Recipes created by Ollivier Christien Pastry Chef
and Emmanuel Ryon - MOF 2000.
ICE CREAM (g)
Les vergers Boiron
Product
Total
Fruit
dry
puree*
matter
Whole
milk
Milk Powdered
cream
milk
Saccharose
35 %
0%
Atomised
glucose
Invert
sugar
Table chart for fruit puree use
ICE-CREAM MAKERS
Stabiliz. Total
comp. weight
Table chart for fruit puree use
Fruit puree
Sorbets, ice cream, fruit & chocolate ice creams, fruit parfaits
Apricot
21
1 000
750
188
150
225
75
100
13
2 500
LES VERGERS BOIRON EXPERTISE
Banana
22
1 000
761
394
155
310
113
73
11
2 817
Blackcurrant
23
1 000
1 152
227
161
297
91
91
12
3 030
Blood Peach
15
1 000
435
196
152
252
87
43
9
2 174
Coconut
13
1 000
1 482
250
196
393
143
89
18
3 571
• Meticulously selected fruits from all around the world, for their unique flavours.
• Fruits are assembled for their taste, colour and texture, a guarantee of
constant quality.
• The rapid heating and cooling pasteurizing process is adapted to each fruit,
preserving the fresh taste and colour of the fruit.
Cranberry
& Morello Cherry
36
1 000
1 111
56
139
306
83
72
11
2 778
Fruits of the Orchard
21
1 000
1 167
267
220
467
83
117
13
3 333
Green Apple
23
1 000
750
188
150
225
75
100
13
2 500
Guava
20
1 000
750
188
150
225
75
100
13
2 500
Lemon
15
1 000
2 856
134
321
599
118
294
27
5 348
Lime
9
1 000
3 235
129
400
647
147
294
29
5 882
Lychee
18
1 000
1 029
206
176
324
118
74
15
2 941
Mango
16
1 000
1 167
267
220
467
83
117
13
3 333
Mara des bois
Strawberry
PACKAGING
18
1 000
651
186
116
186
70
107
9
2 326
Orange
& Bitter Orange
20
1 000
733
227
173
333
107
80
13
2 666
• Trays of 1 kg (2,2Ibs), carton of 6.
• 10 kg buckets are available for certain references.
Passion fruit
13
1 000
2 526
632
237
526
105
211
26
5 263
Pear
22
1 000
750
188
150
225
75
100
13
2 500
Pineapple
25
1 000
182
182
136
182
73
55
9
1 818
Pink Grapefruit
18
1 000
1 029
206
176
324
118
74
15
2 941
Pumpkin
4
1 000
182
182
136
182
73
55
9
1 818
Raspberry
19
1 000
750
188
150
225
75
100
13
2 500
Red Berries
20
1 000
750
188
150
225
75
100
13
2 500
Rhubarb
4
1 000
182
182
136
182
73
55
9
1 818
Strawberry
18
1 000
651
186
116
186
70
107
9
2 326
Tropical Fruit
19
1 000
1 029
206
176
324
118
74
15
2 941
White Peach
16
1 000
435
196
152
252
87
43
9
2 174
Caribbean Cocktail
with Rum
21
1 000
651
186
116
186
70
107
9
2325
Chestnut & Vanilla
33
1 000
1 027
319
103
143
73
27
11
2 703
Citrus Fruit Cocktail
with Cointreau®
21
1 000
750
188
150
225
75
100
13
2 500
Mint
3
1000
3235
129
400
647
147
294
29
5 882
Spicy Mango
21
1 000
1 111
56
139
306
83
72
11
2 778
Strawberry & Mint
21
1 000
1 482
250
196
393
143
89
18
3 571
• Controlled and constant quality all year round.
• Flavour and colour of fruit remain intact.
• A ready-to-use product that is used as fresh fruit, saving the time normally
spent on washing, stoning and pitting, hulling and crushing, etc.
• A product available all year round.
• Practically packaged in a 1 kg tray, making it possible to unmold, portion and
pour the puree with ease.
DEFROSTING METHODS
• It is recommended to defrost the puree at a temperature between
+2°C and +4°C for 24 to 48 hours in order to get an optimum quality.
• It is possible to defrost the product in a bain-marie or in a microwave
at a moderate temperature.
• When the puree is defrosted, remove the sealed protective film and pour out.
