Frozen puree

Blueberry Frozen Puree

Serbia, Chile

PRODUCT BENEFITS

Blueberries with a fragrant taste, slightly sweet and tangy
Blueberries hand-picked with no bruises, often using a special comb
Juicy and soft flesh
Blue-black colour

Ponthier has chosen a blueberry with a fragrant taste, slightly sweet and tangy. Its juicy and soft flesh gives the Ponthier puree a fresh, floral and woody flavour. The fragrance and blue-black colour are typical of this delicious little berry. The blueberry is fragile and must be hand-picked intact with no bruises, often using a special comb.

Harvest period:

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

Brix : 20

Blueberry 90%, sugar 10%.

Acidity

4/10
Bitterness

0/10
Sugar

6/10
Length of flavour

8/10

average per 100g

Energy value

352 kJ or/ 83 kcal
Fat

0g (of which saturates : 0)
Carbohydrate

19g (of which sugars : 19g)
Protein

0g
Salt

0.03g

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.

Interested in this product ?

Our frozen or refrigerated fruit purees, compotes, pureed fruits, and fruit coulis for all food service professionals

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).

Beyond taste, our company is committed to a responsible approach, grounded in key pillars: our status as a Mission-Driven Company, B Corp certification, the Pure Trace® label, validation of our decarbonization trajectory by SBTi (Science Based Targets), our collaboration with ACT (Accelerate Climate Transition), and our endorsement of the Diversity Charter.