14 TO 16 BRIX MANGO PUREE A thick golden yellow to orange yellow coloured puree/pulp characteristic of ripe mangoes. Fruit Varieties: Kent / Tommy Atkins / Sensation / Zill Process/Storage: Pasteurized, Ambient (10°C – 30°C), Aseptically filled Container Type: 210lt Drum – 180 KG Shelf Life: 12 months Ambient temperatures
Puree prepared from the juice expressed from the endocarp of whole sound mature Granadilla free from foreign matter. Fruit Varieties: Passiflora edulis Legal Classification: 100% Juice puree Process/Storage: Pasteurized, Ambient (10°C – 30°C) Container Type: 200lt Drum – 210 KG Shelf Life: 12 months Ambient temperatures /18 months 4 – 10°C
8 TO 10 BRIX GUAVA PUREE A thick pink red colored puree/pulp characteristic of ripe guavas. Fruit Varieties: Hard firm ripe Guavas Legal Classification: 100% Guava Puree Process/Storage: Pasteurized, Ambient (10°C – 30°C), Aseptically filled Container Type: 210lt Drum – 180-182 KG Shelf Life: 12 months Ambient temperatures
28 TO 30 BRIX TOMATO PASTE A thick brick red coloured Hot Break concentrated paste characteristic of ripe tomatoes. Fruit Varieties: Chibili / HTX 24 / Star 9600 / Pietrorossa Legal Classification: 28 Brix tomato paste(Hot or cold) Process/Storage: Pasteurized, Ambient (10°C – 30°C) Container Type: 210lt Drum – 180-182 KG Shelf Life: 12 months Ambient temperatures
RED GRAPEFRUIT OIL Red Grape oil produced by cells within the rind of a Red grapefruit. It is extracted as a by-product of Red grapefruit juice production by centrifugation, producing a cold-pressed oil. Fruit Varieties: Citrus Paradisi Legal Classification: 100% Red grapefruit oil Process/Storage: Ambient (10°C – 30°C) Container Type: 210lt Drum – 180 KG Shelf Life: 12 months Ambient temperatures
ORANGE ESSENCE OIL Oil produced by cells within the rind of an orange fruit. It is extracted as a by-product of orange juice production by distillation. Fruit Varieties: Citrus Sinensis Legal Classification: 100% Orange oil Process/Storage: Ambient (10°C – 30°C) Container Type: 210lt Drum – 180-182 KG Shelf Life: 12 months Ambient temperatures
ORANGE OIL Orange oil produced by cells within the rind of an orange fruit. It is extracted as a by-product of orange juice production by centrifugation, producing a cold-pressed oil. Fruit Varieties: Citrus sinensis Legal Classification: 100% Orange oil Process/Storage: Ambient (10°C – 30°C) Container Type: 210lt Drum – 180-182 KG Shelf Life: 12 months Ambient temperatures
58 & 65 BRIX GRAPEFRUIT CONCENTRATE Concentrate prepared from the juice expressed from the endocarp of whole sound mature Ruby red grapefruit free from foreign matter. Processing temperature assure good cloud stability. The reconstituted juice shall have good colour and flavour. Fruit Varieties: Citrus Paradisi Legal Classification: 100% Juice concentrate Process/Storage: Pasteurized, Frozen Container Type: 200lt Drum – 260 KG Shelf Life: 36 months @ – 18°C
30 BRIX LEMON CONCENTRATE Concentrate prepared from the juice expressed from the endocarp of whole sound mature lemons free from foreign matter. Fruit Varieties: Citrus limon Legal Classification: 100% Juice concentrate Process/Storage: Pasteurized, Preserved, Ambient (10°C – 30°C) Container Type: 200lt Drum – 230 KG Shelf Life: 12 months Ambient Temp /18 months 4 – 10°C
50 & 65 BRIX ORANGE CONCENTRATE Comminuted base prepared from the juice expressed from the endocarp of whole sound mature oranges free from foreign matter. Fruit Varieties: Citrus sinensis and Valencia Legal Classification: 100% Juice concentrate Process/Storage: Pasteurized, Preserved, Ambient (10°C – 30°C) Container Type: 200lt Drum – 230 KG Shelf Life: 12 months Ambient Temp /18 months 4 – 10°C
Beit Bridge Juicing Private Limited (BBJ) is a manufacturer and processor of fruits into juice concentrates and other related bi-products such as fruit oils, fruit essences and stock feed. The main product range includes orange, grapefruit, passion fruit, lemon and lime concentrates which are supplied as inputs to food and beverage manufacturers. Its division Best Fruit Processors (BFP), has the capacity to process other fruit types such as mangoes, guavas, passion fruit and tomato into aseptically packed purees and paste