Frozen Strawberry Puree

Strawberry Puree, Pulp and Concentrate Explained

Single-strength strawberry puree is made by crushing and refining strawberries without removing water by concentration. Its natural soluble-solids range is normally 7.5-11°Bx. The standard ingredient declaration is 100% strawberry, with 0% added water and 0% added sugar.

NFC strawberry puree means Not From Concentrate. It is made directly from strawberry material and is not first concentrated and later reconstituted. NFC does not mean "not frozen concentrate."

Refined seedless puree passes through a 0.3-0.7 mm screen. It removes most whole seeds and coarse particles, but it is not described as 100% seed-free. Our contract language is "refined seedless puree with controlled visible-seed tolerance." Seeded puree uses a 1.0-1.5 mm screen and retains natural seeds and fibre. Strawberry pulp uses a 2.0-3.0 mm screen and keeps a coarser fruit texture.

Strawberry puree concentrate is a separate product in which part of the water has been physically removed. We identify it as concentrated strawberry puree and offer 18-20°Bx, 20-22°Bx, 24±1°Bx and 28±0.5°Bx specifications. It is not labelled as ordinary single-strength puree.

Natural Brix, pH, Acidity and Consistency

For standard single-strength puree, we use a natural Brix range of 7.5-11°Bx. A low-Brix commercial lot is identified separately at 6-8°Bx. Grade A starts at 8°Bx, a premium selected lot at 9°Bx and a high-Brix selected lot at 10°Bx. We do not hide crop variation inside an undefined 7-12°Bx statement. Brix is measured on a representative homogenized sample at 20±1°C using a calibrated digital refractometer and reported to 0.1°Bx.

The standard pH range is 3.0-3.8; our main controlled contract range is 3.1-3.6, with a premium 3.2-3.5 option. Titratable acidity is 0.50-1.20%, calculated as citric acid. Beverage programs can use 0.60-1.00%, while selected dairy projects can use 0.60-0.90%. The COA records the measured pH and acidity for the lot.

Bostwick flow is measured at 20±1°C after 30 seconds. Fine seedless puree targets 8-16 cm/30 s, standard seeded puree 6-14 cm/30 s, pulp-style puree 3-10 cm/30 s, thick bakery puree 2-6 cm/30 s and beverage-flow puree 12-20 cm/30 s. A larger distance means a more fluid product. These ranges let a buyer choose a product that moves through its pump, hopper, filler or depositor without relying on the vague phrase "viscosity can be customized."

Where Brookfield viscosity is required, the signed method identifies the instrument model, spindle, speed, temperature, reading time and sample preparation. A practical reference method is Brookfield RV, spindle No. 4, 20 rpm, 20±1°C and a 60-second reading. We do not publish one universal cP number because strawberry puree is non-Newtonian and the result changes with the method.

Raw Material, Variety and Receiving Control

We receive each strawberry lot against a defined variety, origin, source code, harvest or raw-material lot, receiving date and temperature. The inspection checks maturity, Brix, color, aroma, mould, decay, fermentation, leaves, stems and foreign material. Chilled fresh fruit should arrive at 10°C or below; frozen raw material should arrive at -18°C or below. Mouldy, fermented, green, decayed or severely damaged fruit is rejected from the puree stream.

Variety is selected for the application, but we do not present the variety name as a guarantee of finished Brix or viscosity. Senga Sengana is valued for deep red color, aroma and balanced acidity; Sweet Charlie for a softer sweet profile; Hongyan for attractive red color; Dahongpao for processing color; and A13 for stable general-purpose processing supply. The actual lot is still measured for Brix, pH, acidity, color, aroma and application performance.

After sorting, potable processing water is used for washing. Where a sanitizer is used, its chemical name, concentration, contact time, water temperature, monitoring frequency, residue control and corrective action are recorded. Washing is a cleaning step, not a kill step. Calyx, stem, leaves, hard white tops and damaged tissue are removed before crushing and refining.

See our frozen fruit sourcing and supply program.

Processing Route and Screen Integrity

Our frozen route is defined as approved source, receiving, batch identification, sorting, washing, destemming, final inspection, crushing, refining or sieving, contracted standardization, optional deaeration, pasteurized or non-pasteurized route, filling, sealing, freezing, cold storage, COA release, pre-shipment inspection and reefer loading.

The refining aperture is chosen before production. We verify the screen at start-up, after a screen change, at least every two hours and at production end. The record identifies the installed aperture and confirms that no mesh section or component is broken or missing. Physical-hazard control also includes raw-material sorting, washing, destemming, inline filtration, magnets where applicable, pre-fill pipeline metal detection and packaging inspection.