• If only part of the puree is required, unmold the still-frozen puree and take
the desired portion.
STORAGE CONDITIONS
• Store the product at a temperature of -18°C (see best-before date on packaging).
• After defrosting, the product performs as a fresh product. Keep it at +2°C/+4°C
and use it rapidly. Do not refreeze.
Our recipe book is available on our website: www.lesvergersboiron.com
Food safety: Boiron Frères SAS located in Valence (France)
has developed an HACCP approach since1996 and is ISO 9001 and ISO 14001 certified.
Concentrated Preparation
Your distributor
Lemon
500
5 712
260
640
1 200
240
300
50
8 902
Mandarin
500
950
300
230
440
140
105
17
2 682
Orange
500
1 200
360
280
540
170
125
25
3 200
* Or Concentrated Preparation.
Defrost the fruit puree. Heat the whole milk and the cream. Make a dry mix with the saccharose, glucose and stabilizer. When the milk
reaches 35°C, pour in the dry mix. At 60°C, add the powdered milk, then bring to 85°C. Add the syrup into the fruit puree, blend and leave
to rest 3 hours minimum before placing in the ice-cream maker.
3volets_Tableaux Glaciers_GB-2.indd 4-6
For any further information, contact :
Tel.: 33 (0)4 75 47 87 00
or visit our website:
www.lesvergersboiron.com
P EFC /1 0 -3 1 -1 3 0 6
Creation: Tangerine / RMP – Les vergers Boiron © 08/10 - Photos: Y. Bagros - All rights reserved - Boiron Frères S.A.S. au capital de 1 000 000 euros - RCS 542 015 763 Romans sur Isère - DCT01G-C
ADVANTAGES
3/10/08 12:14:10
Recipes created by Ollivier Christien
Pastry Chef.
SORBET (en g)
Les vergers Boiron
Product
Quantity
Atomised
Stabilizer
glucose
Invert
sugar
Saccharose
Water
Flavour enhancer
Total
weight
33
193
516
Amaretto 1 %
1834
Fruit puree
Apricot
Fruit puree
Apricot
1000
83
8
Recipes created by David Wesmaël - MOF 2004.
FRUIT & CHOCOLATE ICE CREAM (g)
Quantity
Chocolate
Atomised
glucose
Stabilizer
compound
Invert
sugar
Saccharose
Whole
milk
Milk
powder
0%
Total
weight
1000
225
White
85
14
205
250
970
35
2784
1000
205
Milk 36 %
130
12
220
250
920
45
2782
Recipes created by David Wesmaël - MOF 2004.
FRUIT & CHOCOLATE ICE CREAM (g)
Fruit puree
Quantity
Raspberry
Atomised
glucose
Chocolate
Stabilizer
compound
Invert
sugar
Saccharose
Whole
milk
Milk
powder
0%
Total
weight
1000
300
White
90
17
270
325
1260
45
3307
1000
220
Milk 36 %
140
14
240
310
1055
50
3029
1000
335
Black 55 %
190
16
140
250
1650
55
3636
1000
155
White
90
13
160
285
870
25
2598
1000
305
Milk 36 %
60
15
265
280
1055
45
3025
Banana
1000
125
13
15
419
1190
0 % milk powder 50 g
2762
1000
755
White
125
31
585
610
3025
115
6246
Black Cherry
1000
91
9
20
304
595
Kirch 1 %
2019
1000
560
Milk 36 %
255
24
515
570
2505
130
5559
Blackberry
1000
83
8
33
183
524
Fruit brandy 1 %
1832
1000
560
Black 55 %
290
24
175
420
2990
90
5549
Blackcurrant
1000
130
13
20
445
1275
Redcurrant IQF 20 %
2883
1000
225
White
85
14
205
240
975
35
2779
Redcurrant
1000
245
