Passata di Albicocca 3 kg — Mio

Mio Apricot Passata 3 kg: the professional glaze for fruit tarts

Mio Apricot Passata is a ready-to-use jelly-passata for professional pastry, supplied in a 3 kg bucket. It is the classic apricot glaze used to coat fresh fruit on tarts and tartlets, give a glossy finish to cakes and protect the fruit from drying out and oxidising. Perfectly spreadable, with excellent baking stability, it keeps an ideal consistency both cold and warm and works equally well as a thin filling between sponge layers.

What an apricot passata is

In professional pastry, apricot passata (also called apricot glaze or nappage) is a sieved, sugar-stabilised apricot preparation thickened with pectin. It is one of the oldest finishing techniques in patisserie: a thin warm coat of apricot glaze on a fruit tart seals the surface, intensifies colour and brings the bright mirror shine that signals a well-finished dessert. Mio Apricot Passata follows this tradition in a stable, standardised food-service format.

Origin

This is an Italian product of the Mio pastry line, distributed by Innovaction S.R.L. of Ragusa, in Sicily. It belongs to the family of Italian pastry bases, fillings and decorations used daily in laboratories across Italy and exported throughout Europe.

Sensory profile

Bright amber-orange colour, glossy and translucent. Sweet apricot aroma, clean and fruit-forward. Smooth, velvety, lump-free texture that spreads evenly with a brush or spatula and sets to a firm, shiny film without cracking.

Technical specifications

Ingredients: glucose syrup, apricots, sugar syrup, thickener pectin (E440), acidifier citric acid (E330), antioxidant beta-carotene, preservative (E202-E224), flavourings. Allergens: contains sulphites. Energy 250 kcal per 100 g, carbohydrates 65 g of which sugars 58 g, fat 0 g, protein 0 g, salt 0.05 g. Net content 3 kg per bucket. Store at room temperature, around 20 degrees, away from heat and direct light; no refrigeration required.

Professional uses

1. Glazing fruit tarts: warm the passata gently and brush a thin layer over fresh fruit (strawberries, apricots, kiwi, peaches) to seal, shine and protect from oxidation. 2. Mirror finish on cakes and entremets: apply over bavarois, mousses and cheesecakes for a glossy surface. 3. Thin filling: spread between sponge layers or under cream for a fruity note and extra moisture. 4. Tartlet and mignon finishing: ideal for high-volume mignon pastry and frolla tartlets, where a stable glaze speeds up production. 5. Bonding layer: brush on sponge before icing to seal crumbs.

Pairings

Apricot passata is the natural partner of shortcrust tartlets and tart shells, sponge bases, pastry cream and fresh fruit. It pairs well with neutral mirror glaze for layered finishes, with chocolate and pistachio decorations, and with candied fruit and toasted nut grains.

Common mistakes to avoid

Applying the glaze cold and too thick: warm it slightly so it spreads in a thin, even film. Brushing over wet fruit: pat the fruit dry first so the glaze adheres. Overheating it repeatedly, which dulls the shine and darkens the colour.

Delivery and logistics

B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Ambient dry distribution across Zurich, Winterthur, Uster, Aargau, St. Gallen, Schaffhausen and Lucerne. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey) and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via partner couriers (Swiss Post PostPac, Planzer, Galliker). As an ambient product, no cold chain is required, making it perfect for stock storage. Service tailored for pastry shops, bakeries, gelato shops, hotels, restaurants, delicatessens, Italian grocery stores and passionate home pastry chefs.

Who it is for

Designed for pastry shops, bakeries, gelato shops, hotels and restaurants that need a reliable, high-yield apricot glaze for daily fruit-tart and mignon production, as well as for advanced home pastry enthusiasts.