Pipeline metal-detection challenge targets can be set at Fe 1.5 mm, non-Fe 2.0 mm and stainless steel 2.5 mm when the installed equipment achieves these sensitivities. Challenge checks are performed at production start, every two hours, at product or screen change, after equipment adjustment or restart and at production end. A failed check stops filling; product since the last successful check is isolated, the detector is corrected, affected product is re-screened or re-tested and the action is recorded. For foil bags or steel drums, detection is completed before filling.

Pasteurized Frozen Strawberry Puree

This route uses a validated thermal process with a defined pertinent pathogen and reduction target. Product temperature, holding time or equivalent process value, flow conditions, controlled filling and hold-and-release are recorded. US juice-HACCP programs use a minimum 5-log reduction target for the pertinent pathogen. The exact schedule is product- and equipment-specific; it is not replaced by one invented time-and-temperature statement.

Non-Pasteurized Frozen Strawberry Puree

This product has no validated kill step. It is labelled "For further processing only," is not ready to eat and must receive a validated heat or equivalent treatment in the buyer's process. It is not marketed for direct consumption. Its microbiological limits and intended use are stated separately from the pasteurized SKU.

Pesticide, Heavy-Metal and Chemical Controls

We screen pesticide residues against the destination market and the signed buyer list. Programs can cover 200+, 300+ or 500+ active substances by GC-MS/MS and LC-MS/MS. The report identifies each active substance, actual result, LOQ, applicable MRL, compliance decision, method, laboratory and batch number. EU orders are reviewed against Regulation (EC) No 396/2005 and current amendments; US, Japan and Canada programs use their applicable market limits. We do not use "pesticide free," "zero pesticide" or "chemical free" claims.

Our shipment targets for standard puree include lead ≤0.10 mg/kg, cadmium ≤0.03 mg/kg, total arsenic ≤0.10 mg/kg, mercury ≤0.01 mg/kg and sulphur dioxide <10 mg/kg. Selected EU programs can use a perchlorate target of ≤0.05 mg/kg, while chlorate is assessed against the current market MRL. Concentrated puree is evaluated separately because concentration and processing factors may change the final compliance calculation.

The contracted documentation package identifies whether pesticide, heavy-metal, chlorate, perchlorate, HAV, Norovirus, heat-resistant mould or Alicyclobacillus testing applies to the specific order. This keeps routine orders commercially practical while allowing beverage, dairy, retail and high-control programs to add the tests relevant to their risk assessment.

Batch COA and Process Evidence

The product specification defines the contract. The COA shows the actual result for one production batch. A laboratory report identifies the sample, lot, method, result, unit, LOQ, date, laboratory and accreditation. A process-validation summary demonstrates that the thermal process achieves the intended reduction target. These documents serve different functions and are not substituted for one another.

The COA header identifies supplier, manufacturer, product code, scientific name, variety, seeded or seedless type, screen size, pasteurization status, concentration, origin, source code, production and expiry dates, lot, packing, customer PO, sampling date and report date. Its four working columns are Parameter, Specification, Actual Result and Test Method.

Actual-result fields include Brix, pH, titratable acidity, Bostwick, screen verification, visible-seed count, large-particle content, sensory findings, microbiological results, sulphur dioxide and contracted contaminants. Packaging release includes fill weight, seal integrity, liner or drum condition, label, lot code and product temperature. We do not copy specification limits into the actual-result column.

Review our factory-audit and inspection support.

Sampling, Hold-and-Release and Packaging AQL

A lot consists of the same product type, formula, heat-treatment status, production date, line, shift and packing. We take start, middle and end production samples and prepare a physicochemical composite from at least three production points. Brix, pH, acidity and Bostwick are checked for every production batch. Screen verification occurs at least every two hours and whenever the screen changes.

The microbiological plan uses at least five representative filled units or an accredited-laboratory sampling plan. Packaging is inspected at start, middle and end of filling, and product temperature is checked across at least five containers. At least two sealed retained units are kept per lot; where storage capacity permits, retention continues through shelf life plus six months. Finished goods remain on quality hold until required results are reviewed and released.

Packaging inspection uses General Inspection Level II as the working reference. Critical defects use AQL 0 and include wrong product or formula, missing ingredient declaration, open or leaking liner, missing lot code, foreign material, swollen container and wrong storage statement. Major defects use AQL 1.5 and include underweight units, poor heat seals, damaged pails, integrity-affecting drum deformation, wrong Brix or seed-status label and unreadable production date. Minor cosmetic and print-position defects use AQL 4.0.