White
90
15
225
335
1080
35
3025
2799
Banana
Blackberry
Red Berries
Blood Orange
1000
100
8
25
188
503
Zest / 0 % milk powder
1824
1000
205
Milk 36 %
130
12
220
240
925
45
2777
Rhubarb
1000
195
White
125
14
155
425
855
30
Blood Peach
1000
83
8
25
247
461
Peach liqueur
1825
Black Cherry
1000
195
White
90
14
155
355
960
30
2799
Strawberry
1000
250
White
75
13
225
225
940
40
2768
Blueberry
1000
91
9
36
249
613
Fruit brandy 1 %
1999
Blackcurrant
1000
790
White
130
33
610
640
3180
120
6503
Tropical Fruit
1000
275
Milk 36 %
125
13
285
275
990
65
3028
1000
715
Milk 36 %
295
28
655
695
3010
165
6563
White Peach
1000
145
White
85
11
145
285
690
20
2381
1000
145
White
100
12
145
225
735
20
2382
Wild Strawberry
1000
305
White
115
19
285
460
1560
45
3789
Coconut
1000
114
11
40
341
990
Grated coconut 5 %
2496
Cranberry & Morello Cherry
1000
90
9
35
190
676
Morello cherry IQF 5 %
2000
Fig
1000
100
10
20
365
725
Raspberry IQF 25 %
2220
1000
165
Milk 36 %
140
12
185
230
795
40
2567
405
White
120
20
355
385
1655
60
4000
1992
225
Black 55 %
100
14
205
245
955
35
2779
Caribbean Cocktail
with Rum
1000
1000
1000
365
Milk 36 %
205
18
375
385
1570
85
4003
1661
Blood Peach
1000
145
White
85
11
145
285
690
20
2381
Chestnut & Vanilla
1000
175
White
130
9
215
185
1120
25
2859
1000
195
White
90
14
190
300
975
30
2794
1000
195
Milk 36 %
175
9
260
195
1195
45
3074
1000
200
White
110
14
190
265
1000
30
2809
1000
180
Milk 36 %
150
13
200
265
955
40
2803
1000
225
Black 55 %
175
14
105
220
1270
35
3044
Fruits of the Orchard
Fruits of the Sun
1000
1000
91
91
9
8
25
25
230
112
637
425
Kirch 1 %
Orange liqueur 1 %
Blood Orange
Green Apple
1000
91
9
30
218
645
Fresh basil
1993
Blueberry
Guava
1000
91
9
30
258
605
Orange liqueur 1 %
1993
Coconut
Kalamansi
1000
167
17
20
833
1668
Mandarin zest
3705
Kiwi
1000
100
13
30
522
1075
Orange liqueur 1 %
2740
Lemon
1000
214
18
20
732
1964
Zest 2pcs
1000
690
White
115
28
580
515
2655
105
5688
1000
505
Milk 36 %
230
22
510
480
2180
120
5047
Fig
1000
215
White
100
15
170
420
1125
30
3075
3948
Fruits of the Orchard
1000
155
White
90
13
160
270
890
25
2603
Fruits of the Sun
1000
130
White
90
10
130
145
635
20
2160
Lime
1000
214
18
20
821
1875
Zest 2pcs
3948
Lychee
1000
137
11
30
273
1034
Orange liqueur 1 %
2485
Mandarin
1000
100
8
33
135
556
Mandarin zest
1833
Mango
1000
100
10
25
335
755
Passoa 1 %
2225
Mara des bois Strawberry
1000
91
9
36
286
576
Fresh basil
1999
1832
Melon
1000
83
8
33
203
504
Sherry vinegar 1 %
Mirabelle Plum
1000
91
9
25
285
615
Fruit brandy 1 %
2025
Morello Cherry
1000
91
9
36
188
675
Kirch 1 %
2000
Orange & Bitter Orange
1000
100
8
33
188
503
Orange zest
1833
Papaya
1000
103
9
20
285
500
Orange liqueur 1 %
1917
Passion fruit
1000
125
13
30
456
1116
Passoa / 0 % milk powder 50 g
2740
Pear
1000
83
8
33
190
518
Fruit brandy 1 %
1833
1980
Pineapple
1000
91
9
20
190
670
Verbena
Pink Grapefruit
1000
120
10
30
285
745
Orange liqueur 1 %
