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White Peach Frozen Puree
White Peach Frozen Puree
White Peach Frozen Puree
White Peach Frozen Puree

White Peach Frozen Puree

France (Rhone Valley)

PRODUCT BENEFITS

  • Onyx variety from Rhone Valley
  • The peaches are hand-picked when fully ripened
  • White and fragrant flesh that is both sweet and slightly tart
  • A bright pink colour, thanks to the flesh surrounding the stone

Harvest period:

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

Brix : 19.5

Ingredients

White peach 90%, sugar 9.7%, antioxydant: ascorbic acid.

Organoleptic Properties
  • Acidity
    2/10
  • Bitterness
    0/10
  • Sugar
    6/10
  • Length of flavour
    6/10
Nutritional values
average per 100g
  • Energy value
    317 kJ or/ 75 kcal
  • Fat
    0g (of which saturates : 0)
  • Carbohydrate
    18g (of which sugars : 16)
  • Protein
    0.7g
  • Salt
    0.03g
Storage & Use

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).

Packaging

1kg, 5kg and 20kg available.

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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.