From Beibei Pumpkin to Frozen Purée: How Our Pumpkin Purée Is Made

Pumpkin purée is used by bakeries, beverage and dairy producers, soup and sauce makers and food service. Jiale Food makes frozen purée from Beibei pumpkin, a kabocha-type variety with dense, deep-orange flesh. Here is how it is made.

Why Beibei pumpkin

Kabocha-type pumpkins such as Beibei have dense, naturally sweet flesh and a strong orange colour, which gives a thick, smooth purée.

The process

1. Raw material inspection: each lot is checked for maturity, appearance and residue requirements before it is accepted.
2. Washing, peeling and de-seeding: pumpkins are washed and the rind and seeds are removed.
3. Cooking: the flesh is cooked in our cooking kettles until soft.
4. Milling: the cooked flesh is milled with a high-shear purée mill into a smooth purée.
5. Packing and freezing: the purée is packed and frozen. It is not pasteurized, so it is stored and shipped frozen.

Specification

Our pumpkin purée is available with no sugar added or lightly sweetened. Brix, texture, packing and shelf life are agreed per order; ask for the current specification sheet for your application.

Food safety

The purée is produced under our HACCP and FSSC 22000 certified system in fully enclosed workshops, and every lot is traceable within one working day.