Mixed Berry Passata 35% 3 kg (Bucket) — Mio

Mixed Berry Passata 35% Mio - ready-to-use pastry filling

The Mio Mixed Berry Passata 35% is a ready-to-use sweet fruit preparation built for professional pastry and gelato work: 35% mixed berry puree (blueberries, currants, raspberries, strawberries and blackberries), packed in a 3 kg plastic bucket with lid and handle. With a smooth, spreadable texture and a bright forest-berry profile, it goes straight from the bucket into fillings, swirls and toppings with no further cooking. Stable at room temperature (10 to 15 degrees C) and with a 12-month shelf life unopened, it is the workhorse berry base for high-volume pastry labs, gelaterie and hotel kitchens.

What is a fruit passata for pastry

A fruit passata in the pastry trade is a smooth, cooked-down fruit preparation, denser and more workable than a coulis and less set than a jam. It carries a high, declared fruit percentage (here 35%), is balanced with sugar and a small dose of gelling agents to hold its shape inside cakes and gelato, and is designed to be dosed by the spoon or piping bag. Unlike a tomato passata, this is a sweet semi-finished product for the dessert station, not a savoury sauce.

The producer: Innovaction, Ragusa

The Mio line is produced by Innovaction S.r.l. in Ragusa, on the south-eastern tip of Sicily. Innovaction specialises in semi-finished products for pastry and gelato - fruit fillings, creams, glazes, mixes and flavourings - aimed at professionals who need consistent quality at a controlled food cost. The Mio range groups these references under a single workshop brand built for the dessert station.

Sensory profile

The colour is a deep ruby-violet typical of a five-berry blend; the aroma is fresh and slightly tart, dominated by blackcurrant and raspberry. On the palate the 35% fruit gives a real berry bite balanced by sugar, with concentrated lemon juice keeping the finish clean rather than cloying. The texture is creamy and homogeneous, easy to fold, pipe or layer without weeping.

Professional uses

Cheesecake: spoon 60 to 80 g over a 20 cm baked cheesecake as a mirror topping, or fold a swirl through the batter before baking. Gelato and semifreddo: marble 80 to 100 g per litre of base for a variegato effect, or use as a layer in semifreddo terrines. Filled cakes and crostate: pipe between sponge layers or into pre-baked tart shells at 40 to 60 g per portion. Plated desserts: warm gently below 40 degrees C and use as a sauce mirror under panna cotta, mascarpone mousse or white-chocolate ganache. Breakfast and brunch: serve alongside yoghurt, pancakes and waffles in hotel buffets.

Mistakes to avoid

Do not boil it: it is already cooked and reducing it again dulls the fresh-berry aroma and can break the gel. Do not fold it into a hot cream on the heat - take the cream off the flame first to avoid splitting. Do not use it un-stirred straight from a cold bucket - a quick stir restores the spreadable texture after refrigeration.

Pairings

Mixed berries pair naturally with mascarpone and white chocolate for filled cakes, with panna and Pistacchiella cream for marbled gelato, and with lemon and orange passata from the same Mio line for fruit-forward plated desserts. For a classic forest-berry semifreddo, combine with sponge bases such as the Mio mignon barchette.

Delivery and logistics

B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). As an ambient, shelf-stable product no cold chain is required: direct distribution across Zurich, Winterthur, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel, with 24 to 48 hour shipping to Ticino (Lugano, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubunden (Chur, Davos) via partner couriers (Swiss Post PostPac, Planzer, Galliker). Ideal for stocking up: pastry labs, gelaterie, hotels, restaurants, bars, Italian grocery stores and home dessert enthusiasts.

Who it is for

Designed for pastry chefs, gelatieri, hotel and restaurant kitchens, catering operations and demanding home bakers who want a high-fruit, ready-to-use berry base with a stable shelf life and a controlled cost per portion.