P-65 — Brix 60–65%, P-68 — Brix 68–69%, and P-73 — Brix at least 73%., P-83 — Brix at least 83%

— Based on apple puree
— Thermal stability: 190–210°C
— Suitable for various types of dough

Packaged in cardboard-spiral drums weighing 25, 30 kg. Packaging in plastic buckets weighing 14 kg is also possible.