E.E. & Brian Smith are a supplier of Blackcurrant Puree. It is manufactured by using pressing ripe blackcurrants and ensuring all pips are removed before the puree goes through the pasteurisation process. The brix level of the finished puree is normally between 11 – 14⁰.
We source the majority of our Blackcurrant Puree from the UK and Poland. Other countries of origin include Germany and Hungary. By using Blackcurrant Puree from the UK, you can label your product as ‘British’ if required.
We can also supply in two formats –
Blackcurrant Puree is normally supplied Aseptically as it has undergone heat treatment and is supplied Aseptic in Drums or Bags in Boxes.
Blackcurrant Puree is often used in the following applications by our customers –
- Ice Cream and Sorbets
We always source our Blackcurrant Puree from suppliers which are BRC (or equivalent) approved and have also been audited by our own in-house technical team.
We are happy to supply samples, specifications and prices for more information please contact firstname.lastname@example.org or 01844 239500.
Question – Can you freeze Blackcurrant Puree?
Answer – Yes, you can freeze Blackcurrant Puree which does help prolong shelf life however please speak to our team first as we would recommend filling the Aseptic packaging with less volume to allow for expansion when frozen.
Question – Is extra sugar added to Blackcurrant Puree?
Answer – No extra sugar is added to the Blackcurrant Puree which we source. Only sugar which comes naturally from the fruit is present in the puree.
Question – What is the shelf life on Blackcurrant Puree?
Answer – The shelf life is 12 months from production date for our Blackcurrant Puree.
July – August.