Food Ingredients Specialist. Since 1953.

Passata Albicocche 20% Forno

Passata Albicocche 20% Forno

DESCRIPTION

Apricot puree, without pieces, with the perfect texture and spreadability for filling before or after baking brioches, croissants and krapfen. Sipral purées are a versatile solution designed specifically for industry and large laboratories.

INGREDIENTS

Glucose-fructose syrup, apricot puree 20% (origin Italy), sugar, thickeners: pectin with added sodium pyrophosphate, acidity regulators: citric acid and calcium citrate, preservative: potassium sorbate, flavorings

Additional information

Packaging

Secchio 24 Kg
Pallet

Pallet 648 Kg

INTERESTED IN THE PRODUCT?

Request information to find the retailer closest to you, or contact your wholesaler.
REQUEST INFORMATION
  • Instructions for use
    Sipral's line of Puree is perfect for filling before or after baking brioches, croissants and krapfen. Also excellent for tarts because of its excellent stability in the oven.
  • Allergens
    May contain traces of milk and milk products.
  • Data sheet
    Request the product technical data sheet
    Download
Sipral's line of Puree is perfect for filling before or after baking brioches, croissants and krapfen. Also excellent for tarts because of its excellent stability in the oven.
May contain traces of milk and milk products.
Request the product technical data sheet
Download

TUTORIAL

Jams and Hydrated Creams

Sign up for our newsletter.

Sign up to our newsletter.

Enter the Sipral world to stay up to date on news, products, tutorials and much more.