Applications
The same fruit behaves differently in dahi, in a soft-serve freezer and in an oven. These pages start from the line, not from a catalogue code.
Ice-cream makers, parlours and frozen-dessert plants
Ice cream
A fruit sauce made for yoghurt is often the wrong viscosity for a freezer ribbon, a sorbet or a piece that has to survive hardening.
Dairies making yoghurt, dahi, shrikhand and flavoured milk
Dairy
Cooking fruit on a cultured-dairy line is a different process from dosing a preparation that was made for that base.
Bakeries and confectioners
Bakery
A fruit ingredient that is right for a cold dairy can fail when the product is baked, filled after baking, or held in a dessert jar.
Hotels, restaurants and catering
HoReCa
A dessert menu needs a fruit ribbon, a piece or a preparation that the kitchen can portion, without running a fruit kitchen for every cover.
Cafés and café chains
Cafés
A café counter needs fruit that works in a drink or a topping, and the Indian-fruit syrups people ask about are not the same ingredient as a dairy preparation.
Send a brief. Ask for a sample.
Tell us the fruit, the application and the line it has to run on. Core fruits can be sampled now. Indian-fruit items are pilot samples.