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puree
pire

pear puree 7
hruškov pire 7

mango puree:
mangov pire:

peach puree 31
breskov pire 31

except chestnut puree
razen kostanjevega pireja

acerola puree concentrate:
koncentrat pireja antilske češnje:

concentrated tomato puree and paste
koncentriran paradižnikov pire in pasta

jams, jellies, marmalades, puree and pastes
džemi, sadni želeji, marmelade, pireji in paste

acerola puree concentrate, obtained by cooking:
koncentrat pireja antilske češnje:

uses of morinda citrifolia fruit puree and concentrate
uporaba sadnega pireja in koncentrata morinda citrifolia

composition of morinda citrifolia fruit puree and concentrate
sestava sadnega pireja in koncentrata morinda citrifolia

jams, fruit jellies, marmalades, fruit or nut puree
džemi, sadni želeji, marmelade, sadni pireji ali pireji iz oreškov

jams, fruit jellies and fruit or nut puree and pastes
marmelade, džemi, sadni želeji, pireji in paste iz sadja ali oreškov

minimum brix levels for reconstituted fruit juice and reconstituted fruit puree
najmanjŠe stopnje brix za rekonstituirani sadni sok in rekonstituirano sadno kaŠo

then the puree is heated to inactivate the pectinases and then immediately cooled.
pire se nato segreje, da se inaktivirajo pektinaze, zatem pa takoj ohladi.

seedless boysenberry puree not containing added spirit, whether or not containing added sugar
pire iz neosemenjenih robid sorte boysen brez dodanega alkohola, ki vsebuje dodan sladkor ali ne

cpa 10.39.22: jams, fruit jellies and fruit or nut puree and pastes
cpa 10.39.22: marmelade, džemi, sadni želeji, pireji in paste iz sadja ali oreškov

and orange pulp, acerola cherry puree concentrate, apple fibre and lemon juice concentrate.
ter pomarančno pulpo, koncentrat pireja antilske češnje, jabolčne vlaknine in koncentrat limoninega soka.

homogenized preparations of jams, fruit jellies, marmalades, fruit or nut puree and fruit or nut pastes
homogenizirani izdelki iz sadja (marmelade, sadni želeji ipd.)

it is necessary to allow the use of sorbates and benzoates for preservation of hungarian quick-frozen chestnut puree.
treba je dovoliti uporabo sorbatov in benzoatov za konzerviranje madžarskega hitro zamrznjenega kostanjevega pireja.