Fruit base processing technology for yoghurt and bakery
When producing fruit bases for yoghurt, bakery, and confectionery, minimizing mechanical and thermal damage to the fruit is critical to maintaining product quality. Proper ingredient preparation and processing are key to achieving consistent results.
Blend, pre-heat, and pasteurize fruit bases
The Bertuzzi fruit base processing technology is designed to handle various fruits like apricots, peaches, and strawberries without compromising their quality. Sorting and preparation of fruits is conducted in a dedicated area, with fruits available in frozen, canned, or aseptic forms. Ingredients such as water, sugar, and citric acid are mixed in steam-heated tanks before being blended with the fruit. The blending process ensures even heating and deaeration using vacuum systems, helping maintain the integrity and shape of fruit pieces. The pasteurization unit, with adjustable steam pressure and specialized cooling mechanisms, guarantees safe and efficient pasteurization and cooling. Handling capacities are flexible, catering to different production volumes.
Benefits
- Minimizes mechanical and thermal damage to fruits
- Versatile ingredient processing capability
- Adjustable steam pressure prevents product burn
- Efficient cooling with specialized sanitary design
- Flexible pasteurization and cooling capacities