2190
Pomegranate
1000
130
8
20
370
495
Kirch 1 %
2023
Pumpkin
1000
140
10
20
397
653
Orange liqueur 1 %
2220
Raspberry
1000
91
9
25
248
614
Fruit brandy 1 %
1987
Red Berries
1000
91
9
30
247
618
Balsamic vinegar 1 %
1995
Redcurrant
1000
91
9
36
276
585
Redcurrant wine 5 %
1998
Rhubarb
1000
127
9
20
374
490
Rhubarb liqueur
2020
Strawberry
1000
76
8
25
161
300
Balsamic vinegar 1 %
1570
Tropical Fruit
1000
61
8
30
202
366
Banana puree 10 %
1667
White Peach
1000
83
8
25
247
461
Peach liqueur
1825
Wild strawberry
1000
114
11
30
382
1194
Balsamic vinegar 1 %
2731
Caribbean Cocktail with Rum
1000
120
10
30
285
745
0 % milk powder 50 g
2190
Chestnut & Vanilla
1000
130
5
80
140
845
0 % milk powder 50 g
2200
Citrus Fruit Cocktail with Cointreau®
1000
109
9
30
218
637
Orange liqueur 1 %
2003
Mint
1000
132
13
53
368
1066
Fresh mint
2632
Spicy Mango
1000
109
9
36
231
614
Orange liqueur 1 %
2000
Strawberry & Mint
1000
83
8
33
190
516
Balsamic vinegar 1 %
1831
Concentrated Preparation
Blood Orange
500
166
12
50
870
2650
Fruit zest
150
Milk 36 %
125
10
165
150
690
35
2325
1000
155
White
90
13
160
255
895
25
2593
Guava
1000
245
White
90
15
225
320
1095
35
3025
1000
270
Milk 36 %
155
15
285
330
1185
65
3305
1000
675
White
165
33
525
1000
3195
100
6693
1000
920
Milk 36 %
380
36
845
1080
3905
215
8381
Kalamansi
1000
755
Black 55 %
390
32
240
835
4075
120
7447
Kiwi
1000
335
White
100
20
300
605
1750
50
4160
Lemon
1000
590
White
215
32
455
880
3230
90
6492
Lime
1000
590
White
215
32
455
970
3140
90
6492
Lychee
Lemon
500
250
19
80
1500
3980
Fruit zest
6329
500
167
12
80
836
2650
Fruit zest
4245
Orange
500
166
12
50
842
2620
Fruit zest
4190
Defrost the fruit puree. Heat the water. Make a dry mix with the saccharose, glucose and stabilizer. When the water reaches 45/50°C, pour in the dry mix.
Stir and bring up to 85°C. Leave to mature for 3 hours minimum in the refrigerator. Add the syrup into the fruit puree (and the inverted sugar if necessary).
Blend well before placing in the ice-cream maker. Store at -18°C.
1000
690
White
135
28
580
445
2700
105
5683
1000
625
Milk 36 %
280
24
620
440
2550
145
5684
Mint
Spicy Mango
Strawberry & Mint
1000
795
White
130
33
670
565
3260
120
6573
1000
720
Milk 36 %
185
18
670
250
3085
165
6093
1000
590
Black 55 %
200
15
195
55
3220
95
5370
1000
365
White
110
18
320
325
1445
55
3638
1000
330
Milk 36 %
185
16
340
320
1365
75
3631
1000
225
White
85
14
205
245
970
35
2779
Heat the fruit puree and at 30°C, add the milk powder. Proceed with the cooking and when 45°C are reached, add the sugars: atomized glucose, invert
sugar, saccharose previously mixed with the stabilizer. Proceed with the heating and when 60°C are reached, add the grated chocolate and cook.
Finally, bring up to 85°C and mix regularly. Cool down and place at 4°C during 12 hours minimum. Place in the ice-cream maker.
Recipes created by Ollivier Christien Pastry Chef.
