Profile
Bright ruby fruit, gentle acidity, long finish. As a strawberry sorbet premix, it yields a fine, glossy body for quenelles, entremet inserts, semifreddo layers, and molded novelties. Vegan, lactose-free, gluten-free; natural flavorings, integrated fibers; perfume holds through hard freeze.

Features
High fruit load (90% on label, 36% in tub) with balanced sugars and stabilizers for clean cuts, slow melt, and stable display. The strawberry sorbet premix accepts variegati, biscuit textures, and chocolate work without bleed, meeting professional mise-en-place demands.

Specifications
Method: 1 tin paste + 2300 g water; rest 20 minutes; churn. The strawberry sorbet premix sheets smoothly for bars, sandwiches, and terrines; performs in low-temp vitrines; supports rapid turn in commissary and boutique formats. As a vegan sorbet base, it pairs with almond dacquoise, vanilla chantilly, and cocoa nib praline.

Relevance
Menus favor plant-based purity, vivid fruit, and consistent batchability. Deploy the strawberry sorbet premix for: Strawberry–basil sorbet quenelle on olive-oil sable; Strawberry ripple semifreddo with pistachio croquant; Strawberry terrine for plated desserts; one beverage touchpoint—sparkling strawberry sorbet float.

Markets
For chefs, pastry teams, gelatieri, bakeries, hotels, commissaries, chain restaurants, and concept cafés. The strawberry sorbet premix excels in high-throughput gelato cases, banquet production, R&D pilots, and premium retail novelties.

Distributed by TOP Creamery—trusted by professional kitchens for consistent, scalable results. Choose TOP for craftsmanship, innovation, and tailored support; integrate this strawberry sorbet premix and vegan sorbet base into signature desserts today.