MIO Frozen Banana Puree: the ready-to-use fruit base for professional labs
MIO frozen banana puree is a 1 kg professional fruit base made only from bananas and L-ascorbic acid antioxidant, with no preservatives, no colourings and no declared allergens. Sold in cartons of 6 tubs (6 kg), it thaws at 0-4 °C and is immediately ready for sorbets, gelato, mousses, bavarois, semifreddos, smoothies and pastry fillings, with 101 kcal per 100 g and a constant ripeness profile 12 months a year.
What is a frozen fruit puree
A frozen fruit puree is fruit that has been selected, peeled, refined and immediately deep-frozen to lock in flavour, colour and nutrients. For the professional kitchen it means zero peel waste, no ripening management and a stable yield: 1 kg of puree corresponds to 100% usable fruit. The L-ascorbic acid (vitamin C) protects the pulp from oxidation, preserving the pale cream colour and the sweet aroma of ripe banana without artificial additives; after thawing the texture is smooth, homogeneous and free of fibrous threads, so it blends without lumps into creams, gelato mixes and batters.
The MIO line by Innovaction
MIO is the line of semi-finished products for pastry and gelato created and distributed by Innovaction S.r.l., based in Viale delle Americhe in Ragusa, Sicily. The range covers sugars and derivatives, flours and starches, mixes and raising agents, fruit fillings, creams, dried and candied fruit, flavourings and food fats, and is built for professional laboratories that demand consistent quality standards at a controlled food cost.
Professional uses in pastry, gelato and bar
- Banana sorbet: use the puree at 35-50% of the mix, balancing sucrose and dextrose against the 18.67 g of natural sugars per 100 g of puree.
- Gelato: combine with a white base (such as MIO Base 100 F) for a cream-fruit flavour with a clean banana profile.
- Mousse and bavarois: fold 250-300 g of puree into 1 kg of mousse base; pair with whipped 35% cream for volume and stability.
- Semifreddo and entremets: ideal for inserts and glazes thanks to the fine, seed-free texture.
- Smoothies and shakes at the bar: 100-150 g of puree per portion, straight from the thawed tub, for a constant flavour all year round.
- Banana bread and plumcake: replace mashed fresh banana 1:1 in batters and baked goods.
Common mistakes to avoid
- Refreezing thawed puree: it breaks the structure, oxidises the fruit and is not compliant with food-safety practice.
- Thawing at room temperature: always thaw in the refrigerator at 0-4 °C and use within 24 hours.
- Ignoring the fruit's own sugars when balancing a sorbet: the 18.67 g per 100 g must be counted in the total mix.
Technical specifications and storage
Ingredients: banana, antioxidant L-ascorbic acid. Average values per 100 g: 422 kJ / 101 kcal, 0.15 g fat of which 0.00 g saturated, 23.63 g carbohydrates of which 18.67 g sugars, 1.5 g fibre, 1.16 g protein, 0.011 g salt. Net weight 1 kg per tub, 6 tubs per carton. EAN 8032797130907.
Store at -18 °C with a shelf life of 12 months. After thawing in the refrigerator at 0-4 °C, use within 24 hours and never refreeze a thawed product.
Delivery and logistics LAPA
B2B and B2C frozen delivery in Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at -18 °C guaranteed by the LAPA refrigerated fleet across Zurich, Winterthur, Kloten, Aargau, St. Gallen, Lucerne, Bern and Basel. For Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion) and Graubünden (Chur, Davos) delivery within 24-48 hours via certified food-grade partner couriers (Swiss Post, Planzer, Galliker, Camion Transport) with insulated packaging and dry ice.
Who it is for
Gelato shops, pastry laboratories, hotel pastry kitchens, restaurants, catering and smoothie bars: anyone who needs ripe banana every day of the year, with a constant cost per kilo and zero waste.
Frequently asked questions
How long does the puree keep once thawed? Thawed at 0-4 °C it should be used within 24 hours and must never be refrozen.
Does it contain allergens or added sugars? No: the recipe is banana plus L-ascorbic acid antioxidant only, with no declared allergens, no added sugars, no preservatives and no colourings.
What share of fruit should I use in a banana sorbet? In professional sorbet making fruit typically accounts for 35-50% of the mix; balance the recipe counting the puree's natural 18.67 g of sugars per 100 g.