FRUIT PARFAITS (g)
Fruit puree
Quantity
Zabaglione
Gelatine
Cream
35 % fat
Enhancer
Total weight
1000
180
White
100
12
175
180
890
25
2562
Apricot
1000
450
6
400
Fruit brandy 1 %
1856
1000
205
Milk 36 %
145
13
220
190
960
45
2778
Banana
1000
450
6
500
Rum 1 %
1956
1000
205
Black 55 %
160
13
95
135
1135
30
2773
Blackcurrant
1000
470
6
450
Redcurrant IQF
1926
1000
405
White
100
20
315
435
1665
60
4000
Coconut
1000
470
6
450
1000
365
Milk 36 %
185
18
335
435
1580
85
4003
Kalamansi
1000
850
20
2250
Lemon zest 2 pcs
4120
Mara des bois Strawberry
1000
300
White
90
17
270
360
1220
45
3302
Lemon
1000
800
20
2250
Lemon zest 2 pcs
4070
Melon
1000
145
White
85
12
145
240
735
20
2382
Lime
1000
850
20
2250
Lemon zest 2 pcs
4120
Mirabelle Plum
1000
155
White
90
13
120
325
865
25
2593
Lychee
1000
470
6
450
Cointreau® 1 %
1926
Morello Cherry
1000
200
White
90
14
190
235
1040
30
2799
Mandarin
1000
470
6
450
Cointreau® 1 %
1926
1000
220
Milk 36 %
140
13
240
250
1115
50
3028
Mango
1000
470
6
450
Cointreau® 1 %
1926
1000
145
White
100
12
145
225
735
20
2382
Mirabelle Plum
1000
470
6
450
Cointreau® 1 %
1926
1000
165
Milk 36 %
140
12
185
230
795
40
2567
Passion fruit
1000
550
2
450
Lemon zest 2 pcs
2002
1000
225
Black 55 %
100
14
205
245
955
35
2779
Pineapple
1000
470
6
450
Rum 1 %
1926
Papaya
1000
230
White
105
14
180
345
965
35
2874
Raspberry
1000
470
6
450
Cointreau® 1 %
1926
Passion fruit
1000
505
White
125
25
430
580
2255
75
4995
Rhubarb
1000
490
6
450
Kirch 1 %
1946
1000
455
Milk 36 %
230
22
460
580
2145
105
4997
Srawberry
1000
470
8
600
Lemon zest 2 pcs
2078
1000
460
Black 55 %
260
22
185
455
2540
75
4997
Tropical Fruit
1000
490
6
450
Cointreau 1 %
1946
1000
225
White
85
13
205
245
970
35
2778
Caribbean Cocktail with Rum
1000
400
Rum 1 %
1400
1000
250
Milk 36 %
140
13
260
255
1050
55
3023
Chestnut & Vanilla
250
250
1000
250
Black 55 %
160
13
110
190
1265
40
3028
Citrus Fruit Cocktail with Cointreau®
1000
400
Spicy Mango
1000
450
Mandarin
Mango
Orange & Bitter Orange
Pear
4248
Mandarin
3volets_Tableaux Glaciers_GB-2.indd 1-3
1000
Green Apple
Citrus Fruit Cocktail
with Cointreau®
1000
450
White
90
20
385
300
1725
65
4035
1000
330
Milk 36 %
165
16
340
280
1420
80
3631
Pink Grapefruit
1000
215
White
120
15
210
340
1145
30
3075
Pumpkin
1000
175
White
140
14
135
440
930
25
2859
Pineapple
1926
®
400
Rum 1 %
900
6
450
Cointreau® 1 %
1856
6
450
Rum 1 %
1906
Defrost the fruit puree. Mix the whipped cream and the fruit puree. Pour into a mould and freeze. Zabaglione: In warm water or in a microwave, heat
500 g sugar with 250 g yolks at 85°C. Beat this mix. At 30°C, add the melted gelatine and leave to cool while continuing to whisk.
3/10/08 12:13:55
Recipes created by Ollivier Christien
Pastry Chef.
SORBET (en g)
Les vergers Boiron
Product
Quantity
Atomised
Stabilizer
glucose
Invert
sugar
Saccharose
Water
Flavour enhancer
Total
weight
33
193
516
Amaretto 1 %
1834
Fruit puree
Apricot
Fruit puree
Apricot
1000
83
8
Recipes created by David Wesmaël - MOF 2004.
FRUIT & CHOCOLATE ICE CREAM (g)
Quantity
Chocolate
Atomised
glucose
Stabilizer
compound
Invert
sugar
Saccharose
Whole
milk
Milk
powder
0%
Total
weight
1000
225
White
85
14
205
250
970
35
2784
1000
205
Milk 36 %
130
12
220
250
920
45
2782
Recipes created by David Wesmaël - MOF 2004.
