Orange Bitter Puree
In Season
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Processing
All fruit is washed and rinsed, prior to sorting to eliminate under and over ripe fruit, infested and damaged oranges. Fruit is conveyed to the Kelly machine which is set to quarter the oranges and separate the peel from the fruit centres. The peel is removed. The dummy (centres) and water, if required, are heated before sieving and then the puree is heated again at 90-92C before filling
Packing
Puree (Dummy) passes through a metal detector and is either: a) hot-filled into lacquered cans or: b) pasteurized and filled into aseptic bags in drums. Finished product is stored at ambient.
