BIO Strawberries with Cream 5 x 45ml
Fruity Dessert for Professionals: Strawberry fruit powder, milk powder, and natural thickeners ensure a creamy, long-lasting product - ideal for gastronomy & trade.
Recommended Organic Ingredients
Recipe
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BIO-Strawberry Fruit Powder70 g
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BIO-Strawberry Granulate 2-5 mm20 g
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BIO-Whole Milk Powder60 g (or 30 g BIO-Whole Milk Powder + 30 g BIO-Yogurt Powder)
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BIO-Sugar golden yellow (=BIO-Raw Cane Sugar)60 g
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BIO-Carob Gum1.5 g
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BIO-Guar Gum1.0 g
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Water170 ml
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OptionalBIO-Lemon Juice Concentrate: 2 g
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Recipe Note
The use of fruit and milk powders allows for the flexible and economical production of high-quality, fresh desserts - regardless of season and supply shortages. The ingredients offer maximum safety and perfect scalability for production.
Geschäftsführung / CEO
Preparation
The recipe provides a stable, fruity dessert solution with a natural texture and is ideal for convenience and frozen products. The use of fruit and milk powders allows for year-round production and high scalability.
Preparation of BIO Strawberries with Cream (5 x 45 ml portions, approx. 225 ml total volume)
- Preparation:
- Stir 70 g of BIO-Strawberry Fruit Powder and 20 g of BIO-Strawberry Granulate 2-5 mm into 70 ml of water and let it swell for 10 minutes to rehydrate the strawberry base and create a fruity mouthfeel.
- Creating the cream base:
- Homogenize 60 g of BIO-Whole Milk Powder with 100 ml of water in a pasteurization container. Alternatively, for a creamier cream: use 30 g of BIO-Whole Milk Powder + 30 g of BIO-Yogurt Powder.
- Add 60 g of BIO-Sugar golden (=BIO-Cane Sugar) and dissolve while stirring.
- Binding and texture:
- Dry mix 1.5 g of BIO-Locust Bean Gum and 1.0 g of BIO-Guar Gum and add to the cream mixture while stirring constantly. Let it swell for 5 minutes to avoid lumps.
- Combine and fill:
- Gently fold the swollen strawberry mass into the cream base. Homogenize until a uniform, slightly chunky mass is formed.
- Fill the finished mass into 5 portion cups of 45 ml each.
- Cooling & preservation:
- Seal the cups with lids and cool quickly to 4 °C.
- For longer shelf life, it is recommended to pasteurize at 82 °C for 5 minutes and then cool quickly. Alternatively, the product can also be frozen.
- Storage:
- Store refrigerated at 2–6 °C. Shelf life: 5–7 days, frozen up to 6 months.
Tip: For an especially fresh note, a hint of BIO-Lemon Juice Concentrate can be added.