John Myers
During my last purchase, I noticed that there was apple puree on the shelf as well as applesauce. Is this different from each other?
Both apple puree and applesauce consist of strained apples (apple compote, on the other hand, is not strained and still contains apple pieces).
Do úlla úll, the principles of the German food book for fruit products specify that it is sweetened and that flavoring ingredients such as cinnamon can be added. The sugar content is at least 16.5 percent.
In contrast to applesauce, puree úll is not additionally sweetened, so it only contains the sugar from the apples. As a result, apple puree is usually lower in sugar than applesauce. In order to prevent brown discoloration, manufacturers sometimes add ascorbic acid to the apple puree.
