Fruit toppings

We make these from the minimum of 40% fruit. The fruit from our region predominantly consists of 80-90% water, 15-20% carbohydrates and 3-4% organic acids (the most dominant of which are citric, malic and tartaric). Due to the high percentage of water and low quantity of added sugar, these products can be included in low calorie products and since they contain organic acids they have a refreshing and slightly sour flavor, therefore they are ideal as flavor and aroma enhancers in many sweets.

Recommended flavors
We currently produce toppings made from sour cherry, strawberry, forest fruits, blackcurrant and raspberry. We are ready and willing to work with an unlimited range of fruit types, as well as fruit combinations, at the request or suggestion of the customer.

How are fruit toppings made?
They are made from the best quality frozen fruit whose origin and type we carefully monitor and control, from the picking to the final processing. Using special technological processes we prepare fruit in its own juice and add sugar, pectin or citric acid until we achieve the final product, with equally distributed fruit pieces throughout its volume.

We carefully choose and control all our production processes according to the highest standards of safety and food quality, which results in the constant and consistent quality of our products.

Application
Toppings can be used in the confectionary, and hotel and catering industries, as well as in the household where the need for decoration and flavoring improvement is a dominant requirement.

Advantages
The high content of fruit and the fact that it has been preserved whole, and is equally distributed throughout the product volume, represents an advantage of the topping. This transparent, semi-gelatinous mass gives sweets a special look. When heated, the topping acquires a more liquid texture which makes its application easier. When minimal spreading is needed the heated topping is applied to frozen or chilled sweets. In instances where a larger spreading is desired the topping is applied to hot sweets.

Technological information
Fruit content: min. 40%
SS (refract. / 20oC): 50 - 52 ± 2%
pH: 3.0 - 3.4 ± 0.2 depending on fruit type
Density (ρ): 1.232 - 1.2540g/cm3
Viscosity (Bostwick): 20 ± 2cm measured at 50°C/30 seconds
Storage conditions: in cool place, max up to +18°C
Shelf life: 4 months at +18oC in original packaging
Packaging: 1kg PVC pails and 2 kg PEPA bags