FRUIT FILLING AND JELLIES
In pastry making, jelly is used to glaze and add shine to the surface of many desserts, particularly tarts.
Fruit fillings, however, has a different meaning in professional pastry terminology compared to common language. It refers to a sweet, soft, and spreadable preparation made with whole fruits in the case of small-sized fruits (such as strawberries or raspberries) or chopped pieces for larger fruits. The fruit is gently cooked (often steamed) and suspended in a soft jelly. Typically, the fruit content is around 70%.
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In everyday language, however, a fruit compote refers to a preparation made from non-citrus fruits, cooked in pieces with a sugar and water syrup and variously flavored. According to legal definitions, citrus fruit compote is called "marmalade"!
MASTERFRUIT BLUEBERRY
Product Code: 3352
Box of 16.2 Kg (6 jars of 2.7 Kg each)
WHOLE BLUEBERRY COMPOTE
MASTERFRUIT STRAWBERRY
Product Code: 3351
Box of 16.2 Kg (6 jars of 2.7 Kg each)
WHOLE STRAWBERRY COMPOTE
MASTERFRUIT DARK CHERRY
Product Code: 3361
Box of 16.2 Kg (6 jars of 2.7 Kg each)
WHOLE DARK CHERRY COMPOTE
MASTERFRUIT MIXED BERRIES
Product Code: 3354
Box of 16.2 Kg (6 jars of 2.7 Kg each)
WHOLE PREMIXED BERRY COMPOTE
MASTERFRUIT PINEAPPLE
Product Code: 3358
Box of 16.2 Kg (6 jars of 2.7 Kg each)
DICED PINEAPPLE COMPOTE
