Blackcurrant Noir de Bourgogne Frozen Puree
PRODUCT BENEFITS
- The reputed Noir de Bourgogne variety
- A smooth, shiny skin coloured dark blue to licorice black
- A firm, particularly juicy and tart berries
- Black berries are harvested when fully ripe
What makes the blackcurrants selected by Ponthier so special is that they are the reputed Noir de Bourgogne French variety grown in the Burgundy region. 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. In Burgundy, cultivating the most aromatic varieties of blackcurrant is a veritable tradition. There is even a ‘Route du Cassis’ in the region, a winding route through the Hautes Côtes hills meandering between fields of blackcurrants and artisans’ boutiques. To guarantee optimal quality, the small, black berries are harvested when fully ripe, once they have gorged on the generous June sunshine.
Labels
The TRACE label guarantees traceability to the producer-collector and its locality.
Harvest period:
- JAN
- FEB
- MAR
- APR
- MAY
- JUNE
- JULY
- AUG
- SEP
- OCT
- NOV
- DEC
Brix : 25.5
Blackcurrant Noir de Bourgogne 90%, sugar 10%.
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Acidity5/10
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Bitterness4/10
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Sugar4/10
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Length of flavour8/10
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Energy value419 kJ or/ 99 kcal
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Fat0g (of which saturates : 0g)
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Carbohydrate23g (of which sugars : 19g)
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Protein0.6g
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Salt0g
Before defrosting: 30 months at -18°C (0°F).
Defrosting: for optimal quality, thaw at +2 / 4°C (+35 / 42°F) for 24 to 48 hours.
After defrosting: 10 days at +2 / 4°C (+35 / 42°F)
1kg and 5kg 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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