Chilled puree

Blackcurrant Chilled Puree

France (Burgundy, Loire Valley, Rhone Valley)

PRODUCT BENEFITS

Combination of renowned varieties of blackcurrant: Noir de Bourgogne, Black Down and Andega
Smooth, shiny skin coloured dark blue to licorice black
Firm, particularly juicy and tart berries
Sweet with controlled acidity

Ponthier chilled blackcurrant puree combines renowned varieties of blackcurrant: Noir de Bourgogne, Black Down and Andega. The Noir de Bourgogne variety is known for its smooth, shiny skin coloured dark blue to licorice black and its firm, particularly juicy and tart berries. Black Down is a cross between the Baldwin and Brödtorp varieties and enjoys many advantages, produces firm, average-sized fruit of a purplish-black colour and offers high quality flavour, sweet with controlled acidity. Andega offers sweet, textured juice thanks to the generous size of the berries.

Harvest period:

JAN
FEB
MAR
APR
MAY
JUNE
JULY
AUG
SEP
OCT
NOV
DEC

Brix : 25.5

Blackcurrant 90%, sugar 10%.

Acidity

5/10
Bitterness

4/10
Sugar

4/10
Length of flavour

8/10

average per 100g

Energy value

419 kJ or/ 99 kcal
Fat

0g (of which saturates : 0)
Carbohydrate

23g (of which sugars : 19g)
Protein

0.6g
Salt

0g

Before opening: store for 15 months at +2 / 6°C (+35 / 42°F).
After opening: 12 days at +2 / 6°C (+35 / 42°F).

1kg available.

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At our facilities in Corrèze, we have been working since 1946 to preserve the original flavor of carefully selected raw ingredients. Our frozen or refrigerated fruit purees, compotes, pureed fruits, fruit coulis, and IQF fruits, as well as vacuum-cooked chestnuts, are designed to meet the technical and creative needs of all culinary professionals (chefs, pastry chefs, ice cream makers, mixologists, and artisan producers).

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