profile:
Pastel orange hues brighten further when diluted, making the puree as striking for glazing as it is for folding into bases. Designed as melon puree for gelato and pastry, it carries notes of melon flesh and ripe exotic fruit, finishing balanced and long on the palate. Use melon puree for gelato and pastry to build sorbet, gelato ripples, mousse inserts, semifreddo, and parfait layers with a clean, fruit-forward finish.

features:
Consistent viscosity supports accurate batching, tidy marbling, and reliable service-line execution. The sweetness stays measured, letting melon puree for gelato and pastry pair seamlessly with vanilla, citrus, herbs, dairy, and chocolate in modern pastry architecture.

specifications:
Made in Italy. Net weight: 1.3kg. Storage: keep in a cool, dry place. Allergen declaration: manufactured in a facility where milk and products with wheat, soy, and peanut are present; product information lists gluten. Built for melon puree for gelato and pastry across fine dining, patisserie, bakery production, and frozen dessert operations—portion, blend, ribbon, or finish to spec.

relevance:
Dessert programs continue to favor pastel fruit profiles, tropical cues, and frozen formats that hold aroma and color from batch to service. Common recipe directions include a melon-yogurt mousse entremet with almond dacquoise, a melon sorbet finished with mint and lime zest, and a Melon Caipiroska with vodka and lime.

markets:
Suited to gelato makers, pastry teams, chefs, bakeries, hotels, commissaries, chain restaurants, and concept cafés managing both high-volume output and fine-dining detail. Melon puree for gelato and pastry supports banquet plating, daily gelato production, and R&D standardization for inserts, ripples, and finishing glazes.

Specify Fabbri 1905 Mixyfruit Melon Puree 1.3kg through TOP Creamery for dependable import quality, kitchen-tested performance, and tailored supply solutions. Connect with TOP Creamery to develop signature dessert builds around melon puree for gelato and pastry.