Naarci Apple Puree
| Spec | |
| Product Summary | |
| Product made from fresh, ripe, tasty Apple | |
| Contains no GMOs, allergens, coloring, flavors or preservatives | |
| Physical and Chemical Tests | |
| Brix at 20˚C (gr/100gr) | 15±2 |
| Density at 20˚C ( gr/cm^3) | Min 1.095 |
| Insoluble Solid | Max 1.8 |
| pH | 3.3-4.3 |
| Ethanol (gr/Kg) | Max 1.5 |
| Reducer sugar(gr/100 gr) | Min 6.0 |
| Sucrose (gr/100 gr) | Max 4.0 |
| Acidity base on Maleic Acid(gr/100 gr) | 0.18-0.5 |
| Anhydridesulfuro (ppm) | Max 10.0 |
| Hydroxymethylfurfural (mg/Kg) | Max 0.6 |
| Formalin Index (ml/100ml) | Min 5.0 |
| Finisher mesh size(mm) | 0.7 |
| Organoleptic | |
| Colour | Typical for Apple puree |
| Aroma | With signature smell of Apple Puree |
| Taste | Certain Sweetness of Apple |
| Microbiological | |
| Acid resistance bacteria (cfu/gr) | Negative |
| Yeast (cfu /gr) | Negative |
| Mold (cfu /gr) | Negative |
| Coliform (Mpn/100 ml) | Negative |
| Packing & Storing | |
| Filled in Aseptic bags in 200 Liter (210±2 kg) Metal drums | |
| Best Storage Condition: 0-10°c | |
| Labeling | |
| Each drum labeled with: | |
| Batch No : | |
| Drum No: | |
| Production Date : | |
| Expiry Date : | |
| Crop Year : | |
| Net Weight : | |
| Ingredients : Apple Puree | |
| Brix :15±2 | |
| Production Date and Shelf Life | |
| 24 months after production date | |
| Certifications | |
| ISO 22000, ISO 9001, HACCP issued by TÜO, Germany | |
Instructions:
1. Peel, Core, and Slice Apples: Start by peeling the apples. Then, remove the core and cut the apples into small, even slices.
2. Cook the Apples: Put the apple slices into a saucepan and add enough water to just cover the bottom of the pan (this prevents the apples from sticking to the pan and burning). Cover the pan and cook over low heat until the apples are soft and cooked through. This usually takes about 10-15 minutes, depending on the variety and size of the apple slices.
3. Blend to a Puree: Once the apples are cooked, use a blender, food processor, or immersion blender to blend the apples into a smooth puree. If the puree seems too thick, you can add a bit of water to thin it out.
4. Cool and Store: Allow the apple puree to cool before using. If you’re not using it immediately, you can store it in the refrigerator for up to a week, or freeze it for longer storage.
Note: You can adjust this recipe based on your preference. For example, if you prefer a sweeter puree, choose sweet apple varieties like Fuji or Honeycrisp. If you want a tart flavor, go for Granny Smith apples. You can also add spices like cinnamon or nutmeg to the apples while they’re cooking to add more flavor to the puree.
Remember, when preparing apple puree for babies or young children, always ensure it’s the appropriate consistency to prevent choking. For very young babies just starting on solids, the puree should be very smooth with no lumps. As the child gets older, you can make the puree chunkier to help them learn to chew. Always consult with a pediatrician or dietitian if you’re unsure about introducing new foods to a baby’s diet.
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