Nectars
Evaluate yellow plum puree for the ripe fruit flavor and pulp character required by your nectar recipe. Review soluble solids, acidity and the offered sample with your formulation team.
HAMED · FRUIT INGREDIENTS
Yellow Plum Puree
HAMED yellow plum puree is a viscous, cloudy fruit ingredient with the characteristic flavor of ripe plums. The catalog lists a concentrated puree reference of 29 ± 1 °Bx. Review the technical profile for nectars, fruit preparations, sauces and fillings, then confirm the offered sample, current lot COA and chilled storage requirements before ordering.
CATALOG BRIX REFERENCE29 ± 1 °Bx
Product formatYellow plum puree
Storage reference0–5 °C
Supply detailsConfirmed per offer
YELLOW PLUM PUREE · TECHNICAL REFERENCE
Yellow Plum 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).
Reference technical profile
| Brix reference | 29 ± 1 °Bx |
|---|---|
| pH | 2.8–4.3 |
| Acidity | 1.4–3.1 g/100 g, expressed as malic acid |
| Density | 1.12 ± 0.01; unit not stated in the catalog |
| Bostwick | 10–15 cm/30 s; test temperature not stated |
The catalog describes a concentrated puree grade. Confirm the density unit, Bostwick test conditions and final agreed parameters against the approved sample and current lot COA.
Appearance & microbiology
| Product format | Concentrated yellow plum puree |
|---|---|
| Flavor | Characteristic flavor of ripe plums |
| Appearance reference | Viscous, cloudy yellow plum puree |
| Mould reference | <10 CFU/g |
| Yeast reference | <10 CFU/g |
The product image is illustrative. Judge color and texture using the offered sample. These are catalog microbiological references; confirm test methods and lot results in the agreed specification and current COA.
Packaging & chilled storage
| Packaging reference | Aseptic drum |
|---|---|
| Storage reference | 0–5 °C |
| Shelf-life reference | 2 years from production |
| Net weight | Confirmed in the quotation |
| Sample & documents | Discuss availability for the offered lot |
Confirm written chilled storage and handling instructions, including requirements after opening, net weight, production date and remaining shelf life for the offered lot before shipment.
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 Yellow Plum Puree Specification & Quote →FORMULATION & USE
Yellow plum puree applications.
Start with the intended product, then confirm the sample and technical profile against your production process.
Fruit preparations
Assess this concentrated puree grade in your fruit preparation. Confirm the sensory profile, color and consistency in the finished product rather than relying on the illustrative catalog image.
Sauces & fillings
Discuss yellow plum puree for sauces and fruit fillings. Check consistency and flavor in your own recipe and agree the technical grade, sample and processing requirements before an order is confirmed.
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 reference Brix for yellow plum puree?
The catalog lists 29 ± 1 °Bx as a concentrated puree reference. Confirm the final offered grade and test methods against the approved sample and current lot COA; do not treat this as a single-strength pulp benchmark.
How should yellow plum puree be stored?
The catalog reference is an aseptic drum, chilled storage at 0–5 °C and a shelf life of 2 years from production. Confirm written storage and handling instructions, requirements after opening and remaining shelf life for the specific lot.
What microbiological references are listed?
The catalog lists mould below 10 CFU/g and yeast below 10 CFU/g. Confirm the agreed limits, test methods and results for the offered lot in the current certificate of analysis.
What should I send for a quotation?
Share your application, required specification, expected quantity, destination and timing. Request the current product sheet, sample, lot COA and available certificates, then agree net weight, packaging, MOQ and delivery terms in the offer.
Let’s discuss your puree requirements.
Send your target specification, volume and destination to receive product information and a tailored offer.