Blackcurrant Puree, Single Strength – Aseptic, Poland images
Single-strength blackcurrant puree manufactured by Kabako Gruppe from ripe and carefully selected Polish blackcurrants. The fruit is pureed, blended, pasteurised and aseptically packed. This non-concentrated fruit puree has a smooth, uniform consistency and an intense, tart aroma characteristic of ripe blackcurrants. Designed for professional production of confectionery, bakery products, dairy products, ice cream, beverages, desserts and fruit snacks. Available in 20 kg bag-in-box packaging and 200 kg aseptic drums.
Single-strength blackcurrant puree is manufactured by Kabako Gruppe from healthy, ripe and carefully selected blackcurrants grown in Poland. The fruit is pureed, blended, pasteurised and then aseptically packed. The finished product has a smooth, uniform consistency and an intense, aromatic and tart flavour characteristic of ripe blackcurrants.
Our Polish blackcurrant puree is intended for professional food manufacturers, bakeries, confectionery companies, dairies, beverage manufacturers, ice cream and dessert producers, fruit snack manufacturers and other B2B customers. Its distinctive berry profile and uniform consistency make it suitable for a wide range of industrial and artisan food formulations.
| Product name | Blackcurrant puree, single strength |
| Manufacturer | Kabako Gruppe |
| Ingredient | Blackcurrants |
| Raw material | Blackcurrants of the Polben and Polonus varieties and other suitable varieties |
| Country of origin | Poland |
| Aroma | Aromatic and characteristic of ripe blackcurrants |
| Production process | Selection, pureeing, blending, pasteurisation and aseptic packing |
| Product type | Non-concentrated, single-strength fruit puree |
| Consistency | Smooth and uniform |
| Parameter | Minimum | Maximum |
|---|---|---|
| Refractometric extract | 12.0 °Brix | 15.7 °Brix |
| pH | 2.7 | 3.2 |
| Acidity expressed as anhydrous citric acid | 0.3 g/100 g | 0.8 g/100 g |
| Bostwick consistency | 12 cm | |
| Parameter | Unit | Maximum |
|---|---|---|
| Total plate count, OSA method | CFU/g | ≤30 |
| Yeasts | CFU/g | <1 |
| Moulds | CFU/g | <1 |
The recommended retest period for aseptically packed blackcurrant puree depends on the storage temperature.
| Storage temperature | Recommended retest period |
|---|---|
| 21 °C | 12 months |
| From 0 °C to 4 °C | 24 months |
| -21 °C | 36 months |
The product should be stored under stable temperature conditions in its original, closed and undamaged packaging. After the indicated period, product retesting is recommended.
Blackcurrant puree for the food industry can be used as a fruit ingredient in a wide range of professional products and formulations.
The uniform consistency of blackcurrant puree makes it suitable for professional bakery and confectionery applications. It can be used as a base for fruit fillings, cakes, baked goods, desserts, creams, mousses, toppings, sauces, chocolate products and other fruit-based formulations.
The intense and tart taste of blackcurrants works particularly well in recipes requiring a distinctive berry profile. Its uniform structure facilitates accurate dosing and mixing with other recipe ingredients.
The product can be used in yoghurts, dairy desserts, ice cream, sorbets, granitas and other frozen products. Its intense blackcurrant aroma supports the development of distinctive fruit formulations for professional dairy, ice cream and dessert production.
Our aseptic blackcurrant puree is suitable for the production of smoothies, fruit cocktails, fruit drinks, fruit blends and other liquid products. Its uniform consistency makes it easy to combine with other ingredients in professional beverage formulations.
Non-concentrated blackcurrant puree can be used as an ingredient in fruit snacks, bars, fillings and other processed fruit products. It is suitable for manufacturers looking for an intense berry ingredient made from selected Polish fruit.
Blackcurrant puree can be used as a base for dessert sauces, savoury sauces, dressings, toppings, glazes and other culinary products. Its tart fruit profile is suitable for both sweet and savoury formulations.
The intense flavour of blackcurrants combines well with chocolate, cocoa and creamy ingredients. The puree can be used in chocolate fillings, praline fillings, fruit creams, mousses, confectionery sauces and premium desserts.
| Packaging type | Net weight | Recommended application |
|---|---|---|
| Bag-in-box | 20 kg | Medium production batches, bakeries, confectionery companies and foodservice |
| Drum with an inner protective liner and aseptic bag | 200 kg | Industrial production and large food-processing facilities |
Kabako Gruppe offers blackcurrant puree in bulk packaging for professional food manufacturers. The available 20 kg and 200 kg formats make it possible to adapt deliveries to both medium-scale and large-scale industrial production.
The product is intended for companies looking for a reliable manufacturer and supplier of aseptic, single-strength blackcurrant puree from Poland.
Kabako Gruppe manufactures blackcurrant puree for industrial customers and professional B2B buyers. The product is made from selected Polish blackcurrants, including the Polben and Polonus varieties and other suitable varieties.
The controlled production process, pasteurisation and aseptic packing make the puree a practical fruit ingredient for professional food manufacturing.
Poland is recognised for blackcurrant cultivation and its developed fruit-processing industry. The puree is manufactured from carefully selected fruit, providing an intense aroma and tart flavour characteristic of ripe blackcurrants.
The non-concentrated, single-strength form makes the product suitable for a broad range of professional recipes. Aseptic packing and availability in bulk formats make it a practical solution for food manufacturers, bakeries, confectionery companies, dairies and producers of beverages, ice cream, desserts, sauces and fruit snacks.
Single strength means that the puree has its standard fruit concentration and has not been concentrated into a fruit concentrate.
No. It is a non-concentrated, single-strength fruit puree.
According to the product specification, the ingredient is blackcurrants.
The blackcurrant puree is manufactured by Kabako Gruppe.
The country of origin is Poland. The raw material includes blackcurrants of the Polben and Polonus varieties and other suitable varieties.
Yes. The selected fruit is pureed, blended, pasteurised and aseptically packed.
The refractometric extract ranges from 12.0 to 15.7 °Brix.
The pH range of the blackcurrant puree is 2.7 to 3.2.
The Bostwick consistency specified for the product is 12 cm.
The blackcurrant puree is available in a 20 kg bag-in-box and a 200 kg aseptic drum.
The product is intended mainly for B2B customers, including bakeries, confectionery companies, dairies, beverage manufacturers, ice cream and dessert producers, fruit snack manufacturers and food-processing facilities.
Yes. Blackcurrant puree can be used in ice cream, yoghurt, sorbets, granitas, dairy desserts and other fruit-based products.
Yes. Its smooth and uniform consistency makes it suitable for smoothies, cocktails, fruit drinks and fruit blends.
Yes. The product can be used as a base for dessert sauces, savoury sauces, dressings, toppings and glazes.
Yes. Kabako Gruppe blackcurrant puree is available in professional B2B packaging of 20 kg and 200 kg.
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