MIO Sweetened Raspberry Purée 10% is a deep-frozen semi-finished product for professional pastry and gelato labs: 90% raspberries and 10% sucrose, with no preservatives, no colourings and no declared allergens. The recyclable 1 kg brick, packed in cartons of 6, delivers the colour, acidity and aroma of ripe raspberries in a ready-to-use format, twelve months a year.
What Is a Sweetened Fruit Purée
A professional fruit purée is fruit processed into a smooth pulp, balanced with 10% sucrose and deep-frozen to lock in the characteristics of the fresh fruit. With 90% fruit content, 1 kg of purée equals fruit already cleaned and ready to weigh: no sorting, no waste and none of the seasonal variability of fresh raspberries, one of the most delicate and price-volatile berries on the market.
The MIO Line by Innovaction
MIO is the line of semi-finished products for pastry and gelato created by Innovaction S.r.l. of Ragusa, in Sicily, a distributor specialised in raw materials for professional labs: gelato bases, flavouring pastes, mirror glazes, candied fruit and frozen fruit purées. The line is designed for professionals who need consistent quality with a controlled food cost.
Organoleptic Profile
Vivid red colour, marked fresh acidity and the intense aroma typical of ripe raspberries. The balanced 10% sugar addition rounds the natural tartness of the fruit without covering it, keeping the purée versatile in pastry, gelato and beverage applications alike.
Professional Uses in Pastry and Gelato
- Sorbets and fruit gelato: in sorbet recipes the fruit typically accounts for 35-50% of the mix; the 10% sucrose already in the purée must be included in the sugar balance.
- Mousses, bavarois and semifreddo: the smooth texture blends evenly with whipped cream and Italian meringue without lumps.
- Coulis for plated desserts: ready to use after thawing, no cooking needed — the fresh raspberry aroma stays intact.
- Gelled inserts and glazes for entremets: a stable base for raspberry inserts, mirror glazes and cremeux in modern pastry.
- Cocktails and beverages: raspberry base for spritz, smoothies and alcohol-free drinks at the bar.
Common Mistakes to Avoid
- Thawing at room temperature: always thaw at 0-4 °C in the refrigerator, in line with HACCP practice.
- Refreezing the thawed product: once thawed it keeps 1 day in the refrigerator and must not be refrozen.
- Ignoring the built-in 10% sucrose when balancing sorbet recipes: the result is an unbalanced, overly sweet sorbet.
Storage and Shelf Life
Store at -18 °C until the date printed on the pack. In the refrigerator the product keeps for 1 day; in a freezer at -6 °C for 7 days and at -12 °C for 30 days. Do not refreeze once thawed. The brick is recyclable with paper collection.
LAPA Delivery and Logistics
B2B and B2C frozen delivery at -18 °C from the LAPA warehouse in Embrach (Zurich) with certified isothermal vehicles: direct rounds across Zurich, Uster, Dübendorf, Winterthur, Aargau, Lucerne, Bern and Basel; for Ticino (Lugano, Locarno), French-speaking Switzerland (Geneva, Lausanne, Montreux) and Graubünden (Chur, St. Moritz) shipping within 24-48 hours with certified food-grade partner couriers (Swiss Post, Planzer, Galliker) and insulated dry-ice packaging.
Who It Is For
Pastry labs, gelato shops, restaurants, hotels, catering services, bars and Italian grocery stores that need a consistent raspberry base all year round, plus private customers passionate about home pâtisserie. Over 1,500 professionals in Switzerland rely on LAPA for their daily supplies.
