Pasteurized mandarin purée packaged in a 1kg aseptic bag with pouring cap.
Ideal ingredient for many uses: mousse, foam, ice cream, macarons, entremets, cocktails, smoothies, dessert sauces and glazes...
Recommended storage temperature: between 0°C and 15°C
Store between 0°C and 4°C and use within 8 days of opening.
Chef Philippe's tip:
You have fruit purée left over and you're not sure what to do with it? You can store it for several weeks in the freezer. Divide it into portions (ice cube tray, frezer bags...) and place in the freezer. Just use the desired quantity when you need.
Ingredients: mandarin 90%, sugar 10%
Fruit content: 90% minimum
Storage: Dry and cool room.
Best before date: 14 months after manufacturing date
No preservatives, no flavouring, no colouring.
Sold by: Unit
ISO 22000 certification (ProCert).
Compliance with HACCP norms.
Natural fruit purées.
According to the proportions normally used by pastry chefs and bakers, products from the Capfruit range contain FRUIT (90%) and SUGAR (10%), that's it!
Fruits purées are pasteurised thanks to a specific process that preserves the flavour and nutritional value of the fruit.
Quality valued by professionals:
The Capfruit range is used - and praised - by many professional chefs and pastry chefs.
Selection of ripe fruit:
Capfruit focuses on a perfect ripeness of the fruits used for natural, intense flavours.
Simple to use:
The purées have already been sifted, so all you need to do is shake the bag, then pour it directly into your cream whipper.
The Capfruit range of fruit purées uses doypack stand-up, flexible pouches. This packaging allows you to use the fruit preparation immediately and in its entirety. Thanks to the pouring spout and cap, the fruit purée can be stored for up to 8 days in the fridge after opening.
Environment: Flexible doypack bags contribute to the reduction of the amount of waste.