AUSTRIAN FRUIT MAGIC. Products for making fine pastry and confectionery

Transcription

1 AUSTRIAN FRUIT MAGIC Products for making fine pastry and confectionery

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3 Contents A Tyrolean family tradition 4 Product development 4 Only the finest fruits 5 The fruits of our work 5 Frutta fruit filling 6 Fruit filling stirred 7 Doughnut filling 8 Bake-stable fruit filling 9 Fruit creme 10 Fruit fillings for long-life bakery products 11 Fruit fillings for pastries 12 Plum purée 13 Cool Gel 14 Flan jelly 15 Apricot gel 16 Apricot glazing jam 17 Fruit Compounds 18

4 A Tyrolean family tradition The foundation stone of one of Austria's most successful food companies was laid in 1879 when the Darbo family started to make preserves in the old Austrian town of Görz. Later, the company moved to Stans in the Tyrol and became the market leader in Austria for preserves and honey. And all the time, special importance was always attached to the best quality and the high-quality ingredients. Consequently, Darbo today remains synonymous with the careful and skilled preparation of top-quality fruits. Of course, Darbo also shares its expertise in fruit processing with the further processing industry. Thanks to excellent product quality, we succeeded in gaining many renowned customers both at home and abroad in the space of just a few years. Product development All Darbo bakery products can also be customised, and additional varieties can be made at the customer's request. Our Product Development department can tailor the products to exactly suit your own equipment and production processes. A new recipe that is not part of our usual range can be realised quickly from volumes of approximately 1000 kg upwards. From 2 kg buckets to 1000 kg stainless steel containers, Darbo shares its know-how for all receptacle sizes. 4

5 Only the finest fruits Of course, this isn't the place to reveal all the company's secrets. But we can say in confidence that at Darbo, all fruits are selected and checked with special care and to make sure they are of the best quality. And thanks to the careful processing, their full fruity aroma is also preserved. The fruits of our work Darbo boasts a management system which, thanks to welldefined and specified processes, is constantly aiming to improve the efficiency of the company and the quality of our products. As a result, we have been meeting the requirements of the International Food Standard (IFS) since

6 Frutta fruit filling Darbo Frutta fruit fi lling is the perfect combination of superb quality and easy processing. It has a very high fruit content of 60 to 70 % and contains whole pieces of fruit. It is also highly bake-stable, as well as being stable when frozen and defrosted. The especially fruity flavour of this fruit fi lling will also be "the cherry on the cake" (so to speak) in your own pastries and confectionaries. PARTICULARLY SUITABLE FOR FILLING: Dough, Danish pastries, puff pastry and cakes baked on trays Net weight 5 kg Pallet of 90 buckets: APRICOT, STRAWBERRY, SOUR CHERRY, PLUM, APPLE Net weight 12 kg Pallet of 44 buckets: APRICOT, STRAWBERRY, BLUEBERRY, SOUR CHERRY, PLUM 6

7 Fruit filling stirred Our stirred fruit fi llings are strained twice and are made using only topquality deep-frozen fruits (no dried fruit). All fruits are carefully heated and stirred. This gives them a particularly soft and spreadable consistency that allows them to be processed directly without stirring. The fruit content is at least 45 %. The stirred fruit fi lling is universally suitable for hot and cold processing. PARTICULARLY SUITABLE FOR FILLING: Roulades, doughnuts and flans Net weight 13.3 kg Pallet of 44 buckets: APRICOT, STRAWBERRY, RASPBERRY RED CURRANT 7

8 Doughnut filling The doughnut fi lling has a very creamy consistency. The fruit fi lling is strained twice and can be used directly out of the bucket without stirring. It is also universally suitable for hot and cold processing. The delicious taste of the doughnut fi lling will magically transform your doughnuts into a tasty treat. ESPECIALLY SUITABLE FOR: Both carnival and traditional doughnuts Net weight 13.3 kg Pallet of 44 buckets and 1000 kg-containers: APRICOT, STRAWBERRY, RASPBERRY BLACKCURRANT, REDCURRANT, BLACKBERRY WHITE ELDER, SOUR CHERRY, RASPBERRY, STRAWBERRY RHUBARB, BLUEBERRY, APPLE 8

9 Bake-stable fruit filling This fruit fi lling, which is available in many different varieties, is extremely bake-stable. It is bakestable for 20 minutes at up to 220 C. In addition, it is also particularly easy to process. The full fruit flavour is still there even after the end of the baking session. The fruit fi lling also possesses equally good properties in steam. Even in uncovered baking, the "bake-stable" fruit fi lling doesn't dry out. It is also stable when frozen and defrosted. ESPECIALLY SUITABLE FOR FILLING: Danish pastry and puff pastry confectionary, dough, strudel and sponge cake mixes Net weight 5 kg Pallet of 90 buckets: APRICOT STRAINED, STRAWBERRY STRAINED, RASPBERRY STRAINED (WITHOUT SEEDS), RASPBERRY WITH SEEDS 9

10 Darbo has developed its fruit creme as a practical way of creating a fruity and creamy basis. With no need for complicated intermediate steps, the user only needs to add - as required - cream, mascarpone, quark or yoghurt to this fi ne creme made from fruits. This basis is stable when frozen and defrosted, allowing fi nished flans to be deep-frozen or so that the basis can also be used later as needed without any loss of quality. Ease of use and the fruit creme's versatility make it a real fruit wonder. Fruit creme Using fruit creme Stir 1 part Darbo fruit creme smooth Fold in 1 part whipped cream The finished mix has a very fruity fl avour and can now be used to spread on fl ans, roulades etc. and for making desserts. The fruit mix becomes firm to cut when chilled. ALSO SUITABLE FOR FRUIT MIRROR: Dilute Darbo fruit creme with approx. 25 % water, heat and put on top of flans or desserts. Net weight 4.5 kg Pallet of 90 buckets: APRICOT, STRAWBERRY, RASPBERRY, BLUEBERRY 10

