3. Fruit preparations – production and preservation

3.1 Implementation

The formulation protocol for a fruit preparation is defined and set by the development department. The aim is to put the ingredients in a vat and create osmosis between them. Brewing must be carried out carefully, according to the composition of the recipe. In particular, it should be gentler in the presence of fruit pieces, to avoid damaging them. The recipe must comply with the customer's specifications. In most cases, the fruit and sugar content is imposed.

Texturizing agents are only used if they are really necessary to obtain a defined texture. This obviously depends on the final application (yoghurt, cottage cheese, ice cream, etc.), but also on the composition of the preparation itself.