Translation of "Fruchtmark" in English

The mixing of fruit juice with fruit purée is authorised in the production of the fruit juice.

For sterilization, we use plate-type for juices and kneader-type and tubular-type for pulps.

After fermentation, the fruit pulps rest for several months.

The Cupuacu fruit is known for its creamy exotic tasting pulp.

The sweet fruit pulp of the carob tree is rich in insoluble ballast and secondary plant substances.

Served with apple sauce, stewed plums or fruit coulis, Kaiserschmarrn is a truly unique indulgence.

Its fruit pulp is being used for making Juices and ice creams.

For the purpose of this category, the milk products with fruit shall always contain fruit, fruit pulp, fruit purée or fruit juice.

Minimum juice and/or purée content (% by volume of finished product)

They usually consist of a large number of different fruit juices blended with purees (crushed fruits).

For the continuous dosing of different additives like fruit- or herbes paste additional dosing pumps can be delivered.

Three popular varieties: ketchup, mustard and mayonnaise are sweetened with fruit pulp.

Fruit nectar is a combination of fruit juice or pulp with water and sugar(s) or honey.

The seeds coming out will be propagating materials, and the pulp can be processed for further purposes.

In respect of blackcurrant, guava, mango and passion fruit, the minimum Brix degree values only apply to reconstituted fruit juice and reconstituted fruit purée produced in the European Union.

For those products marked with two asterisks (**), which are produced as a purée, only a minimum uncorrected Brix reading (without correction of acid) is determined."

Concentrated fruit purée may have restored flavour which shall be obtained by suitable physical means, as defined in Part II.3 and all of which must be recovered from the same species of fruit.

For those products marked with two asterisks (**), which are produced as a purée, only a minimum uncorrected Brix reading (without correction of acid) is determined.

In respect of blackcurrant, guava, mango and passion fruit, the minimum Brix degree values only apply to reconstituted fruit juice and reconstituted fruit purée produced in the Community.’

The minimum Brix level established in Annex V for reconstituted fruit juice and reconstituted fruit purée is exclusive of the soluble solids of any added optional ingredients and additives.

Concentrated fruit purée may have restored flavour which shall be obtained by suitable physical means, as defined in point 3 of Part II of Annex I and all of which must be recovered from the same species of fruit.

The species corresponding to the botanical name in Annex V shall be used in the preparation of fruit juices, fruit purées and fruit nectars bearing the product name for the applicable fruit or the common name of the product.

For the purpose of this category, fermented milk products with fruit shall always contain fruit, fruit pulp, fruit purée or fruit juice.

Fruit juice, fruit pulp and fruit purée shall be applied in accordance with Council Directive 2001/112/EC of 20 December 2001 relating to fruit juices and certain similar products intended for human consumption.