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Technical differences between lemons from the Tyrrhenian coast of Calabria and imported lemons: essential oil, acidity, peel thickness, juice yield. When is it worth paying more.

Pellecchiella is the variety of apricot that has made the history of Neapolitan pastry making. Organoleptic characteristics, caliber, Brix and why it pays its cost in premium products.

(Individual Quick Freezing) and bulk freezing are not interchangeable. The choice depends on the customer's process, thawing yields and positioning of the finished product.

Practical guide to choosing the cut of frozen fruit based on the industrial application: ice cream parlors, pastry shops, preserves, baby food, juices.

The Brix/acidity ratio is the true indicator of the organoleptic quality of a citrus fruit. Reference values ​​for Navel oranges, clementines, lemons and Calabrian mandarins.

Brix, peel residue, crystallization, pH, cube size: the technical parameters that separate a professional frozen orange pulp from an approximate semi-processed product.