FRUIT & CHOCOLATE ICE CREAM (g)
Fruit puree
Quantity
Raspberry
Atomised
glucose
Chocolate
Stabilizer
compound
Invert
sugar
Saccharose
Whole
milk
Milk
powder
0%
Total
weight
1000
300
White
90
17
270
325
1260
45
3307
1000
220
Milk 36 %
140
14
240
310
1055
50
3029
1000
335
Black 55 %
190
16
140
250
1650
55
3636
1000
155
White
90
13
160
285
870
25
2598
1000
305
Milk 36 %
60
15
265
280
1055
45
3025
Banana
1000
125
13
15
419
1190
0 % milk powder 50 g
2762
1000
755
White
125
31
585
610
3025
115
6246
Black Cherry
1000
91
9
20
304
595
Kirch 1 %
2019
1000
560
Milk 36 %
255
24
515
570
2505
130
5559
Blackberry
1000
83
8
33
183
524
Fruit brandy 1 %
1832
1000
560
Black 55 %
290
24
175
420
2990
90
5549
Blackcurrant
1000
130
13
20
445
1275
Redcurrant IQF 20 %
2883
1000
225
White
85
14
205
240
975
35
2779
Redcurrant
1000
245
White
90
15
225
335
1080
35
3025
2799
Banana
Blackberry
Red Berries
Blood Orange
1000
100
8
25
188
503
Zest / 0 % milk powder
1824
1000
205
Milk 36 %
130
12
220
240
925
45
2777
Rhubarb
1000
195
White
125
14
155
425
855
30
Blood Peach
1000
83
8
25
247
461
Peach liqueur
1825
Black Cherry
1000
195
White
90
14
155
355
960
30
2799
Strawberry
1000
250
White
75
13
225
225
940
40
2768
Blueberry
1000
91
9
36
249
613
Fruit brandy 1 %
1999
Blackcurrant
1000
790
White
130
33
610
640
3180
120
6503
Tropical Fruit
1000
275
Milk 36 %
125
13
285
275
990
65
3028
1000
715
Milk 36 %
295
28
655
695
3010
165
6563
White Peach
1000
145
White
85
11
145
285
690
20
2381
1000
145
White
100
12
145
225
735
20
2382
Wild Strawberry
1000
305
White
115
19
285
460
1560
45
3789
Coconut
1000
114
11
40
341
990
Grated coconut 5 %
2496
Cranberry & Morello Cherry
1000
90
9
35
190
676
Morello cherry IQF 5 %
2000
Fig
1000
100
10
20
365
725
Raspberry IQF 25 %
2220
1000
165
Milk 36 %
140
12
185
230
795
40
2567
405
White
120
20
355
385
1655
60
4000
1992
225
Black 55 %
100
14
205
245
955
35
2779
Caribbean Cocktail
with Rum
1000
1000
1000
365
Milk 36 %
205
18
375
385
1570
85
4003
1661
Blood Peach
1000
145
White
85
11
145
285
690
20
2381
Chestnut & Vanilla
1000
175
White
130
9
215
185
1120
25
2859
1000
195
White
90
14
190
300
975
30
2794
1000
195
Milk 36 %
175
9
260
195
1195
45
3074
1000
200
White
110
14
190
265
1000
30
2809
1000
180
Milk 36 %
150
13
200
265
955
40
2803
1000
225
Black 55 %
175
14
105
220
1270
35
3044
Fruits of the Orchard
Fruits of the Sun
1000
1000
91
91
9
8
25
25
230
112
637
425
Kirch 1 %
Orange liqueur 1 %
Blood Orange
Green Apple
1000
91
9
30
218
645
Fresh basil
1993
Blueberry
Guava
1000
91
9
30
258
605
Orange liqueur 1 %
1993
Coconut
Kalamansi
1000
167
17
20
833
1668
Mandarin zest
3705
Kiwi
1000
100
13
30
522
1075
Orange liqueur 1 %
2740
Lemon
1000
214
18
20
732
1964
Zest 2pcs
1000
690
White
115
28
580
515
2655
105
5688
1000
505
Milk 36 %
230
22
510
480
2180
120
5047
Fig
1000
215
White
100
15
170
420
1125
30
3075
3948
Fruits of the Orchard
1000
155
White
90
13
160
270
890
25
2603
Fruits of the Sun
1000
130
White
90
10
130
145
635
20
2160
Lime
1000
214
18
20
821
1875
Zest 2pcs
3948
Lychee
1000
137
11
30
273
1034
Orange liqueur 1 %
2485
Mandarin
1000
100
8
33
135
556
Mandarin zest
1833
Mango
1000
100
10
25
335
755
Passoa 1 %
2225
Mara des bois Strawberry
1000
91
9
36
286
576
Fresh basil
