The Energetic World of Fruits
Today, due to the growing awareness and consumer tendency towards healthy and natural foods, the use of fruit as a source of fiber and protein to enhance the nutritional value of the product has increased significantly.
Relying on the latest knowledge and technology of the world and years of experience, Babolab selects the best fruits in different regions with the highest quality standards and processed them in such a way that the least damage is entered to the fruit and physicochemical and organoleptic (sensory) properties of fruits such as texture, strength, taste, color and initial appearance be maintained in optimal condition.
Babolab has been able to meet the needs of producers by offering fruits in the form of the following products:
Babolab Semi-Candied Fruits are processed using fruits and vegetables in a gentle and cold osmotic process, which preserves the natural features of the fruit, including color, texture and other organoleptic (sensory) properties of the fruit. The low percentage of sugar (Brix 45) gives the product a fresh and natural taste and prevents it from freezing at the negative temperature of Iced Desserts.
Advantages of Semi-Candied Fruits:
• High shelf life compared to fresh fruit
• Ease of use
• Preserve fruit texture when consumed
• Access to a variety of fruits throughout the year
• High freezing resistance
Application of Dairy Semi-Candied Fruit
Dairy as a rich source of protein is an important part of the essential human food pyramid. Therefore, manufacturers are always looking for ways to innovate in this group of products to be able to meet the growing needs of consumers.
One of the main concerns of dairy producers is the discussion of synergy and transfer of fruit moisture to dairy base products, such as yogurt, dairy desserts, etc. Because this matter will destroy the texture of the product, decline the quality and reduces the shelf life of the product.
Babolab has been able to solve this problem by providing Dairy Preparations and ensure the stability of quality, color, taste and texture during the shelf life.
These special Fruit Preparations contain all the necessary ingredients such as fruit pieces, fruit puree, natural colors and flavors and various sweet ingredients (sweeteners) to produce an ideal product that fits your formulation. This product is prepared using fruits with the highest quality standard, in the form of puree or pieces of fruit with an amount of 50-70%.
These Preperations can be produced and presented completely customized and in accordance with the equipment, production processes and dairy base of your product.
Application of Dairy Fruit Preparations
This group of products is prepared using fresh and high quality fruits and vegetables through a gentle cold osmotic process. Hence the color, texture and other organoleptic properties of fresh fruit are fully preserved.
This group of fruits can be produced and presented in the form of cubes in different sizes, and due to its higher Brix compared to fresh fruit and the adjustment of sweeteners’ type and percentage, it has a relatively high resistance against cooking temperature and freezing conditions and the texture of the fruit is perfectly preserved.
These fruits have lower water activity and higher shelf life compared to fresh and compote fruits, so in a variety of industrial cakes, the migration of moisture and the possibility of microbial contamination due to the consumption of fresh fruit in baked products and sweets is minimized. And this ensures that the product maintains its quality until the end of its shelf life.
These Semi-candied Fruits (with 20% syrup) are available in different packages.
Advantages of Semi-Candied Fruits:
• High shelf life compared to fresh and compote fruits
• Preservation of fruit texture during consumption
• Access to all kinds of fruits throughout the year
• High resistance to cooking temperature and freezing
• Easy storage conditions
• Low Water Activity (AW)
Application of Confectionery Semi-Candied Fruit
Pastry and Confectionery industry has expanded dramatically in recent years and consumers' tendency to use health products has increased. In order to meet the needs of consumers and new trends in the confectionery and chocolate market, we in Babolab have presented fruit products in the form of Ffruit Preparations.
Fruit Preparations contain large amounts of fruit in the form of fruit puree or pieces in different sizes, which have a good spreadability on the surface of a variety of confectionery products.
The outstanding features of these products are high amounts of fruit fiber and its relatively high resistance in baking conditions. Also, due to the low water activity (aw) of these products and the created gel network, the interstitial water of fruit is completely enclosed, so it will retain its appearance and prevent the release of moisture during the thermal baking process.
All the factors that have been mentioned go hand in hand so that the preparation retains its freshness following baking and does not transfer moisture to the baked product texture. Therefore, the shelf life of the baked product will be increased and the staling process be delayed. Most importantly, due to moisture control, the possibility of microbial growth is minimized.
This product is our special offer to you, the producers of bread and pastry products, because while ensuring the health and durability of your products, they allow you to experience new tastes.
Our technical research team will be with you as a reliable business partner in all stages of production, innovation and optimization of your products from idea design to development, testing, formulation, experimental production and final production.
Advantages of using Fruit Preparation in confectionery products:
• Maintain the freshness of the product during the shelf life
• High Spreadability
• Low Water Activity (AW)
• Ease of use
• High temperature resistance
Application of Confectionery Fruit Preparation
The tendency and needs of the society are constantly changing and evolving.
Our experts in Babolab always consider these market fluctuations. As the analysis of these trends will help to find a suitable solution to meet the needs of manufacturers and thus meet the demands of customers. In this regard, we offer solutions that are fully in line with the interests of consumers, and at the same time provide special products to facilitate the work of manufacturers.
In the past, the common taste in a variety of Confectionery and pastry products has been chocolate. But today, the tendency of consumers towards low-calorie and healthy products has led to a significant increase in the production of fruit flavors.
One of these products that we have tried to offer with excellent quality and in various flavors, are Fruit Fillings. Fruit fillings are actually a type of fruit product containing fruit puree or concentrate that can be easily injected and dispersed, is resistant to cooking temperature, and retains its texture and taste during baking.
These fruit fillings are formulated in such a way that they have low moisture and water activity (AW) and guarantee the quality of your baked products until the end of their shelf life. They prevent any migration of moisture during the shelf life and delay the staling process.
You can expand your product portfolio without any worries by using our different tastes of fruit fillings.
Advantages of our Fruit Fillings:
• Maintain the freshness of the product during the shelf life
• Low Water Activity
• Ease of use
• High temperature resistance
Application of Fruit filling
Babolab fruit purees are processed and produced using the highest quality fruits in different regions of the country, by the most advanced equipment in the world and based on the knowledge and experience of our experts in this field.
These processed purees are completely natural and due to the special processing applied on them; the original taste and color of fresh fruits have been completely retained. It should also be mentioned that no flavoring or preservatives has been added in them.
Stable quality of the product following defrosting and easy access of consumers to a variety of fruits throughout the year, as well as saving time and cost are the most important advantages of using our processed purees.
Advantages:
• Suitable alternative for fresh fruits
• Access to a variety of fruits throughout the year
• Ease of consumption, time and cost saving
• Preserving the texture and freshness of the fruit after defrosting
• Flexibility of mesh size of puree particles based on different production equipment of customers
Application of this product:
The main applications of Fruit Purees included various desserts such as fruit mousse, pudding, custard and ...
How to defrost Processed Puree:
Transfer the frozen puree to 2-4 ° C (refrigerator temperature) 48 hours before consumption.
Tip:
If possible, separate your required volume of puree from the main container and defrost it, because repeated defrosting and freezing will change the color and taste of the puree.
