Passata di Mela 35% MIO: semi-candied apple filling for pastry
Passata di Mela al 35% MIO is a semi-candied fruit filling for professional pastry, made with 35% apple puree. It is a dense, ready-to-use paste for filling, glazing and building leavened cakes and baked goods, with a 24-month shelf life at room temperature. Produced in Sicily by Innovaction (Ragusa), it offers the consistent quality standard professional kitchens need.
What a candied fruit filling is
Candying is one of the oldest fruit-preservation techniques in Italy. During the process the fruit loses water by osmosis while the sugar content is gradually raised to over 70%, stabilising the product and concentrating flavour. The result is a dense preparation with the typical colour, scent and taste of the fruit, designed to hold its structure inside doughs and creams during baking.
Sicilian origin and the MIO line
The filling is produced by Innovaction S.r.l., based in Viale delle Americhe 270, Ragusa, in south-eastern Sicily. MIO is Innovaction's line of semi-finished products for pastry and gelato: sugars and derivatives, flours and starches, mixes, fruit fillings, creams, candied fruit, flavourings and food fats. The range was created for professionals looking for reliable raw materials at a constant quality standard.
Sensory profile
Dense in appearance, with the colour, scent and taste typical of apple. The high sugar concentration gives a stable, spreadable texture that resists baking heat without losing structure, making it suitable for both fillings and surface decoration.
Technical specifications
Net weight 3 kg in a plastic pail (primary packaging) with secondary carton. Energy 272.77 kcal (1140.18 kJ) per 100 g, 66.28 g carbohydrates of which 64.80 g sugars, 1.26 g protein, 0.29 g fat of which 0.02 g saturates, 3.95 g fibre, 0.10 g salt. Gluten-free and free from all 14 allergens listed in EU Regulation 1169/2011. GMO-free per EC Reg. 1829 and 1830/2003.
Professional uses
Ideal as a filling for panettone, pandoro and pan brioche; for tarts and crostate; as a layer in plumcakes and sponge cakes; in semifreddo and spoon desserts; and as a glaze or decoration on baked surfaces. Add at the dough or assembly stage; the high sugar content keeps the filling stable through baking. Recommended dose: as required according to good manufacturing practice.
Pairings
Pairs naturally with shortcrust and brioche doughs, with vanilla and cinnamon creams, with chopped walnuts and hazelnuts, and with dark chocolate for contrast. Use alongside professional flours, sugars and creams from the LAPA pastry range.
Storage and shelf life
Store at room temperature in an airy place, away from light and heat sources, in the intact original packaging: 24 months shelf life. Reseal after opening and keep the pail closed. If the product shows anomalies or off characteristics, do not use it.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution across Zurich, Winterthur, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel. For Ticino (Lugano, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubünden (Chur, Davos), shipping within 24-48 hours via partner couriers (Swiss Post, Planzer, Galliker). As an ambient dry product it needs no cold chain and is ideal for stock-keeping by professional kitchens.
Who it is for
Designed for pastry labs, bakeries, gelato shops, hotels, catering, central kitchens and Italian grocery stores, as well as advanced home bakers looking for professional-grade pastry ingredients.
