OUR FRUIT PREPARATIONS FOR YOGURTS AND PASTRIES

This family of preparations is designed for professional use in two-layer or fruit-mixed yogurts, pastry fillings or other specific uses.

Our small-scale production enables us to quickly adapt to all types of demands.

These preparations are Le Mas de l’Armandine specialty. We’re able to quickly meet very specific demands such as the absence/presence of seeds or fruit pieces, liquid or highly jellified preparations or with or without added aromas… For texturing, we use either rice starch as a thickener or agar-agar as a gelling agent

Fruit content is 55% minimum.

Sugar content is 60g per 100g.

The preparations are packaged in 5kg or 12.5kg soft pouches with tamper-proof closures, resealable caps and pouring spouts. For high volume we offer a “one trip” solution up to 800kg. For more details, check our innovative packaging solutions.

Nos préparations aux fruits pour yaout - patisserie

Cynorrhodon*Marron

Fruits utilisés
Abricot
Ananas
Cassis
Citron
Coing
Figue
Figue – Orange
Fraise
Framboise
5 fruits rouges (fraise, myrtille,framboise, groseille, griotte)
3 fruits rouges (fraise, framboise, myrtille)
Goyave
Griotte*
Kiwi*
Mangue
Mirabelle
Mûre
Myrtille
Myrtille- Groseille
Orange-Clémentine
Passion
Pêche
Pêche – Passion
Poire
Pomme
Pomme-Caramel
Pruneau
Quetsche*
Rhubarbe
Vanille sur pomme
Abricot-Romarin (huile essentielle)
Fraise-Basilic (huile essentielle)
Et toutes vos propositions les plus originales…