The search for the right taste in processed fruit purees, and the desire to give you an aromatic profile for each one, respond to the 1st criterion of choice for artisan Chefs: taste. Complex and unique, the aromatic profile of a fruit puree remains the starting point for all inspiration and creation.
So how do we best express the taste of our fruit purees?
We have defi ned an aromatic profile, illustrating the structure of the flavor and the aromatic curve of the fruit.
The intensity of the fruit puree’s taste, depending on its duration in the mouth, is noted on the left of the graph, on a scale of 0 to 10
This way, you get the aromatic profile of the fruit puree, and can adapt your recipes according to the desired flavors.
The work of Armel BUREAU
Thanks to the work of Armel Bureau, a professional
taster graduated of the Faculty of Oenology (DUAD, Bordeaux 1999), natural aromatic profiles give you the keys to reading the “taste” even before tasting and developing your recipe. It’s up to you to choose, without compromising on taste, between our two solutions: chilled HPP or frozen!