Meet our LeGourmet Fruit purees

Transcription

1 FRUIT PUREES

2 Meet our LeGourmet Fruit purees What's special? All purees have a fruit content of 90 % and are clean label. They can be worked directly and are ready to use. No peeling, no seeding, no cutting, no defrosting etc. Easy handling (resealable 1 kg stand-up pouch) Long shelf life with constant quality As a high-grade alternative to fresh fruits, our valuable Ambient LeGourmet Fruit purees maintain a quality comparable to fresh fruits due to the gentle production treatment. Our finely pureed and sieved fruits do not contain seeds or pieces of peel. The LeGourmet Fruit purees are very versatile in use and grant a delicious taste and freshness to every Pastry Mousse Gelato Cake Jelly Fruit drink/cocktail Only individual and qualified growing areas worldwide are chosen for the LeGourmet Fruit purees. The degree of ripeness and the taste are the main crucial quality criteria. Allround products for unlimited ideas Bakery & Confektionery Restaurant & Food Service Gelateria & Ice Cream Bars Smoothie-Shops and many more For more innovative ideas with BRAUN LeGourmet Fruit purees please visit: recipe-ideas/fruit-purees/detail/

3 Black Currant Cake Yield: 2 cake rings, 18 cm Ø; total quantity: 16 pieces 0,160 kg 2 shortpastry bases, made with Mürbella, 2,5 mm thick, baked 0,040 kg Apricot jam 0,120 kg Swiss roll, made with Bisquisit 100 PLUS, 2 pieces, 57 x 3,5 cm 0,160 kg Sponge layer, made with Bisquisit 100 PLUS, 2 pieces, 1 cm thick Cassis-Cream 0,400 kg Fruit puree Black Currant 0,150 kg Alaska-express Neutral 0,030 kg Icing sugar 0,500 kg Whipped cream, unsweetened Decoration 0,060 kg Cristaline Red 0,020 kg Fruit puree Black Currant 0,070 kg Fresh fruits Dissolve Alaskaexpress Neutral and icing sugar in the puree (warmed up to C). Fold in the whipped cream. 1. Spread apricot jam on the shortpastry bases and place a ring that has been oiled and dusted around the shortpastry base. 2. Place the sponge layers and surround the edges with the Swiss rolls. 3. Fill in the Cassis-Cream and level off. 4. Cool for 2 hours and chill the cakes. 5. Mix Cristaline Red and Fruit puree Black Currant and glaze the cakes with it. 6. Decorate with chocolate decoration and fresh fruits. Decoration Cassis-Cream Swiss roll Sponge layer Apricot jam Shortpastry base

4 Tropical Summer Yield: 1 Mould (Ø= 18cm Pavoni Le Torte di Emmanuele Royal ) 0,025 kg Vanilla sponge base, made with Bisquisit 100 PLUS (Ø = cm) 0,035 kg Shortpastry base, made with Mürbella (Ø = cm) 0,020 kg Kranfil s Pistacchio 0,020 kg Fruchti-Top Orange Raspberry Jelly 0,200 kg Fruit puree Raspberry (20 30 C) 0,030 kg Water (approx. 50 C) 0,016 kg Alaska 666 Mix Alaska 666 in water. Stir in the Fruit puree. Fill in mould (Ø = 15,3 cm Pavoni Inserto). Cool in fridge for approx. 20 min. and switch into a blast freezer. 1. Spread 0,020 kg Fruchti-Top Orange onto the shortpastry base. 2. Set together with vanilla sponge base. 3. Spread 0,020 kg Kranfil s Pistacchio onto the vanilla sponge. 4. Fill approx. 0,350 kg African Dream Mousse in the silicone emmanuele mould. 5. Press the frozen Raspberry Jelly in the center of the African Dream Mousse. 6. Close the mould with the remaining African Dream Mousse, press on the bases as shown on the photo. 7. Rest in fridge for approx. 30 min., then freeze it in a blast freezer. 8. Remove from mould after minimum 3 h freezing. 9. Decorate with cocoa butter spray, chocolate, fresh fruits and pistachios as shown on the photo. African Dream Mousse 0,070 kg Alaska-express African Dream 0,090 kg Water (20 25 C) 0,350 kg Whipped cream, unsweetened Stir in Alaskaexpress African Dream in water. Fold under whipped cream. Decoration Raspberry Jelly African Dream Mousse Kranfil s Pistacchio Vanilla sponge Pistacchios Shortpastry base

