Fruit prepared directly without any concentration, keeping all the same pulp.
Apricot; plum; apple; peach; Pear; Strawberry and Carrot.
Purée with varying degrees of concentration as customer request: 20/22 Brix; 30/32 ° Brix.
Pear; apple; peach; Apricot; Strawberry.
Concentrated to 70 ° Brix.
Apple, Pear, Peach, Orange.