Whole fruit, prepared pieces or puree?
Start the line at the preparation boundary you actually receive.
Whole fruit
Specify fruit species, seasonal variation, ripeness, temperature and unwanted inclusions. Sorting and washing precede the fruit-specific peel, core or stone operation. Record usable prepared fruit separately from purchased fruit weight.
Prepared pieces
Confirm size distribution, firmness, preparation method and stone/skin limits. Thawed fruit can behave differently from fresh cut fruit. Agree whether additional cutting is needed before selecting a cooker inlet, agitation and product transfer path.
Prepared puree or pulp
Check incoming soluble solids, texture, storage history and any previous heat treatment. If puree meets the smooth-product requirement, a fine refiner may add no value. Its existing microbiological and preservation status still needs to be understood.
Ingredient boundary
List sweeteners, pectin or other gel systems, acid and minor ingredients without sending a confidential recipe in an initial enquiry. Indicate which preparation and dosing tasks are in the supplier’s scope.