, thus ensuring full traceability of various semi-finished and finished products.
Deep-frozen whole fruit, diced or frozen pureed fruit. Of special interest are the infused products that are subsequently frozen, known as “frozen infused”. Strawberries, wild fruits, cherries, and apples are deep-frozen using the IQF method to maintain maximum natural product quality and reduce wastage during storage.
Conventional, controlled, and organic dried products made from apples, yellow fruits, wild fruits, and vegetables. Osmotised and dehydrated fruit and vegetables. Red apple and wild fruit products, picked and prepared in the Verona apple orchards and in a protected ecological area in Poland, in harmony with nature.