Frozen fruit purée : Fruits of the sun

Frozen fruit purée : Fruits of the sun

This purée is obtained by the strict selection and the blending of ripe fruit varieties harvested by our producers.

 

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 is GMO-free and has no preservatives, artificial colours or flavours. 

Physico chemical characteristics

Depending on methods and equipment used
Brix with the refractometer at 20°C
20° Brix +/- 2
pH with pHmeter at 20°C
3.30 - 3.80

Organoleptic characteristics

Sensory profile

Puree fruits du soleil EN

Viscosity

Puree fruits du soleil Visco EN

Packaging

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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 all our basic preparations for pastry 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.

Download all our basic preparations for ice cream makers

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.

Download our basic preparations for 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.”

Download all our basic-preparations for bartenders

Your Frozen fruit purée : Fruits of the sun based recipes

A selection of recipes made with this product.