Products
Dry Fruits and Nuts
- - Almond Nuts
- - Shelled Pistachio Nuts
- - Pistachio Nut Kernels
- - Macadamia Nuts
- - Golden Seedless Raisins
- - Brown Seedless Raisins
- - Black Seedless Raisins
- - Moonlight Seedless Raisins
- - Thompson Seedless Raisins
- - Medjool Dates
- - Shelled Pecans
- - Pecan Kernels
- - Shelled Almonds
- - Shelled Walnuts
- - Walnut Kernels
- - Hazelnut Kernels
- - Shelled Hazelnuts
- - Shelled Peanuts
- - Peanut Kernels
- - Raw Cashew Nuts
- - Processed Cashew Nuts
- - Deglet Nour Dates
Dried Fruits
- - Sulphured Dried Apricots
- - Pitted Dried Prunes
- - Black Dried Mulberries
- - Dark Dried Mulberries
- - Brown Dried Mulberries
- - White Dried Mulberries
- - Infused Dried Cranberries
- - Diced Dried Cranberries
- - Julienne Dried Cranberries
- - Whole Dried Cranberries
- - Sliced Dried Cranberries
- - Dried Figs
- - Natural Dried Apricots
- - Unpitted Dried Prunes
Rice
- - 1121 Parboiled Extra Long Grain Rice
- - Blended Basmati Rice
- - Broken White Rice
- - Brown Rice
- - D98 Basmati Rice
- - IRRI-6 Long Grain White Rice
- - IRRI-9 Long Grain White Rice
- - Parboiled Blended Basmati Rice
- - Parboiled Long Grain Rice
- - Parboiled Super Basmati Rice
- - Parboiled Super Kernel Basmati Rice
- - PK 385 Basmati Rice
- - PK 386 Lal Rice
- - Super Basmati Rice
- - Super Kernel Basmati Rice
- - Super Kernel Elite Basmati Rice
We use only organically grown fruits to get the pulp, essential for the manufacturing of fruit purees. Being a blue-chip firm in this arena, we have set strong tie-ups with the leading e-commerce merchants who work for us and guarantee safe and secure transactions. We have a capacious warehouse facility that assists us completely in making stock and furnishing varied requirements of the clients. Also, our facility is equipped with modern storage amenities.
Apricot Puree
Aseptic Apricot Puree is prepared from ripened, washed, sorted, peeled and pitted apricots. The fruit is pureed and passed through finishers to achieved desired texture. The product contains no preservatives.
Process : Aseptic puree is pasteurized at 190°F or higher for a minimum 20 seconds. Puree is cooled and aseptically packaged. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations.
pH : 2.70 - 3.20
Brix : 9.5 - 12.5 Degree
Specific Gravity : 1.038 - 1.051
Viscosity : 15.0 - 17.0 cm/min (Bostwick at 70 Deg. F)
Color : Yellow-orange, typical of apricots
Black Puree
Description : Aseptic Seedless Black Currant Puree is prepared from ripened, washed and sorted black currants. The product contains no preservatives and no additives.
Process : Aseptic puree is pasteurized at 190°F or higher for a minimum 20 seconds. Puree is cooled and aseptically packaged. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations.
pH : 2.20 - 2.60
Brix : 9.0 - 16.0 Degree
Specific Gravity : 1.036 - 1.065
Viscosity : 6 - 10 cm/min (Bostwick at 70 Deg. F)
Color : Very dark purple, typical of cooked black currants
Aroma : Typical of cooked black currants, product is free of rancid, musty, and objectionable odors
Flavor : Typical of cooked black currants, product is free of rancid, stale, bitter, musty, and objectionable flavors
Defects : Free from foreign material
Blackberry Puree
Description : Aseptic Seedless Blackberry Puree is prepared from ripened, washed and sorted varietal blackberry varieties. The product contains no preservatives and no additives.
Process : Aseptic puree is pasteurized at 190°F or higher for a minimum 20 seconds. Puree is cooled and aseptically packaged. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations.
pH : 2.80 - 3.80
Brix : 9.0 - 16.0
Specific Gravity : 1.036 - 1.065
Viscosity : 11 – 24 cm/min (Bostwick at 70 Deg. F)
Color : Dark purple, typical of cooked blackberries
Blood Orange Puree
Blood Orange Puree is prepared from Blood Orange Juice and Orange Pulp. The product contains no preservatives and no additives.
pH : 3.0 - 3.4
Brix : 8.0 - 12.0
Specific Gravity : 1.020 - 1.060
Viscosity : > 24 cm/1 min (Bostwick viscosity)
Color : Orange to light red
Blueberry Puree
Description : Aseptic seedless blueberry puree is prepared from ripened, washed and sorted blueberries.Blueberries are harvested in early July through mid September. The product contains no preservatives and no additives.
