Apple purees

Thick, smooth preparations made by cooking and straining apples — finer and more homogeneous than pulps. They are staples of infant foods and apple sauces, where gentle flavour, natural sweetness and a lump-free texture suit sensitive consumers. Industrial production balances cooking time and temperature to protect colour and nutrients while achieving commercial sterility, usually via hot-fill or aseptic packing. Purees also serve as fruit bases in yoghurts, dairy desserts and bakery fillings, and as carriers for fortification. Consistency control is critical: a puree that is too thin weeps, while an over-thick one will not pump or fill cleanly.