5 Fruit Bits Yield: 1 fruit jelly mould; total quantity: 110 pieces Mousse-Variations Yield: 1 dessert bowl, large; total quantity: 1 piece 0,500 kg Fruit puree Raspberry/ Apricot 0,500 kg Colorado Red/Yellow 0,100 kg Glucose syrup 1. Heat the Fruit puree with 0,500 kg Colorado Red/Yellow. 2. Add 0,100 kg glucose syrup and boil up. 3. Pour in silicon moulds and chill in the fridge. 4. After chilling, sugar the bits or decorate with chocolate. 5. Alternatively, the fruit jelly can be poured on a sheet and cut into cubes. Mousse 0,250 kg Fruit puree Mango, Raspberry or White Peach 0,025 kg Alaska 666 0,050 kg Water (40-50 C) 0,100 kg Egg white 0,025 kg Sugar 0,200 kg Whipped cream, unsweetened Decoration 0,010 kg Fruit puree Mango 0,010 kg Fruit puree Raspberry 0,020 kg Mango, chopped 0,030 kg Cristaline Yellow Warm up the Fruit puree, mix Alaska 666 with water and stir in the Fruit puree. Fold in cream and whipped egg white alternatively. Froth up and fold in alternatively with the cream to the mousse. 1. Chill the mousse. 2. Cut scoops of the chilled mousse and serve them on a dessert plate. 3. Decorate with the Fruit puree, chopped mango and Cristaline Yellow in a cup. 4. Decorate with a piece of Florentine, made with Bienex. Try out: Delicious recipe variations Any Fruit puree can be used for the mousse. Try also Fruit puree Strawberry or Pineapple for the Fruit Bits. Supplier of the silicon mould:

6 Fruity Ice Cream Strawberry Yield: 1 ice bucket, total quantity: 1 piece Red-Mango Slushi Yield: 50 dessert glasses, content 220 ml Ice Cream Strawberry 0,285 kg Cresco Lyra 100 Stir sugar and Cresco 0,600 kg Sugar Lyra 100 and mix it 1,150 kg Fruit puree with the other ingredients with a mixer Strawberry 1,700 kg Water for 2 minutes. Strawberry-Variegato 0,500 kg Fruit puree Strawberry 0,060 kg Kabi 0,030 kg Sugar Mix sugar and Kabi and add it to the Fruit puree. 1. Produce the ice cream as used to in the ice cream machine. 2. Marble the Strawberry-Variegato in the finished ice cream mixture. 3. Tip: The Fruit puree Strawberry can also be used as topping. Red Fruits-Slush-Ice 2,000 kg Fruit puree Red Fruits 2,000 kg Water 0,750 kg Sugar syrup Mix all ingredients and fill in the slush-machine. Mango-Slush-Ice 2,000 kg Fruit puree Mango Mix all ingredients 2,000 kg Water and fill in the 0,750 kg Sugar syrup slush-machine. 1. Produce the slush ice in the slush-machine as usual. 2. Fill the glass half-half with Mango- and Red Fruits-Slush-Ice (100 ml each). 3. Decorate as shown on the picture. Try out: Delicious recipe variations Try also Fruit puree Raspberry, White Peach or Passion Fruit for the Fruity Ice Cream. Try also the combination of Fruit puree Strawberry and Apricot, Banana and Red Sour Cherry or Blueberry and Mandarin for the slushi. Supplier of the slush-machines:

