How to read a fruit preparation spec

FruitFM-style conversations and bakery filling sheets all end up at the same fields. Here is what Frootrition means by them. None of these is a universal value for our range.

Fruit content

The share of fruit in the preparation. You set it because it drives cost, texture and what you can say on your own pack. We do not publish one percentage for the company.

Brix and pH

Brix tracks soluble solids. pH tracks acidity. Both are targets written on the sample you receive. They move with the fruit. Kokum and amla are not mango.

Viscosity and piece size

Viscosity is why a yoghurt fold-in and an ice-cream ripple are different products. Piece size has to pass your filler and still be visible. Say the constraint.

Dosage and shelf life

Dosage is the rate in your finished food. Shelf life of a preparation depends on the formula and the pack, and it is stated for an accepted spec, not on this explainer. The quality page lists what is documented with a sample, and what is still a licence in progress.