Strawberry Purée 7-9%
IQG Foods produces strawberry purée in Egypt at 7-9% Brix from fruit picked at full colour during the May and June harvest. Available seedless at 0.4-0.6 mm or seeded at 1-2 mm. Heat treated, filter finished and sterilised with no additives or preservatives, packed aseptically for an 18-month shelf life at ambient temperature.
Specifications
Suitable For
Packaging
Packaging
Weight
Storage
20′ FCL
40′ FCL
Packaging
Weight
Per pallet
Storage
20′ FCL · Loose
40′ FCL
Packaging
Weight
Per pallet
Storage
20′ FCL · Loose
40′ FCL
Packaging
Net weight
Dispensing
Storage
Seedless or Seeded
Strawberry is one of the few purées where the sieve size is a commercial decision rather than a technical detail. We supply both, and the choice depends on what the fruit is going into.
At 0.4 to 0.6 mm the purée is seedless and completely smooth. That suits beverages, where a seed in suspension settles at the bottom of a bottle, and it suits automated filling lines where particles block a nozzle.
At 1 to 2 mm the seeds stay in. For yogurt, jam and bakery fillings that visible fruit matters — it signals a real preparation rather than a flavoured base, and consumers read it that way.
Everything else holds across both grades. Brix runs 7 to 9%, pH between 3.50 and 3.90, and Bostwick at 15 to 18 centimetres, which is a loose body that pours and blends without dilution.
Six Weeks of Fruit
Egyptian strawberry runs through May and June. Six weeks, and then nothing until the following spring.
That compression makes freshness at the press the whole game. Strawberry loses colour faster than almost any fruit we handle — the bright red drifts toward brown within days of picking, and no amount of processing brings it back. Fruit that sat in cold store before reaching the line shows it in the drum.
We process within hours of picking rather than holding, which is why the colour holds at bright red and the acidity stays at or below 0.80 rather than climbing.
Aseptic packing does the rest. Sealed in a sterile multi-layer bag, the purée holds 18 months at ambient temperature with no refrigeration in transit or storage, so a purée pressed in May can be opened the following March and test the same.
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