7 Basic recipes for a cut-stable jelly with Alaska 666 Fruit puree variations Fruit puree Water (40 50 C) Alaska 666 Sugar Black Currant 1,000 kg 0,150 kg 0,080 kg 0,075 kg Strawberry Raspberry Red Fruits Blueberry Pear William White Peach Pineapple Banana Mango Red Sour Cherry 1,000 kg 0,150 kg 0,080 kg 0,000 kg Apricot Exotic Fruit Passion Fruit Lemon 1,000 kg 0,800 kg + 0,200 kg cold water 0,150 kg 0,180 kg 0,080 kg 0,090 kg 0,050 kg 0,100 kg Mandarin 1,000 kg 0,180 kg 0,090 kg 0,000 kg Stir Fruit puree with sugar and heat up to approx. 20 C. Dissolve the hot water with Alaska 666 and mix it in the puree. Form the jelly and chill until cut-resistant. Basic recipes for fruit fillings with Kabi Fruit puree variations Fruit puree Kabi Sugar Black Currant 1,000 kg 0,080 kg 0,050 kg Strawberry Raspberry Red Fruits Red Sour Cherry Apricot Mango Blueberry Pineapple 1,000 kg 1,000 kg 0,100 kg 0,125 kg 0,050 kg 0,050 kg Banana 1,000 kg 0,080 kg 0,050 kg Pear William White Peach Banana Passion Fruit 1,000 kg 0,100 kg 0,050 kg Exotic Fruit Mandarin 1,000 kg 0,125 kg 0,050 kg Method Mix Kabi and sugar and stir it in the Fruit puree.

8 Support your promotion Find recipes, downloads and more ideas on Promotion Logo Poster DIN A1/A4 Ceiling Banner DIN A3 Our Fruit puree assortment Art.-No. Art.-Name Dosage Unit/Packaging Palletization Fruit puree Apricot 5 x 1 kg carton 108 cartons, 9 layers/pallet (540kgs) Fruit puree Banana 5 x 1 kg carton 108 cartons, 9 layers/pallet (540kgs) Fruit puree Black Currant 5 x 1 kg carton 108 cartons, 9 layers/pallet (540kgs) Fruit puree Blueberry 5 x 1 kg carton 108 cartons, 9 layers/pallet (540kgs) Fruit puree Exotic fruits 5 x 1 kg carton 108 cartons, 9 layers/pallet (540kgs) Fruit puree Exotic fruits w. ginger 5 x 1 kg carton 108 cartons, 9 layers/pallet (540kgs) Fruit puree Lemon 5 x 1 kg carton 108 cartons, 9 layers/pallet (540kgs) Fruit puree Mandarin Dosage 5 x 1 kg carton 108 cartons, 9 layers/pallet (540kgs) Fruit puree Mango Individual 5 x 1 kg carton 108 cartons, 9 layers/pallet (540kgs) application, Fruit puree Passionfruit ready to use 5 x 1 kg carton 108 cartons, 9 layers/pallet (540kgs) Fruit puree Pear William 5 x 1 kg carton 108 cartons, 9 layers/pallet (540kgs) Fruit puree Pineapple 5 x 1 kg carton 108 cartons, 9 layers/pallet (540kgs) Fruit puree Raspberry 5 x 1 kg carton 108 cartons, 9 layers/pallet (540kgs) Fruit puree Red Fruits 5 x 1 kg carton 108 cartons, 9 layers/pallet (540kgs) Fruit puree Red Sour Cherry 5 x 1 kg carton 108 cartons, 9 layers/pallet (540kgs) Fruit puree Strawberry 5 x 1 kg carton 108 cartons, 9 layers/pallet (540kgs) Fruit puree White Peach 5 x 1 kg carton 108 cartons, 9 layers/pallet (540kgs) Other products used in the recipes Art.-No. Art.-Name Specials Unit/Packaging Alaska 666 With bovine gelatine 5 kg poly bag in a carton Alaska-express Neutral Versatile in use 5 x 1 kg sachet in a carton Bisquisit 100 PLUS Versatile in use 25 kg paper sack Cheese Cake Mix High With bovine gelatine 15 kg paper sack Colorado Red Versatile in use 15 kg plastic bucket, sealed Colorado Yellow Versatile in use 15 kg plastic bucket, sealed Cresco Lyra 100 Hot and cold application, ensures a creamy structure 1 kg bag Cristaline Red 20 % strawberry pulp, ready to use 4 kg plastic bucket, sealed Cristaline Yellow 15 % apricot pulp, ready to use 4 kg plastic bucket, sealed Kabi, juice-binder Cold soluble 8 kg paper sack Mürbella Quick and easy to use, versatile in use 25 kg paper sack MARTIN BRAUN KG Hannover - Germany info@martinbraun.de