The apple skins and trimmings are cooked down to produce apple pulp / puree which is preserved of use mainly in jam and mincemeat manufacture.
We use a range of preservatives for our pulp/purees depending on the shelf life required and end use.
Potassium sorbate – use for bakery goods and fillings
Acetic Acid – used in mincemeat production
Spirit Vinegar – mincemeats and condiments
SO2 – used in jam manufacture.
We also specialise in aseptic preservative free pulp / puree
200Kgs drums – drum is returnable
1000Kg Pallecon – Pallecon is collected by rental company
The advantage of the Pallecon is it can be stacked three high taking up less space in warehouse.