A company that is proud of its catch phrase 'From the Land to your Plate', Capfruit must ensure that all its criteria regarding the cultivation and selection of the fruits we use are upheld by every one of our partners.
We then have to guarantee our customers that every step in the processing of this fruit, whether into chunks, purées or coulis, is carried out in conditions of irreproachable hygiene.
Approved Fruit: This step consists of checking that every aspect of the technical specifications drawn up with our suppliers has been adhered to.
Successive series of controls are carried out for each batch of fruit:
- Documentary checks, verification of the pesticides said to have been used on the fruit.
- Testing of a representative sample from each batch: organoleptic tests (visual, taste) and size controls.
- After processing of a sample batch, further controls of the finished purée regarding its colour (Minolta), viscosity, sugar content (Brix) and pH and a series of microbiological analyses.
If these analyses are satisfactory, then the batch tested is approved for use and Capfruit can use the batch in the manufacture of its products. Each batch is noted and classified to enable the best possible assembly between batches.
Processing: Our technology is based on low temperature processing of the fruit to retain its complex structure and avoid any loss of aroma, the development of germs and eventual oxidization.
Capfruit has chosen not to pasteurize its products except where this heat treatment is absolutely unavoidable. Consequently most of our soft red fruits are unpasteurized. However, those fruits with a high pH, those with insufficient natural acidity (e.g. melons, coconuts) and those particularly susceptible to oxidization (e.g. Mirabelle plums, pears, peaches) require pasteurization.
The pasteurization process is carefully adapted to each fruit which all have their own specific time-temperature constraints. The technology we use is a Heating Impedance System (HIS): low voltage electricity passing through stainless steel tubes causing them to heat up and transmit their heat to the fruit puree circulating within the tubes. This technique allows for extremely precise temperature control.
HACCP methodology has resulted in the setting up of working practices that focus the attention of each staff member on food safety and the potential dangers of bacteriological ,chemical and foreign body contamination.
This organization has been ISO 22000 certified since 2008.
Quality control: Controlling food safety and the quality of our products is primordial and a daily concern within the company.
Consequently, all our production staff must be sure that at any given moment all the equipment used to process the fruit is working correctly and in total conformity with our specifications. During each production run they carry out a battery of quality controls including monitoring the sugar content, weight, temperature and taste. Any anomaly can then be immediately corrected; our laboratory is also notified so that they can carry out further analyses and advise corrective or preventive measures.
Our internal quality control laboratory is responsible for controlling all the raw materials and packaging, the production process and the finished product. It is therefore involved at every step during the life of a product. Batteries of microbiologic organoleptic and physicochemical tests are carried out by the laboratory.
Capfruit also calls on independent laboratories to carry out specific analyses such as testing for heavy metals, radioactivity or pesticides.