01 / Product & process
Start with the customer’s thawed product
An ingredient buyer may judge the product after storage and thawing rather than straight from the finisher. Define consistency, acceptable fibre, colour and the intended use at that point. A reference sample helps distinguish a spoonable puree from a thicker paste.
02 / Product & process
Connect preparation to bulk filling
Whole fruit requires receiving, washing, peeling, destoning and flesh inspection. Purchased prepared flesh enters at inspection. A finishing stage establishes the smooth texture; covered mixing and a suitable product pump connect it to the selected bulk filler. Keep the product path short and avoid unnecessary recirculation.
03 / Product & process
Plan the freezing handover
State the pack size, fill temperature, freezing arrangement and handling of partially used packs. The filler, freezer and cold store have different capacities and supply boundaries. Design the buffer around the slowest routine operation, including changeover and loading time.
04 / Product & process
Check the actual batch
Compare texture before filling and after the planned freeze–thaw sequence. Record accepted flesh mass, recipe additions, filling losses and product temperature. This gives a useful capacity basis for equipment selection without assuming that whole-fruit input equals saleable output.