At FROTZ® we have developed a balanced blend of the best wild and cultivated berries to make our puree. With the great presence of the blueberry that gives us its bluish color, the strawberry a great texture, the acidity of the currants we get a texture, aroma, flavor and color that is needed in a mixture of red fruits. All this with our exclusive sieving system that does not allow to pass neither seeds nor skins so annoying in your elaborations.
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PK008
Formats
Polypropylene bucket suitable for food with a capacity of 5 Kilos.
Ingredients
5 KG FORMAT: mixed berries (100%): (blueberry, strawberry, black currant, red currant and blackberry).
Tips for Use
Suitable for ice cream, sorbets, pastries, confectionery, cooking, cocktails and smoothies.
Our products are suitable for a wide variety of applications, including ice cream, sorbets, pastries, confectionery and cocktail preparation. Versatility guaranteed!
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Organoleptic Characteristics
Color: typical of the mixture of berries between red and purple.
Smell: characteristic of berries, fresh and with a sweet aroma.
Flavor: typical and sweet of this mixture, sweet and pleasant.
Texture/consistency: smooth and creamy texture, homogeneous and seedless.
Storage Conditions
The proven shelf life of our product is 42 months when kept in its original packaging and stored frozen at -20ºC. it is important to note that once thawed, the product should never be refrozen to ensure its quality and food safety.
It is important to remember that when thawing the product, it should be thawed under refrigeration (2 to 5ºC) and kept at this temperature until fully consumed. It is recommended to be consumed within a maximum of 4 to 5 days to preserve its organoleptic properties and ensure its freshness.
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Nutritional Information
| Approx. per 100 g. | |
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| Energy value in kcal | 33.8 |
| Energy value in Kjul | 138.2 |
| Fats | 1.0 |
| of which, saturated fatty acids | <0,1 |
| Carbohydrates | 7.8 |
| of which, sugars | 4.8 |
| Dietary fiber | 0.8 |
| Proteins | 0.5 |
| Salt | < 0,01 |
| PH 2.5 +-1 Grados Brix 12 º +-2.5 | |
