Tree Top’s frozen apples are grown in the Pacific Northwest, regarded by many as the best apples in the world. Our frozen apples are hand-picked at the peak of freshness, then washed, peeled, cored, sorted, trimmed, and cut to the desired piece size. They are either Individually Quick Frozen (IQF) or blast frozen for blanched and solid packed apple styles.
Available in Fresh, IQF (Individually Quick Frozen), or Solid Pack:
Fresh: Tree Top’s fresh apple cuts are chilled to hold in their juicy taste and crunchy texture, then immediately refrigerated.
IQF: Our IQF apples can be used in the same way as fresh product — IQF is free-flowing, requires no thawing, partial cases can be utilized, and batch-processing is convenient. Storage is recommended at -10°F until shipping.
Solid Pack: Solid Pack (either 3+1, 4+1, 7+1, or straight pack) offers a traditional method for processing our high-quality apple products. With Solid Pack, customers also have the option of blanching to avoid using any preservatives.
Benefits of Frozen Apples:
- Product is free-flowing
- Come in many shapes, including dices, cross cut, wedges, slices, in a variety of sizes
- No thawing time
- Partial case can be utilized
- Makes batch-processing more convenient
- Packaged in cardboard cases with bag liners
- Retain the unique qualities of their variety: Fuji, Golden Delicious, Gala, Granny Smith and other upon request
Frozen Apples Applications:
- Baked and fried pies
1 serving= 1 cup IQF diced @ 86.7% moisture= 110g
Per USDA guidelines, 1 fruit serving = ½ cup
Let us work with you to create a product to take advantage of the latest fruit consumption recommendations. Incorporating a full serving of fruit into your product creates a marketable advantage.
- Available in 30 and 40 pound cases
- Packaged in poly-lined corrugated boxes or 30 pound polyethylene pails
Preservative and Treatment Options:
Preservatives are used to delay enzymatic browning. We offer our fresh chilled and frozen apples preserved with sodium sulfite, alternative, or without preservatives. Frozen applications typically are treated with sulfite alternative.
Sodium Sulfite: 200 ppm maximum Sodium sulfite is very effective at inhibiting both enzymatic and non-enzymatic browning, and has been used for centuries in its gas form (sulfur dioxide) for this purpose.
Ascorbic Acid, Citric Acid, Salts Alternative serves as both an antioxidant and an acidulant. In inhibiting oxidation, it does not destroy the enzymes, but rather is preferentially oxidized in place of other substrates, since browning occurs after thaw.