Flavicarpa Passion Fruit 100%
BRIX : 14,5
Premium
Passion fruit puree
Water
Sugar
Dextrose
Glucose powder
Stabiliser for sorbet
Total weight
Fruit required
Purée
TDE required
1000g
280g
280g
50g
50g
7g
1667g
60%
60%
31%
45%
Passion fruit puree
Water
Sugar
Dextrose
Glucose powder
Stabiliser for sorbet
Total weight
Fruit required
Purée
TDE required
1000g
660g
420g
65g
65g
9g
2219g
45%
45%
31%
Process : Heat the water to 45°C (with inverted sugar for Coconut). Add the combined dry ingredients stirring vigorously and mix. Pasteurize at 85°C and mix. Cool rapidly to +4°C. Add the purée and mix. Leave to mature for 24 hours. Mix and churn. Store at -18°C and serve at -14°C. Brix: tolerance +/-2 (tolerence +/-3 for 100% purées).