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Ingredient Specifications
Culinary Fruit Preparations

Bake-stable fruit for production pastry

Orchard-picked berries and stone fruits stabilized with clean-label citrus pectin. Engineered to hold defined pocket boundaries through high-heat deck ovens without bleeding or syrup separation.

Product Formats

Three calibrated fruit systems

Every format preserves raw orchard acidity and natural cell structure while conforming to commercial bakery handling lines.

High Thermal Tolerance
Single-Cultivar Purees
Cryogenic Freezing

Bake-Stable Fillings

Chilled Fruit Purees

Flash-Frozen IQF Fruit

Formulated for croissants, Danish, and hand pies. Retains targeted viscosity and clean boundaries at four hundred degrees Fahrenheit without boiling out.

Single-origin fruit passed through fine micro-mesh sieves. Sourced at peak harvest brix for entremets, glazes, macarons, and sorbet production.

Individually quick-frozen within three hours of harvest. Prevents ice crystallization and structural collapse during pastry thawing and baking cycles.

Clean Deck Standard

No modified food starches, synthetic gums, or diluted syrups.

Commercial bakers compromise on flavor when industrial suppliers rely on corn syrup binders. We engineer rheology strictly through fruit acidity and calibrated citrus pectin.

Baking Laboratory Benchmarks

Performance under high heat

400°F

continuous oven tolerance

38–52°

harvest Brix concentration

0%

boil-out in laminated doughs

Order Testing Kit

Test FruitFerry in your production line

Receive technical specification sheets, viscosity data, and cold-packed sample jars across our raspberry, apricot, and dark cherry lines.