Process : Aseptic puree is pasteurized at 190°F or higher for a minimum 20 seconds. Puree is cooled and aseptically packaged. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations.
pH : 2.80 - 3.80
Brix : 10.0 - 16.0 Deg
Specific Gravity : 1.040 - 1.066
Viscosity : 12 - 24 cm/min (Bostwick at 70 Deg F)
Color : Typical of cooked blueberries
Boysenberry Purees
Description : Boysenberry Puree is prepared from ripened, washed and sorted boysenberries. Puree may be made from fresh berries during the harvest in July; or it may be made from frozen puree stock during the off season months. The product contains no preservatives and no additives.
Process : Aseptic puree is pasteurized at 190°F or higher for a minimum 20 seconds. Puree is cooled and aseptically packaged. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations.
pH : 3.00 - 3.60
Brix : 10.0 - 15.0 Deg
Specific Gravity : 1.040 - 1.061
Viscosity : 12.0 – 24.0 cm/min (Bostwick at 70 Deg F)
Color : Dark red, typical of boysenberries
Cranberry Puree
Description : Seedless Cranberry Puree is prepared from ripened, washed and sorted cranberries. The product contains no preservatives.
Process : Aseptic puree is pasteurized at 190°F or higher for a minimum 20 seconds. Puree is cooled and aseptically packaged. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations.
pH : 2.30 - 2.90
Brix : 6.0 - 9.0 Degree
Specific Gravity : 1.057 - 1.074
Viscosity : 11.0 - 15.0 cm/60 sec (Bostwick at 70 Deg. F)
Color : Bright medium to dark red, typical of cooked cranberries
Dark Sweet Cherry Puree
Description : Sweet Cherry Puree is prepared from ripened, washed, pitted and sorted Dark Sweet and Royal Anne cherries. Puree may be made from fresh cherries during the harvest months of July and August; or it may be made from frozen puree stock during the off season months. The product contains no preservatives and no additives.
Process : Aseptic puree is pasteurized at 190°F or higher for a minimum 20 seconds. Puree is cooled and aseptically packaged. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations.
pH : 3.70 - 4.3
Brix : 19.0 - 26.0 Deg
Specific Gravity : 8.98 – 9.24 lbs/gal
Viscosity : 10.0 – 20.0 cm/min (Bostwick at 70 Deg. F)
Color : Dark red, typical of Dark Sweet and Royal Anne Cherries
Grapefruit Puree
Grapefruit Puree is prepared from Ruby Grapefruit Juice and Grapefruit Pulp. The product contains no preservatives and no additives.
pH : 3.0 - 3.4
Brix : 8.0 - 12.0 degree
Specific Gravity : 1.020 - 1.060
Viscosity : > 24 cm/1 min (Bostwick viscosity)
Color : Light pink to light red
Italian Plum Puree
Description : Aseptic Plum Puree is prepared from ripened, washed, pitted and sorted purple plums. Plums are harvested in September. The product contains no preservatives and no additives.
Process : Aseptic puree is pasteurized at 190°F or higher for a minimum 20 seconds. Puree is cooled and aseptically packaged. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations.
pH : 3.01 - 3.60
Brix : 14.0 - 24.0
Specific Gravity : 1.057 – 1.074
Viscosity : 11.0 – 17.0 cm/60 sec (Bostwick at 70 Deg. F)
Color : Brownish-red, typical of cooked plums
Mango Puree
Mango is prepared from mangos. The product contains no preservatives and no additives.
pH : 3.0 - 4.0
Brix : 13.0 - 18.0 Deg.
Specific Gravity : 1.05 - 1.08
Color : Yellow with orange tones, typcial of cooked mango
Passionfruit Puree
Description : Passionfruit Puree is prepared from ripened yellow passionfruit. The product contains no preservatives and no additives.
Process : Aseptic puree is pasteurized at 190°F or higher for a minimum 20 seconds. Puree is cooled and aseptically packaged. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations.
pH : 2.8 - 3.3
Brix : 11.0 - 14.0 Deg
Specific Gravity : 1.057 – 1.074
Viscosity : 1.044 - 1.057
Color : Bright yellow