Use a reference ingredient
Provide the puree used in your current recipe or a defined target sample. Describe any retained fibre or particles that are acceptable. A visual request for smooth puree leaves the size-reduction and screening decision open.
Choose the refining intensity
Trial the proposed pulper and refiner with the same fruit condition. Record the accepted puree, retained material and temperature changes. Excessive refinement can change the ingredient and its recovery; select against the recipe requirement.
Match production to batch handling
Identify the required batch mass and the transfer point. Consider the actual viscosity and temperature at start-up and after a pause. The pump and receiving vessel should support controlled delivery without relying on a water-flow rating.
Define storage and cleaning
Agree the package, storage conditions and the responsibility for the preservation process. Include how the line empties and how product-contact parts are inspected between runs. Ingredient production is separate from the bakery process itself.
Prepare your project brief
What to share with your enquiry
- Reference puree and recipe acceptance criteria
- Batch mass, product temperature and flow range
- Particle or fibre allowance
- Package, storage and cleaning requirements