Pineapple fruit paste

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Description

A very old method for preserving the flesh of the fruit.

During cooking, water is evaporated and the aromas are concentrated, evolving towards a more jammy and greedy universe.

Checking the cooking process with a refractometer allows the quantity of dry matter and therefore of water remaining in the product to be checked to ensure its preservation and texture.

.

Suggested uses

Chocolate-making
Confectionery

Overall composition

Fruit purée

50%

Yellow pectin

1%

Citric acid solution (50/50)

1.3%

Glucose syrup DE 38/40

5%

Sugar

42.7%

Overall composition

100%

Fruit purée

Yellow pectin

Citric acid solution (50/50)

Glucose syrup DE 38/40

Sugar

Facing-Ananas

Fruit purée used

Extra Sweet Pineapple

Tasting temperature

Chilled ,
Iced ,
Room temperature

Ways of consuming

On site ,
Takeaway

Strenghts

Usual process and recipe ,
Plant-based recipe

Composition

1000 g

100%

Yellow pectin

10 g

1%

Sugar

50 g

5%

Pineapple purée

500 g

50%

Sugar

377 g

37.7%

Glucose syrup DE 38/40

50 g

5%

Citric acid solution (50/50)

13 g

1.3%

Technique

Combine the pectin and the smaller amount of caster sugar, then pour the mixture over the blood orange purée at 40°F (4°C).

Bring to a boil while stirring all the time. Next, sprinkle in the second portion of sugar, bring back to a boil, then add the glucose syrup.

Cook until it reaches 74°Brix, or about 220°F/105°C.

Add the acid solution, mix and then pour out immediately.

Trick

Cool to approx. 75°F (25°C) before measuring with a refractometer, as the temperature can affect the result.

Pineapple fruit paste

Végétal

50%

Fruit purée

47.7%

Added sugar

Ingredients

Pineapple purée, Sugar, Glucose syrup DE 38/40, Citric acid solution (50/50), Yellow pectin

Freezable

Suggested recipes

See all recipes

Pineapple Coating

Plant-based

Pineapple purée, Water, Sugar, Kappa carrageenan, Carob gum

Pineapple Coulis for Ice Cream

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Pineapple purée, Trehalose, Glucose syrup DE60, Dextrose, Pectin NH

Pineapple Espuma

Pineapple purée, Sugar, Gelatin powder 220 Bloom

Expansion when whipped

Pineapple Ice Cream

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Pineapple Iced Mousse

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Pineapple Purée Mist

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Expansion when whipped

Pineapple Sorbet

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Pineapple purée, Water, Sugar, Glucose powder, Dextrose, Carob gum, Guar gum

Expansion when whipped

Pineapple chantilly cream

Heavy cream 35% fat, Pineapple purée, Sugar

Expansion when whipped

Pineapple confit NH

Vegetal

Pineapple purée, Sugar, Glucose Powder DE 33, Pectin NH

Pineapple fruit cream

Pineapple purée, Egg whites, Sugar, Konjac, Agar-agar

Absolu Pineapple coulis

Pineapple purée, Absolu Cristal Valrhona neutral topping

Fresh Pineapple fruit paste

Plant-based

Pineapple purée, Sugar, Agar-Agar, Carrageenan Iota

Standard Pineapple mousse

Pineapple purée, Heavy cream 36% FAT, Sugar, Egg whites, Gelatin powder 220 Bloom, glucose syrup DE 60, Tara gum

Expansion when whipped