1999
1832
Melon
1000
83
8
33
203
504
Sherry vinegar 1 %
Mirabelle Plum
1000
91
9
25
285
615
Fruit brandy 1 %
2025
Morello Cherry
1000
91
9
36
188
675
Kirch 1 %
2000
Orange & Bitter Orange
1000
100
8
33
188
503
Orange zest
1833
Papaya
1000
103
9
20
285
500
Orange liqueur 1 %
1917
Passion fruit
1000
125
13
30
456
1116
Passoa / 0 % milk powder 50 g
2740
Pear
1000
83
8
33
190
518
Fruit brandy 1 %
1833
1980
Pineapple
1000
91
9
20
190
670
Verbena
Pink Grapefruit
1000
120
10
30
285
745
Orange liqueur 1 %
2190
Pomegranate
1000
130
8
20
370
495
Kirch 1 %
2023
Pumpkin
1000
140
10
20
397
653
Orange liqueur 1 %
2220
Raspberry
1000
91
9
25
248
614
Fruit brandy 1 %
1987
Red Berries
1000
91
9
30
247
618
Balsamic vinegar 1 %
1995
Redcurrant
1000
91
9
36
276
585
Redcurrant wine 5 %
1998
Rhubarb
1000
127
9
20
374
490
Rhubarb liqueur
2020
Strawberry
1000
76
8
25
161
300
Balsamic vinegar 1 %
1570
Tropical Fruit
1000
61
8
30
202
366
Banana puree 10 %
1667
White Peach
1000
83
8
25
247
461
Peach liqueur
1825
Wild strawberry
1000
114
11
30
382
1194
Balsamic vinegar 1 %
2731
Caribbean Cocktail with Rum
1000
120
10
30
285
745
0 % milk powder 50 g
2190
Chestnut & Vanilla
1000
130
5
80
140
845
0 % milk powder 50 g
2200
Citrus Fruit Cocktail with Cointreau®
1000
109
9
30
218
637
Orange liqueur 1 %
2003
Mint
1000
132
13
53
368
1066
Fresh mint
2632
Spicy Mango
1000
109
9
36
231
614
Orange liqueur 1 %
2000
Strawberry & Mint
1000
83
8
33
190
516
Balsamic vinegar 1 %
1831
Concentrated Preparation
Blood Orange
500
166
12
50
870
2650
Fruit zest
150
Milk 36 %
125
10
165
150
690
35
2325
1000
155
White
90
13
160
255
895
25
2593
Guava
1000
245
White
90
15
225
320
1095
35
3025
1000
270
Milk 36 %
155
15
285
330
1185
65
3305
1000
675
White
165
33
525
1000
3195
100
6693
1000
920
Milk 36 %
380
36
845
1080
3905
215
8381
Kalamansi
1000
755
Black 55 %
390
32
240
835
4075
120
7447
Kiwi
1000
335
White
100
20
300
605
1750
50
4160
Lemon
1000
590
White
215
32
455
880
3230
90
6492
Lime
1000
590
White
215
32
455
970
3140
90
6492
Lychee
Lemon
500
250
19
80
1500
3980
Fruit zest
6329
500
167
12
80
836
2650
Fruit zest
4245
Orange
500
166
12
50
842
2620
Fruit zest
4190
Defrost the fruit puree. Heat the water. Make a dry mix with the saccharose, glucose and stabilizer. When the water reaches 45/50°C, pour in the dry mix.
Stir and bring up to 85°C. Leave to mature for 3 hours minimum in the refrigerator. Add the syrup into the fruit puree (and the inverted sugar if necessary).
Blend well before placing in the ice-cream maker. Store at -18°C.
1000
690
White
135
28
580
445
2700
105
5683
1000
625
Milk 36 %
280
24
620
440
2550
145
5684
Mint
Spicy Mango
Strawberry & Mint
1000
795
White
130
33
670
565
3260
120
6573
1000
720
Milk 36 %
185
18
670
250
3085
165
6093
1000
590
Black 55 %
200
15
195
55
3220
95
5370
1000
365
White
110
18
320
325
1445
55
3638
1000
330
Milk 36 %
185
16
340
320
1365
75
3631
1000
225
White
85
14
205
245
970
35
2779
Heat the fruit puree and at 30°C, add the milk powder. Proceed with the cooking and when 45°C are reached, add the sugars: atomized glucose, invert
sugar, saccharose previously mixed with the stabilizer. Proceed with the heating and when 60°C are reached, add the grated chocolate and cook.
