Mio Frozen Peach Puree is a professional fruit base made only from peaches and antioxidant ascorbic acid, with no added sugar, no preservatives and no colourings. With 79 kcal per 100 g, each 1 kg tub delivers the flavour of ripe peaches for sorbets, mousses, bavarois, coulis and Bellini cocktails. Supplied in cartons of 6 tubs, stored at -18 C.
What Is a Frozen Fruit Puree?
A frozen fruit puree is fruit harvested at full ripeness, refined into a smooth pulp and immediately deep-frozen to lock in aroma, colour and nutrients. Unlike sweetened purees, which typically contain 10 percent added sugar, this peach puree is unsweetened: the ingredient list reads peaches and antioxidant ascorbic acid, nothing else. The pastry chef keeps full control over the final sugar balance of sorbets, mousses and fillings.
The Mio Line by Innovaction
Mio is the professional semi-finished products line of Innovaction S.r.l., a specialist distributor for pastry and gelato professionals based in Ragusa, Sicily. The range covers fruit purees, fruit fillings, creams and bases developed for laboratories that demand consistent quality all year round. LAPA imports the Mio purees for the Swiss professional market.
Composition and Nutrition Facts
Per 100 g the puree provides 331 kJ / 79 kcal, 0.39 g fat (of which 0.03 g saturated), 15.67 g carbohydrates (of which 13.49 g naturally occurring fruit sugars), 2.42 g fibre, 1.43 g protein and 0.009 g salt. It contains none of the 14 allergens listed in Regulation EU 1169/2011 and suits vegan and gluten-free recipes.
Professional Uses
- Peach sorbet: 55-60 percent puree on total weight, balanced with sugar syrup and churned to serving texture.
- Peach mousse: 250 g puree, 6-8 g gelatin sheets and 250 g whipped cream at 35 percent fat for one 18 cm entremets ring.
- Bellini cocktail: 1 part well-chilled puree to 2 parts Prosecco, the classic recipe created at Harry's Bar in Venice in 1948 by Giuseppe Cipriani.
- Coulis and plating: warm gently with 10 percent sugar for cheesecake, panna cotta and semifreddo toppings.
- Modern cake inserts: gelified peach centre with 8 g gelatin per 500 g puree, frozen in silicone moulds.
Common Mistakes to Avoid
Never refreeze the puree once thawed: ice crystals break the fruit cells and the texture turns watery. Thaw overnight at 0-4 C, never at room temperature, and use the thawed product within 24 hours. For coulis, heat gently below the boiling point to preserve the fresh peach aroma.
Storage
Keep at -18 C in a three-star freezer until the best-before date. According to the label, the product keeps 1 day in the refrigerator, 7 days in a one-star freezer at -4 C and 30 days in a two-star freezer at -12 C. Never refreeze after thawing.
Delivery and Logistics
Frozen delivery at -18 C from the LAPA warehouse in Embrach (Zurich) with certified isothermal vehicles across Zurich, Uster, Duebendorf, Winterthur, Baden, Lucerne, Bern and Basel. For Ticino (Lugano, Mendrisio), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion) and Graubuenden (Chur, St. Moritz) shipment within 24-48 hours via certified food-grade partners such as Swiss Post, Planzer and Galliker. B2B and B2C service with full cold chain documentation.
Who Is It For?
Pastry laboratories, gelaterie, hotels, restaurants, cocktail bars, caterers and Italian delicatessens looking for a consistent peach base all year round, as well as private customers passionate about Italian pastry making.
