Profile
Aromatics of ripe strawberry and wild berries with balanced acidity. As strawberry puree for pastry, it sharpens gelées, curds, mousses, and glazes while holding sheen and cut. As strawberry puree for gelato, it carries authentic fruit through batch-freeze with smooth melt and saturated cabinet color.

Features
Consistent Brix, pectin-backed texture, gluten-free formulation, and freeze–thaw reliability. In inserts and nappage, strawberry puree for pastry preserves clarity and slice integrity; in churns and semifreddo, strawberry puree for gelato resists flavor fade and ice-crystal distraction across service windows.

Specifications
Ready to use for fine dining, patisserie, bakery, and frozen dessert lines. Strawberry puree for pastry integrates into diplomat cream, roulade soaks, entremets, tart fillings, and mirror finishes. Strawberry puree for gelato suits sorbetto, parfaits, ripples, and molded novelties; dependable flow for piping, layering, and variegato work.

Relevance
Aligned with fruit-first plating, clean-label expectations, and seasonal tasting menus. Three proven builds: Strawberry Mousse Dome with almond dacquoise; Vanilla Panna Cotta with strawberry gel; Strawberry Sorbetto with lemon crumble; plus one signature beverage—Strawberry Basil Spritz. Here, strawberry puree for pastry ensures crisp acidity in dairy systems, while strawberry puree for gelato delivers a vivid, lingering finish.

Markets
For chefs, pastry teams, gelatieri, hotels, bakeries, commissaries, chain restaurants, and concept cafés. Suits tasting-menu petits fours, retail entremets, gelato cabinets, and R&D pilots where strawberry puree for pastry and strawberry puree for gelato must meet spec every time.

Distributed by TOP Creamery. Choose TOP for craftsmanship, innovation, and tailored support that standardizes premium results across multi-site operations—trial strawberry puree for pastry alongside strawberry puree for gelato in the next development cycle.