Strawberry Puree Batch Traceability

Our traceability chain links farm or raw-material supplier, variety, harvest or incoming lot, receiving date, raw-material inspection, processing date, refining screen, pasteurization batch, filling line, shift, finished lot, COA, cold-storage position, pail or drum code, container number and seal number.

A lot code such as SP260515-G08-L2-A identifies strawberry puree, the 2026 production year, May 15 production date, source code G08, production line 2 and shift A. This structure supports a complaint investigation without relying on a generic production date alone. From one finished-product code we can locate incoming inspection, screen checks, heat-treatment records, filling records, test reports, warehouse location and the loading list.

See the GreenLand traceability system.

MOQ, Lead Time and Loading Reference

Our standard frozen puree MOQ is 12 metric tons per specification. Standard drum programs start at 10-12 MT. Trial orders of 2-5 MT are possible when matching standard stock is available. Custom Brix, screen, formula or private-label programs start at 12 MT; certified organic programs start at 12-20 MT against certified inventory.

Standard production lead time is 15-21 days. An urgent 7-10 day shipment is possible when matching puree and packaging are in stock. Printed retail packs require 20-30 days after artwork approval. A 1-2 kg development sample is prepared in 3-5 working days when matching stock is available.

Reference loads include about 12 MT of 10 kg cartons in a 20-foot reefer and 22-24 MT in a 40-foot reefer. A 20 kg bag-in-box program loads about 14-16 MT in a 20-foot reefer or 20-23 MT in a 40-foot reefer. Eighty 170 kg drums provide 13.6 MT; 120-130 drums provide 20.4-22.1 MT. Eighty 200 kg drums provide 16 MT; 100-110 drums provide 20-22 MT. The shipping plan states drum dimensions, palletization, stacking pattern, reefer payload and legal destination weight.

Frozen Storage and Handling

Finished puree is frozen to a core temperature of -18°C or below and stored at -18°C to -22°C. Before loading, product temperature must be -18°C or below and the reefer set point is -18°C. We inspect the container for cleanliness, dryness, abnormal odor, pest evidence, visible damage, unobstructed air channels and correct temperature setting.

Every shipment file can include cold-store temperature, product-temperature checks, set-point photograph, container inspection, loading photographs, container and seal numbers and the batch loading list. Monitored-transit programs also include a temperature data logger. These records keep warehouse release, loaded lots and transport settings connected.

Thaw under refrigeration at 0-4°C and mix until homogeneous before use. Do not thaw at uncontrolled room temperature, repeatedly thaw and refreeze, or use a damaged, swollen or abnormally fermented pack. After complete thawing and opening, use within 48 hours while held at 0-4°C. Large drums require a controlled thawing procedure matched to the buyer's equipment and hygiene plan.

Documents Available for Buyer Review

Our product file can include the signed specification, batch COA, ingredient declaration, added-sugar and added-water declarations, seeded/seedless statement, pasteurization statement, shelf-life statement and nutrition information. Food-safety evidence can include microbiology, pesticide, heavy-metal, chlorate/perchlorate and contracted HAV/Norovirus reports, plus a process-validation summary and metal-detection record.

Compliance files can include allergen, non-GMO, non-irradiation and sulphite statements, packaging-compliance and food-contact declarations. Facility documents can include HACCP, BRCGS, ISO 22000, Kosher, Halal and organic certification when the actual site, product and certificate scope apply. Export documents include commercial invoice, packing list, certificate of origin, health certificate where applicable, bill of lading, loading record, container number and seal number.

Review our frozen food quality-control system.

Defined Product Identity

We separate single-strength, concentrate, seeded, seedless, pulp, pasteurized, non-pasteurized and aseptic identities.

Formula-Controlled Supply

Brix, pH, acidity, screen, seed tolerance and Bostwick are written before production and measured by lot.

Application-Based Texture

Fine, standard and pulp-style options match beverage, dairy, bakery, ice cream, jam and sauce equipment.

Documented Food Safety

Heat-treatment status, microbiological grade, contaminant panel and intended use are visible in the order documents.

Actual Batch COA

The COA contains measured physicochemical, sensory, microbiological, packaging and temperature results.

Bulk and Private Label

We support 500 g retail pouches through 200 kg drums with lot coding, cold-chain and loading records.