11 Fruit fillings for long-life bakery products The advantage of this fruit fi lling is its low water activity. This means that hardly any moisture enters the bakery products. As a result, the products remain soft and fresh for longer. The fruit fi lling also gives the bakery product a pleasant, fruity flavour. ESPECIALLY SUITABLE FOR: Biscuits and confectionery Net weight 13.3 kg Pallet of 44 buckets: APRICOT, REDCURRANT, RASPBERRY, ORANGE 11

12 Fruit fillings for pastries The fruit fi lling for pastries is fi nely strained, as well as being stable when cooked and baked. It also boasts a high fruit content (45 %). The fruit flavour is preserved even after cooking or baking. The product is stable when frozen and defrosted. The fruit fi lling is also suitable for processing on Rex and Rheon equipment. ESPECIALLY SUITABLE FOR Fruit dumplings (yeast dumplings), apricot dumplings, crepes (pancakes), sweet dumplings or potato wraps Net weight 13.3 kg Pallet of 44 buckets and 1000 kg-containers: APRICOT, SOUR CHERRY, BLUEBERRY, PLUM PUREE 12

13 Plum puree Darbo plum puree has a very high fruit content of 300 %. This gives it a sweet and fruity flavour. Its spreadable consistency allows it to be processed directly without stirring. The product is stable when frozen and defrosted. In particular, its high stability in baking must also be emphasised. PARTICULARLY SUITABLE FOR FILLING: Fruit dumplings (yeast dumplings), sweet dumplings and dough Net weight 13.3 kg Pallet of 44 buckets and 1000 kg-containers: PLUM PUREE 13

14 Cool Gel The deep-frozen dough pieces are freshly baked as required in the baker's shop and in bakery branches. It is diffi cult to determine the quantity of apricotur or glaze that needs to be heated up in gel form for a particular number of Danish pastries. This means that usually, there's some left over that once again has to be heated up or diluted with water as a gel. The Darbo Cool Gel does not have to be heated up or diluted with water. It is already liquid, and can be applied onto the hot bakery product immediately. Cool Gel No heating up, diluting or stirring In practical resealable buckets Can be applied very thinly with a brush The Cool Gel sets quickly as the bakery product cools down Simply keep at room temperature ready to use ESPECIALLY SUITABLE FOR: Bakers' shops and bakery branches for dough, Danish pastry and puff pastry confectionary Net weight 2 kg Pallet of 198 buckets: COOL GEL 14

15 Flan jelly This concentrated jelly can be diluted with water or fruit juice and sets optimally with a mixing ratio of one part jelly to half a part water. The processing temperature is 80 to 90 C. Darbo flan jelly is quick and easy to use, prevents the fruit topping from from drying out prematurely, ensures a very fi rm cut and preserves freshness. It gives the bakery product an appetizing glaze and an especially delicious fl avour. For preparing pastry using machines, some of the flan jellies are also available as types that do not require the addition of water. We would be happy to provide any more information that you require. ESPECIALLY SUITABLE FOR: Coating fruit flans and fruitcakes Net weight 13.3 kg: APRICOT-FLAVOURED GEL, STRAWBERRY-FLAVOURED GEL, NEUTRAL GEL The types that do not require the addition of water are available in 20-kg-bag-in-boxes and kg-containers APRICOT NEUTRAL GEL 15

16 Apricot gel The advantages of apricot gel to the user lie in it being especially easy to handle. It can be diluted up to 50 % with water and is machine processable. It also protects the bakery product perfectly against drying out, and sets quickly. It also gives the bakery product a particularly sophisticated glaze. The apricot gel can be processed in the temperature range 80 to 90 C. ESPECIALLY SUITABLE FOR: Manual and machine processing of dough, Danish pastry and puff pastry confectionary Net weight 13.3 kg Pallet of 44 buckets: APRICOT GEL 16

17 Apricot glazing jam The apricot glazing jam with fruit fibres is particularly fruity. The jam can be processed very well by machine and in industrial-scale catering, and protects the bakery product against drying out. The apricot glazing jam also sets very quickly and gives the bakery product a glossy sheen. ESPECIALLY SUITABLE FOR: Coating and apricoting various types of flans, cakes and confectionery Net weight 13.3 kg Pallet of 44 buckets and 1000 kg-containers: APRICOT 17

18 Fruit Compounds Only carefully selected, top-quality fruits are concentrated to make the Darbo fruit compounds, and this gives them their outstanding and natural fruity flavor. They are ideal for adding a fruity kick to cream, neutral fi llings, biscuits, cakes, cheesecakes, gelato, milkshakes or smoothies. They can be used straight from the jar. Their great advantage being that they are easy to use by just gently stirring them into the mix that you want to refi ne. The fruit creations made with Darbo fruit compounds are also suitable for freezing and defrosting. ESPECIALLY SUITABLE FOR ADDING A FRUITY CICK TO: Cream, neutral fi llings, biscuits, cakes, cheesecakes, gelato, ice cream, milkshakes or smoothies, sauces and salsas. Net weight 1.1 kg Pallet of 540 tins: BANANA, LEMON, MANGO, ORANGE, PASSION FRUIT, PINEAPPLE, RASPBERRY, STRAWBERRY 18

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20 A. Darbo AG, Dornau 18, 6135 Stans, Tyrol/Austria, Fon.: ++43-(0) , Fax: ++43-(0) ,