What Brix does Saporina fig puree ship at?

Saporina fig puree ships at 12–14° Brix with a thick-paste viscosity (Bostwick 4–8 cm at 20 °C, 30 s), pH 3.8–4.5 and characteristic deep amber to brownish-purple colour.

What is the minimum order and container loading for Saporina fig puree?

Fig puree ships in aseptic 220 L steel drums at 4 drums per pallet and 80 drums per 20 ft dry container. 40 ft dry containers are also available. MOQs are flexible — contact us for a custom quote.

What is the shelf life of Saporina fig puree?

Shelf life is 18 months from the date of production when stored in a cool, dry place below 25 °C away from direct sunlight and humidity. Aseptic sterility is lost upon opening, so the product must be processed within 24 hours of opening to ensure food safety.

Can Saporina fig puree be private-labelled for dairy, bakery or confectionery applications?

Yes. Saporina offers custom fruit preparations with adjustable Brix and viscosity tailored to your dairy, bakery or confectionery formulation, with flexible MOQs.

What food-safety certifications does Saporina hold?

Saporina fig puree is manufactured under a HACCP-compliant food-safety programme. Additional certification documentation (BRC, ISO 22000, Halal, Kosher where applicable) is available on request with each quote.

What fig variety and harvest window does Saporina use?

Saporina sources sun-ripened Egyptian figs from the dry-heat orchards of the Nile Delta, hand-selected at peak ripeness and pureed within a strict 24-hour harvest-to-tank window — cold-chain throughout — to lock in their jammy depth, amber colour and seed crunch.

Fig Puree

Name: Fig Puree
Brand: Saporina
Availability: InStock

Single-strength Egyptian fig puree, 12–14° Brix, thick-paste viscosity (4–8 cm Bostwick), aseptic 220 L drums — 80 drums per 20 ft container. For bakery, dairy and confectionery formulators who need true-fig character in the finished product.

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Bowl of Saporina premium fig puree — 12–14° Brix, made from sun-ripened Egyptian figs — Saporina fig puree — 12–14° Brix, aseptic-packed for industrial use.

WHY CHOOSE SAPORINA'S FIG?

Saporina figs are grown in the dry-heat orchards of the Nile Delta, where the wide diurnal temperature swing concentrates the jammy-amber flavour compounds that distinguish Egyptian figs from Turkish or Mediterranean varieties. We pick at peak ripeness, hold a strict 24-hour field-to-tank window and aseptic-process to lock the harvest character into every drum.

100% Natural

Honest fig puree. One ingredient. Zero additives. Just sun-sweetened Egyptian figs in a format your formulators can trust.

24h Harvest-to-Tank

From harvest to processing tank in under 24 hours, cold-chain throughout. That is how the jammy depth and amber colour survive pasteurisation, baking and UHT intact.

Fresh Flavour

Deep, honeyed, unmistakably fig. Built for premium bakery fillings, dairy inclusions and confectionery that need real fruit identity on the label.

INGREDIENTS:

100% Fresh Figs.

TECHNICAL SPECIFICATIONS:

Technical specifications for Fig Puree
Specification	Fig Puree
Brix	12.0 - 14.0°
Viscosity	4 - 8 cm (Bostwick @ 20°C, 30s) / Thick Paste
pH Level	3.8 - 4.5
Acidity (as Citric Acid)	0.2 - 0.6%
Screen Size	0.6 - 1.5 mm
Colour	Characteristic deep amber to brownish-purple
Ideal Application	Jams, Bakery Fillings, Yogurts, Ice Cream

AVAILABLE PACKAGING:

Aseptic Steel Drum — Steel Drum (220lt)
Aseptic Bag in Drum

STORAGE & LOGISTICS:

Shelf Life: 18 months from the date of production.

Storage Conditions: Store in a cool, dry place (< 25°C Recommended) away from direct sunlight and humidity.

After Opening: Aseptic sterility is lost upon opening. Product must be processed within 24 hours of opening to ensure food safety.

Logistics: 4 Drums per Pallet. 80 Drums per 20ft Dry Container. Also available in 40ft Dry Containers.

CUSTOM FRUIT PREPARATIONS:

We offer tailored fig solutions for the bakery, dairy and confectionery industries. For bakery fillings we adjust fruit-piece size and Brix to maintain structure through the bake. For dairy inclusions — yogurts, ice-cream bases, dairy desserts — we tune viscosity and pulp weight so the fig character reads through the dairy matrix. For confectionery we can hold the fruit-piece size and colour under extended cook-down at 80–110 °C.

Custom Brix Levels
Custom Fruit-Piece Size
Flexible MOQs

FOOD TOLERANCE & ALLERGENS:

Non-GMO
Vegan
Gluten-Free
Dairy-Free
Halal
Kosher
Keto

Certified Free From the 14 Major Food Allergens

Gluten
Crustaceans
Eggs
Fish
Peanuts
Soy
Milk
Nuts
Celery
Mustard
Sesame
Sulphites
Lupin
Molluscs

ALLERGEN FREE

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