Frozen fruit purée without added sugar* : strawberry
This purée is obtained by the strict selection and the blending of ripe fruit varieties harvested.
This purée has been finely sieved and packaged in our Valence plant (France). Our production process guarantees an unvarying sugar content and acidity while maintaining as much as possible the organoleptic properties of fresh fruit.
This purée has no preservatives**, artificial colours** or flavours.
*Contains naturally occurring sugar
**In accordance with the regulations
***Product available in certain countries, please consult us
Physico chemical characteristics
Organoleptic characteristics
Packaging
Our pastry basic-preparations
Technique to create emotion
Chefs say that pastry-making is the most precise and demanding of all culinary arts. Temperature, baking time, ingredient proportions, sweet-acid balance, textures, presentation… Mastering basic techniques is the fundamental prerequisite for creative freedom.
Download pastry table chart
Please enter your e-mail address to receive this document. It includes a comprehensive list of all ingredients needed for quick and accurate basic preparations. An essential tool developed in collaboration with partner chefs.
Our ice cream basic-preparations
Tailor-made recipes
Our table of use for our ice cream products offers solutions, technical information and precise and delicious suggestions, made by Meilleurs Ouvriers de France. This will guide you in making your choice of frozen fruit solutions. The result is reference recipes that boost your creativity.
Please enter your e-mail address to receive this document. It includes a comprehensive list of all ingredients needed for quick and accurate basic preparations. An essential tool developed in collaboration with partner chefs.
Our savoury basic-preparations
Our table of use: a wide range of ideas
Hot or cold sauces, terrines or mousses, soups, classical or innovative combinations… our table of use for frozen fruit and vegetable solutions was made by chefs. You can rely on the technical and organoleptic properties of these bases to create genuine and tailor-made entries, dishes and side dishes.
Please enter your e-mail address to receive this document. It includes a comprehensive list of all ingredients needed for quick and accurate basic preparations. An essential tool developed in collaboration with partner chefs.
Our bar basic-preparations
Basic preparations: pleasure and balance
Mixologist Freddy Diaz says: “…Finding out what people like and then mixing something creative that delights them… The starting point is to use quality products, for both alcoholic and non-alcoholic ingredients. The next essential part of the recipe is to create a balance between sweet, sour, bitter, fruitiness… using consistent ingredients.”
Please enter your e-mail address to receive this document. It includes a comprehensive list of all ingredients needed for basic cocktails. An essential tool developed in collaboration with a partner mixologist.