MIO sweetened pear purée 10% is a deep-frozen, ready-to-use fruit base for professional kitchens: 90% pear and 10% sugar, with L-ascorbic acid as antioxidant, packed in practical 1 kg bricks sold in cartons of 6 kg. It replaces fresh fruit preparation in pastry, gelato and bar work, delivering a constant flavour and colour in every batch, twelve months a year.
What Is Sweetened Fruit Purée?
Fruit purée is fruit sieved into a smooth, pourable texture and immediately deep-frozen to lock in aroma. The sweetened 10% version adds a measured dose of sugar that balances the natural acidity of the fruit and makes the purée directly compatible with classic pastry recipes for mousses, bavarois and sorbets, with no further adjustment needed.
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 Ragusa, Sicily. The range covers fruit purées, fruit fillings, creams, flours, sugars and other laboratory bases designed for professional use. This pear purée is made in Italy and carries the brick EAN 8032797131430 and the carton EAN 18032797131437.
Organoleptic Profile
The purée has the pale, creamy colour of ripe pear flesh, a fine and homogeneous texture without fibrous residues, and a sweet, delicate aroma. The 10% added sugar rounds the taste without covering the fruit: with 16.66 g of sugars and 71.5 kcal per 100 g, it remains a light base that takes well to vanilla, chocolate, caramel and spices.
Technical Specifications
Ingredients: pear, sugar 10%, antioxidant L-ascorbic acid. Net weight 1 kg per brick, carton of 6 bricks. Average nutritional values per 100 g: energy 302.3 kJ / 71.5 kcal, fat 0.09 g of which saturates 0 g, carbohydrates 17.92 g of which sugars 16.66 g, fibre 3.42 g, protein 0.27 g, salt 0.0018 g. No allergens declared on the label. Deep-frozen product, origin Italy.
Professional Uses in Pastry, Gelato and Mixology
Thaw the brick slowly in the refrigerator at 0-4 °C, stir and use. Typical applications:
- Mousses and bavarois: around 250 g of purée per litre of mix; the 10% sugar is already balanced for gelatine-set creams.
- Sorbets and fruit gelato: use as the fruit base in the batch freezer for a clean pear flavour with a constant sugar level.
- Semifreddo, coulis and plated desserts: reduce gently or use as is for mirror sauces and dessert plating.
- Fillings and jellies: for pralines, tart inserts, cremoso layers and entremets.
- Cocktails and mocktails: 30-40 g per drink for pear sours, spritz variants and smoothies at the bar.
Common Mistakes to Avoid
- Thawing at room temperature: the purée oxidises and separates; always thaw in the refrigerator and use within 24 hours.
- Refreezing a thawed brick: texture and food safety degrade; portion only what the day's production requires.
- Adding the full sugar dose of the recipe on top: this purée already contains 10% sugar, so recalculate the sweetening of the base.
Pairings
Pear pairs naturally with chocolate and hazelnut in entremets, with mascarpone and ricotta creams in modern cannoli and verrines, with cinnamon and star anise in winter desserts, and with sparkling wine in sorbets and cocktails. In gelato cabinets it sits well next to the berry and mango flavours from the same MIO purée range.
Storage and Food Safety
Keep at -18 °C until the date printed on the pack. In a -12 °C freezer compartment the product keeps for 30 days, at -6 °C for 7 days, and a thawed brick keeps for 1 day in the refrigerator. Never refreeze a thawed product. The brick format allows precise portioning and limits waste in HACCP-managed kitchens.
LAPA Delivery and Logistics
Frozen delivery at -18 °C from the LAPA warehouse in Embrach (Zurich) with the company's own refrigerated fleet across Zurich, Winterthur, Aargau, St. Gallen, Lucerne, Zug, Bern and Basel. For Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Vevey) and mountain regions (Chur, Davos, St. Moritz) shipping within 24-48 hours with certified food-grade partners such as Swiss Post, Planzer and Galliker, in insulated boxes with dry ice.
Who It Is For
Designed for pastry shops, gelato parlours, hotels, restaurants, bars, caterers and Italian delicatessens in Switzerland, as well as private customers who want professional fruit bases at home. One carton of 6 bricks covers a full production week for a medium pastry lab without sacrificing freezer space.
