At FROTZ® we select the best strawberries of the Camarosa variety also called California Strawberry in the Spanish fields between the months of May and June when they have a greater sweetness and intense red color.
Spanish variety Camarosa of great aroma and color, selected so that there are no green or unripe units.
With them we obtain a deep red puree with a smooth, homogeneous texture, free of seeds and skins thanks to our exclusive sieving system.
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CR03
Formats
Recycled cardboard trays suitable for food contact and freezing. Heat-sealed with plastic film to guarantee the freshness and protection of our products.
6 units box.
Ingredients
FORMAT 1 KG: Strawberry (Fragaria spp) (100%).
Tips for Use
Suitable for ice cream, sorbets, pastry, confectionery, cooking, cocktails, shakes or 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 strawberry (deep red)
Smell: Characteristic of strawberry fruit with fresh and sweet aroma.
Flavor: typical sweetness of this fruit.
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 the product 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 | 36 |
| Energy value in Kjul | 149 |
| Fats | 0.5 |
| of which, saturated fatty acids | <0,01 |
| Carbohydrates | 7 |
| of which, sugars | 2.2 |
| Dietary fiber | 2.0 |
| Proteins | 0.7 |
| Salt | < 0,01 |
| Humidity | 89,6 % |
| BRIX with refractometer at 20ºC: 8 º +-2.5 PH with PH-meter at 20ºC: 4.2 +-1 | |
