Sour Cherry Puree – Aseptic, Poland images
Aseptic pitted sour cherry puree manufactured by Kabako Gruppe from ripe and carefully selected Polish sour cherries. The fruit is processed to remove the stones, then pureed, blended, pasteurised and aseptically packed. The product has a smooth, uniform consistency and an intense aroma characteristic of ripe sour cherries. Designed for professional production of confectionery, bakery products, dairy products, ice cream, beverages, desserts and baby food. Available in 20 kg bag-in-box packaging and 200 kg aseptic drums.
Pitted sour cherry puree is manufactured by Kabako Gruppe from healthy, ripe and carefully selected sour cherries grown in Poland. The fruit is processed to remove the stones, then pureed, blended, pasteurised and aseptically packed. The finished product has a smooth, uniform consistency and an aromatic flavour characteristic of ripe sour cherries.
Our Polish sour cherry puree is intended for professional food manufacturers, bakeries, confectionery companies, dairies, beverage manufacturers, ice cream and dessert producers, and other B2B customers. Its distinctive tart fruit profile makes it suitable for a wide range of industrial and artisan food applications.
| Product name | Pitted sour cherry puree |
| Manufacturer | Kabako Gruppe |
| Ingredient | Sour cherries |
| Raw material | Łutówka, Kelleris, Nefris, Sabina, Pandy and other suitable sour cherry varieties |
| Country of origin | Poland |
| Aroma | Aromatic, typical of ripe sour cherries |
| Production process | Selection, stone removal, pureeing, blending, pasteurisation and aseptic packing |
| Consistency | Smooth, uniform and without stones |
| Parameter | Minimum | Maximum |
|---|---|---|
| Refractometric extract | 12.0 °Brix | 14.5 °Brix |
| pH | 3.2 | 3.5 |
| Acidity expressed as anhydrous citric acid | 0.8 g/100 g | 2.2 g/100 g |
| Bostwick consistency | 27 cm | |
| Parameter | Unit | Maximum |
|---|---|---|
| Total plate count, OSA method | CFU/g | ≤30 |
| Yeasts | CFU/g | <1 |
| Moulds | CFU/g | <1 |
The recommended retest period for aseptically packed sour cherry puree depends on the storage temperature.
| Storage temperature | Recommended retest period |
|---|---|
| 21 °C | 12 months |
| From 0 °C to 4 °C | 24 months |
| -21 °C | 36 months |
The product should be stored under stable temperature conditions in its original, unopened and undamaged packaging. After the indicated period, product retesting is recommended.
Sour cherry puree for the food industry can be used as a fruit ingredient in a wide range of professional products and formulations.
The smooth, pitted consistency makes sour cherry puree suitable for professional bakery and confectionery applications. It can be used as a base for fruit fillings, cakes, baked goods, fruit creams, desserts, toppings, sauces and chocolate products.
The characteristic tart flavour of sour cherries works particularly well in recipes that require a distinctive and recognisable fruit profile. The uniform structure also facilitates accurate dosing and mixing with other recipe ingredients.
The product can be used in yoghurts, dairy desserts, ice cream, sorbets, granitas and other frozen products. Its characteristic sour cherry aroma supports the development of distinctive fruit recipes for professional dairy, frozen dessert and confectionery production.
Our aseptic sour cherry puree is suitable for the production of smoothies, fruit cocktails, fruit drinks, fruit blends and other liquid products. Its uniform consistency makes it easy to combine with other ingredients in professional beverage formulations.
Sour cherry puree can be used as a base for dessert sauces, savoury sauces, dressings, toppings, glazes and other culinary products. Its naturally tart fruit profile is suitable for both sweet and savoury formulations.
The intense flavour of sour cherries complements chocolate, cocoa and cream-based formulations. The puree can be used in praline fillings, chocolate fillings, fruit creams, mousses, confectionery sauces and other premium dessert applications.
| Packaging type | Net weight | Recommended application |
|---|---|---|
| Bag-in-box | 20 kg | Medium production batches, bakeries, confectionery companies and foodservice |
| Drum with an inner protective liner and aseptic bag | 200 kg | Industrial production and large food manufacturing facilities |
Kabako Gruppe offers bulk sour cherry puree for professional food manufacturers. The available 20 kg and 200 kg packaging formats make it possible to adapt deliveries to both medium-scale and large-scale production.
The product is intended for companies looking for a reliable manufacturer and supplier of aseptic pitted sour cherry puree from Poland.
Kabako Gruppe manufactures sour cherry puree for industrial customers and professional B2B buyers. The product is made from selected Polish sour cherries, including the Łutówka, Kelleris, Nefris, Sabina and Pandy varieties, as well as other suitable varieties.
The controlled production process, pasteurisation and aseptic packing make the puree a practical fruit ingredient for professional food manufacturing.
Poland is well known for sour cherry cultivation and its developed fruit-processing industry. The puree is manufactured from carefully selected fruit, while the stone-removal and pureeing processes provide a smooth and uniform consistency.
Aseptic packing and availability in bulk formats make the product a practical solution for food manufacturers, bakeries, confectionery companies, dairies and producers of ice cream, beverages, desserts, sauces and fruit preparations.
No. The fruit is processed to remove the stones and obtain a smooth, uniform puree suitable for professional food production.
According to the product specification, the ingredient is sour cherries.
The pitted sour cherry puree is manufactured by Kabako Gruppe.
The country of origin is Poland. The raw material includes Łutówka, Kelleris, Nefris, Sabina, Pandy and other suitable sour cherry varieties.
Yes. The fruit is selected, processed to remove the stones, pureed, blended, pasteurised and aseptically packed.
The refractometric extract ranges from 12.0 to 14.5 °Brix.
The pH range of the sour cherry puree is 3.2 to 3.5.
The Bostwick consistency specified for the product is 27 cm.
The sour cherry puree is available in a 20 kg bag-in-box and a 200 kg aseptic drum.
The product is intended mainly for B2B customers, including bakeries, confectionery companies, dairies, beverage manufacturers, ice cream and dessert producers, sauce manufacturers and food-processing facilities.
Yes. Sour cherry puree can be used in ice cream, yoghurt, sorbets, granitas, dairy desserts and other fruit-based products.
Yes. The product can be used as a base for dessert sauces, savoury sauces, dressings, toppings and glazes.
Yes. Its smooth and uniform consistency makes it suitable for smoothies, cocktails, fruit drinks and fruit blends.
Yes. Kabako Gruppe sour cherry puree is available in professional B2B packaging of 20 kg and 200 kg.
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