TEXTURIZED FRUITS

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High quality natural fruit texturized with SOC CHEF Alginat following a unique production process:

    • Remaining moisture content after drying is between 9% and 15%
    • Bakestable
    • Allows deep-freezing
    • Perfect for bakery, pastry, ice-cream, confectionary, kitchen, when used as filling, topping, decoration
    • 3-5 mm chunks
    • Soft texture
    • Natural fruit texturized with SOC CHEF Pectin
    • Soft texture inside, firmer texture outside
    • Real shape, 7-8cm approximately
    • Perfect for chocolate coating, in ice creams, croissants, cakes, brioches, bread, …

    Unique production process:

    Mixing
    Fruit Pure &
    texturing agent

    Jellification
    Thin layer of
    jellified fruit

    Cutting
    Jellified fruit
    chunks (3-5 mm)

    Drying
    Slow process at
    low temperature to
    keep natural color
    and taste

    Pastel decorado con pepitas de fresa

    Strawberry chunks on a strawberry cake

    Magdalenas con pepitas de frambuesa

    Muffin filled in with Rapsberry chunks

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