PASSION FRUIT PASTE, 3.3 LB (1.5 KG)
Product Code: 011027
A tart paste that adds an exotic flavor that is perfect for baked applications, custard, ganache or buttercream.
1 jar: 3.3 lbs/1.5 kg
1 jar: 3.3 lbs/1.5 kg
- Availability: In Stock
Net Weight: 3.31 lbs
Shelf Life: 240 Days
Recommended Storage: Refrigerated
Ingredients:
Sucrose, Glucose Syrup, Concentrated Passion Fruit Juice, Acidulant (Citric Acid), Artificial Flavor, Thickening Agent (Modified Waxy Maize Starch), Colorant (Turmeric Extract, Beta Carotene), Potassium Sorbate
Country of Origin: Switzerland
Shelf Life: 240 Days
Recommended Storage: Refrigerated
Ingredients:
Sucrose, Glucose Syrup, Concentrated Passion Fruit Juice, Acidulant (Citric Acid), Artificial Flavor, Thickening Agent (Modified Waxy Maize Starch), Colorant (Turmeric Extract, Beta Carotene), Potassium Sorbate
Country of Origin: Switzerland
Preparation:
Recommended usage: 7.5-10 % of paste to mix. 1.2-1.6 oz of paste to 1 lb mix or 75-100 g of paste to 1 kg of mix.
Application:
Flavor ganaches, fillings, mousses, custards and batters. Excellent for baked applications, such as sponge cakes, cup cakes, financiers, jaconde, scones, muffins, madeleines, cookies, quick breads, cheesecakes and butter creams. Use also for savory applications, such as vinaigrettes, mayonnaise, mustards, sauces, butter and chutney.
Advantages:
Easy to use; Easy to scale; Flavor and color all included; Sealed container for first-opening guarantee
Recommended usage: 7.5-10 % of paste to mix. 1.2-1.6 oz of paste to 1 lb mix or 75-100 g of paste to 1 kg of mix.
Application:
Flavor ganaches, fillings, mousses, custards and batters. Excellent for baked applications, such as sponge cakes, cup cakes, financiers, jaconde, scones, muffins, madeleines, cookies, quick breads, cheesecakes and butter creams. Use also for savory applications, such as vinaigrettes, mayonnaise, mustards, sauces, butter and chutney.
Advantages:
Easy to use; Easy to scale; Flavor and color all included; Sealed container for first-opening guarantee
