Response to the new Trends of Consumers
The process of preparing fruits for Iced dessert industry is one of the new activities of Babolab. The production method used is based on current world knowledge and our own experiences in the field of fruit processing in these years. The process of production and processing of fruits, whether as Semi-candied or Puree, is designed in such a way that the organoleptic (sensory) properties of the fruit, including the texture, structure, color and original appearance of the fruit, are preserved.
The range of products produced in this section includes Fruit Purees in different mesh sizes and Semi-candied Fruits in various forms.
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 product quality after 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 and time & cost saving
• Preserving the texture and freshness of the fruit after defrosting
• Flexibility of puree particles mesh zises based on production equipment of customers
Appication of our Puree:
One of the most important applications of these processed purees is the production of fruit cocktails, smoothies, as well as a variety of Iced desserts such as gelato and sorbet.
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.
The Semi-candied fruits of Babolab (CANSEE) are processed using fruits and vegetables in a gentle and cold osmotic process, which preserves the natural properties 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. The fruits of this type of product can be produced and presented either in whole or in pieces of fruit (cubes) in different sizes. In order to better preserve the quality characteristics of this product, Semi-candied fruits are packed with the syrup of that fruit, which will be very suitable for decoration.
Benefits of using Semi-candied Fruits:
• High shelf life compared to fresh fruit
• Ease of use
• Preserve the texture of the fruit when consumed
• Access to a variety of fruits in all seasons
• High freezing resistance
Product application:
To decorate inside or outside of various Iced desserts such as ice cream, gelato, sorbet and ...
