Inside a Modern Custard Apple Factory: From Whole Fruits to Creamy White Purée (Full Process) скачать в хорошем качестве

Inside a Modern Custard Apple Factory: From Whole Fruits to Creamy White Purée (Full Process)

Have you ever wondered how custard apple (also known as sugar apple / sitaphal / sharifa) is processed inside a modern factory? Custard apple is one of the most unique fruits in the world — sweet, creamy, and soft — but it’s also delicate and difficult to handle. That’s why turning whole custard apples into a smooth creamy white purée requires a clean, carefully controlled industrial process. In today’s video, we take you inside a modern custard apple factory, showing the full step-by-step process — from whole fruits arriving at the facility to the final production of creamy white custard apple purée that can be used in desserts, ice cream, juice blends, baby food, smoothies, and food manufacturing. ✅ What You’ll See in This Video (Full Factory Process) 🍏 Step 1: Whole Fruit Receiving & Sorting The process begins when fresh custard apples arrive at the factory. Workers and machines sort the fruit based on: ripeness level size and weight outer skin condition quality grading Only the best fruits move to the next step. 🧼 Step 2: Washing & Hygiene Cleaning To meet food safety standards, the fruits are cleaned using industrial washing systems. Dirt, dust, and any external impurities are removed before processing. 🔪 Step 3: Cutting & Pulp Extraction Custard apple is known for its creamy flesh and seeds. In this stage: the fruit is opened pulp is separated from the skin seeds are removed using extraction machines This step is extremely important because the final purée must be smooth and seed-free. ⚙️ Step 4: Pulp Processing & Texture Refinement After extraction, the pulp goes through machines that refine the texture to make it: smoother creamier more consistent suitable for packaging and long storage Factories control thickness and moisture levels so that every batch remains identical. 🥣 Step 5: Purée Blending & Standardization To maintain consistent quality, purée is blended and standardized. This ensures: uniform color stable taste consistent sweetness balanced texture ✅ Step 6: Filtration & Quality Check The purée is filtered to remove any remaining seeds or pulp fibers. Quality control checks may include: texture tests sweetness level (Brix) cleanliness odor and color testing safety inspection ❄️ Step 7: Cooling / Preservation Preparation To keep the custard apple purée fresh, it is cooled and prepared for long-term storage using safe food processing systems. 📦 Step 8: Packaging & Sealing Finally, the creamy white purée is packed into sealed containers, bags, or cartons depending on use. It’s then labeled and prepared for distribution to: food factories juice producers dessert manufacturers export supply chains 🌍 Why Custard Apple Purée Is in High Demand Custard apple purée is used for: ice cream & gelato smoothies cakes & pastries juices baby food flavored dairy products That’s why modern factories produce it at large scale while keeping it clean, consistent, and delicious. If you enjoy: factory process videos fruit processing food manufacturing how it’s made satisfying production lines machines at work Then you’ll love this video! 👍 Like for more factory food process videos 💬 Comment: Have you ever tried custard apple? 🔔 Subscribe for more: Food factory tours • industrial food processing • manufacturing documentaries #CustardApple #FoodFactory #FactoryProcess #HowItsMade #FruitProcessing #Puree #MachinesAtWork #Manufacturing