Inside a Modern Custard Apple Factory: From Whole Fruits to Creamy White Purée (Full Process)

Have you ever wondered how custard apple (also known as sugar apple / sitaphal / sharifa) is processed inside a modern factory?

Custard apple is one of the most unique fruits in the world — sweet, creamy, and soft — but it’s also delicate and difficult to handle. That’s why turning whole custard apples into a smooth creamy white purée requires a clean, carefully controlled industrial process.

In today’s video, we take you inside a modern custard apple factory, showing the full step-by-step process — from whole fruits arriving at the facility to the final production of creamy white custard apple purée that can be used in desserts, ice cream, juice blends, baby food, smoothies, and food manufacturing.

✅ What You’ll See in This Video (Full Factory Process)

🍏 Step 1: Whole Fruit Receiving & Sorting
The process begins when fresh custard apples arrive at the factory. Workers and machines sort the fruit based on:

ripeness level

size and weight

outer skin condition

quality grading

Only the best fruits move to the next step.

🧼 Step 2: Washing & Hygiene Cleaning
To meet food safety standards, the fruits are cleaned using industrial washing systems. Dirt, dust, and any external impurities are removed before processing.

🔪 Step 3: Cutting & Pulp Extraction
Custard apple is known for its creamy flesh and seeds. In this stage:

the fruit is opened

pulp is separated from the skin

seeds are removed using extraction machines

This step is extremely important because the final purée must be smooth and seed-free.

⚙️ Step 4: Pulp Processing & Texture Refinement
After extraction, the pulp goes through machines that refine the texture to make it:

smoother

creamier

more consistent

suitable for packaging and long storage

Factories control thickness and moisture levels so that every batch remains identical.

🥣 Step 5: Purée Blending & Standardization
To maintain consistent quality, purée is blended and standardized. This ensures:

uniform color

stable taste

consistent sweetness

balanced texture

✅ Step 6: Filtration & Quality Check
The purée is filtered to remove any remaining seeds or pulp fibers. Quality control checks may include:

texture tests

sweetness level (Brix)

cleanliness

odor and color testing

safety inspection

❄️ Step 7: Cooling / Preservation Preparation
To keep the custard apple purée fresh, it is cooled and prepared for long-term storage using safe food processing systems.

📦 Step 8: Packaging & Sealing
Finally, the creamy white purée is packed into sealed containers, bags, or cartons depending on use. It’s then labeled and prepared for distribution to:

food factories

juice producers

dessert manufacturers

export supply chains

🌍 Why Custard Apple Purée Is in High Demand

Custard apple purée is used for:

ice cream & gelato

smoothies

cakes & pastries

juices

baby food

flavored dairy products

That’s why modern factories produce it at large scale while keeping it clean, consistent, and delicious.

If you enjoy:

factory process videos

fruit processing

food manufacturing

how it’s made

satisfying production lines

machines at work

Then you’ll love this video!

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💬 Comment: Have you ever tried custard apple?

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