Apple pulps

Milled apple flesh, finished to remove skins, seeds and coarse fibre, producing a smooth or slightly textured intermediate for further processing. Apple pulp is the workhorse base for purees, sauces, baby foods, bakery fillings and fermented products, valued for natural sweetness, mild flavour and inherent pectin. Aseptic processing or hot-filling preserves it for ambient storage without heavy additive use. Commercial specifications cover Brix, titratable acidity, colour and consistency (often measured as Bostwick flow), which determine its suitability for each application — a baby-food puree and a bakery filling demand quite different pulps.