Nectars
Evaluate dilution, texture and fruit balance in apricot nectar formulations.
HAMED · FRUIT INGREDIENTS
Apricot Puree
Viscous, cloudy apricot puree with the typical aroma and flavor of ripe apricots. A concentrated puree reference for nectars, fruit preparations, dairy and bakery.
CATALOG BRIX REFERENCE29 ± 1 °Bx
Product formatConcentrated fruit puree
Catalog storage0–5 °C
Supply detailsConfirmed per offer
APRICOT PUREE · TECHNICAL REFERENCE
Apricot Puree Specifications
The values below are catalog references. The final purchase specification is agreed against the approved sample and current lot certificate of analysis (COA).
Technical profile
| Brix | 29 ± 1 °Bx |
|---|---|
| pH | 3.8–4.4 |
| Acidity, as citric acid | 1.1–2.0 g/100 g |
| Density reference | 1.12 ± 0.01 |
| Bostwick | Not stated in catalog |
The catalog does not state a density unit; confirm the unit and measurement conditions in the product specification. No Bostwick figure is stated; request the applicable consistency specification.
Microbiological references
| Mould | <10 CFU/g |
|---|---|
| Yeast | <10 CFU/g |
Catalog microbiological references. Confirm acceptance criteria and the current lot COA before ordering.
Packaging & storage
| Packaging | Aseptic drum |
|---|---|
| Storage temperature | 0–5 °C |
| Shelf life | 2 years from production |
| Net weight per drum | Confirm in quotation |
Confirm the offered lot’s packaging, storage instructions and shelf life in the quotation and product documents.
Request the current specification, lot COA, sample and available certificates before confirming an order. MOQ, capacity, lead time, price and delivery terms are confirmed for each offer.
Request Apricot Puree Specification & Quote →FORMULATION & USE
A fruit ingredient for your application.
Start with the intended product, then confirm the sample and technical profile against your production process.
Fruit preparations & dairy
Assess the sample in fruit preparations and dairy recipes under your process conditions.
Bakery
Confirm consistency and flavor in the intended bakery application before ordering.
WORKING WITH HAMED
From your requirement to a documented offer.
HAMED develops and produces fruit ingredients to meet industrial customers’ needs. Technical and commercial details are agreed for the specific product and offered lot.
01 / DEFINE
Share your requirements
Tell us the application, target grade or Brix, expected quantity, destination and timing.
02 / REVIEW
Check the sample & documents
Request the current specification, lot COA, sample and available certificates. Agree the final quality parameters.
03 / CONFIRM
Agree the supply terms
Confirm packaging, MOQ, capacity, lead time, price, delivery point and payment terms in the offer.
BUYER QUESTIONS
Before you order.
Clear specifications help connect the right ingredient with the right process.
What is the catalog Brix reference?
The catalog reference for apricot puree is 29 ± 1 °Bx. The final purchase specification is agreed against the approved sample and current lot COA.
How are packaging and storage confirmed?
The catalog reference is an aseptic drum, 0–5 °C storage and 2 years from production. Confirm the offered lot’s net weight, storage instructions and shelf life in the product documents.
What should I send for a quotation?
Include the required Brix or specification, intended use, quantity, destination, delivery terms and timing. HAMED will confirm MOQ, packaging, availability, lead time and documents for the offered lot.
Let’s discuss your puree requirements.
Send your target specification, volume and destination to receive product information and a tailored offer.