01 / Product & process
Define the texture customers expect
Specify the largest avocado pieces, their target range and the portion of product that should retain that texture. Include onions, herbs or other additions in the trial recipe. A base made entirely from very soft flesh may not retain the same pieces as firmer prepared flesh.
02 / Product & process
Use the chunky route
Inspect the recovered flesh, then cut or gently mash it before controlled recipe mixing. Bypass the fine-finishing stage used for smooth puree. Match agitation and discharge to the recipe so that mixing distributes ingredients without gradually turning the batch into paste.
03 / Product & process
Protect the product after mixing
Check the pump, valve passages, hose connections and filling nozzle against the actual particles. Compare samples at the mixer outlet and in the finished pack. Repeated circulation, a narrow valve or a poorly fed pump can change texture even when the cutting step is correct.
04 / Product & process
Size around the working batch
Confirm useful mixer volume, ingredient weighing, addition order, mixing time and cleaning between recipes. Then check filling output against the batch schedule. Include the agreed preservation route, pack integrity and cold-chain handover in the project scope.