Finally, bring up to 85°C and mix regularly. Cool down and place at 4°C during 12 hours minimum. Place in the ice-cream maker.
Recipes created by Ollivier Christien Pastry Chef.
FRUIT PARFAITS (g)
Fruit puree
Quantity
Zabaglione
Gelatine
Cream
35 % fat
Enhancer
Total weight
1000
180
White
100
12
175
180
890
25
2562
Apricot
1000
450
6
400
Fruit brandy 1 %
1856
1000
205
Milk 36 %
145
13
220
190
960
45
2778
Banana
1000
450
6
500
Rum 1 %
1956
1000
205
Black 55 %
160
13
95
135
1135
30
2773
Blackcurrant
1000
470
6
450
Redcurrant IQF
1926
1000
405
White
100
20
315
435
1665
60
4000
Coconut
1000
470
6
450
1000
365
Milk 36 %
185
18
335
435
1580
85
4003
Kalamansi
1000
850
20
2250
Lemon zest 2 pcs
4120
Mara des bois Strawberry
1000
300
White
90
17
270
360
1220
45
3302
Lemon
1000
800
20
2250
Lemon zest 2 pcs
4070
Melon
1000
145
White
85
12
145
240
735
20
2382
Lime
1000
850
20
2250
Lemon zest 2 pcs
4120
Mirabelle Plum
1000
155
White
90
13
120
325
865
25
2593
Lychee
1000
470
6
450
Cointreau® 1 %
1926
Morello Cherry
1000
200
White
90
14
190
235
1040
30
2799
Mandarin
1000
470
6
450
Cointreau® 1 %
1926
1000
220
Milk 36 %
140
13
240
250
1115
50
3028
Mango
1000
470
6
450
Cointreau® 1 %
1926
1000
145
White
100
12
145
225
735
20
2382
Mirabelle Plum
1000
470
6
450
Cointreau® 1 %
1926
1000
165
Milk 36 %
140
12
185
230
795
40
2567
Passion fruit
1000
550
2
450
Lemon zest 2 pcs
2002
1000
225
Black 55 %
100
14
205
245
955
35
2779
Pineapple
1000
470
6
450
Rum 1 %
1926
Papaya
1000
230
White
105
14
180
345
965
35
2874
Raspberry
1000
470
6
450
Cointreau® 1 %
1926
Passion fruit
1000
505
White
125
25
430
580
2255
75
4995
Rhubarb
1000
490
6
450
Kirch 1 %
1946
1000
455
Milk 36 %
230
22
460
580
2145
105
4997
Srawberry
1000
470
8
600
Lemon zest 2 pcs
2078
1000
460
Black 55 %
260
22
185
455
2540
75
4997
Tropical Fruit
1000
490
6
450
Cointreau 1 %
1946
1000
225
White
85
13
205
245
970
35
2778
Caribbean Cocktail with Rum
1000
400
Rum 1 %
1400
1000
250
Milk 36 %
140
13
260
255
1050
55
3023
Chestnut & Vanilla
250
250
1000
250
Black 55 %
160
13
110
190
1265
40
3028
Citrus Fruit Cocktail with Cointreau®
1000
400
Spicy Mango
1000
450
Mandarin
Mango
Orange & Bitter Orange
Pear
4248
Mandarin
3volets_Tableaux Glaciers_GB-2.indd 1-3
1000
Green Apple
Citrus Fruit Cocktail
with Cointreau®
1000
450
White
90
20
385
300
1725
65
4035
1000
330
Milk 36 %
165
16
340
280
1420
80
3631
Pink Grapefruit
1000
215
White
120
15
210
340
1145
30
3075
Pumpkin
1000
175
White
140
14
135
440
930
25
2859
Pineapple
1926
®
400
Rum 1 %
900
6
450
Cointreau® 1 %
1856
6
450
Rum 1 %
1906
Defrost the fruit puree. Mix the whipped cream and the fruit puree. Pour into a mould and freeze. Zabaglione: In warm water or in a microwave, heat
500 g sugar with 250 g yolks at 85°C. Beat this mix. At 30°C, add the melted gelatine and leave to cool while continuing to whisk.
3/10/08 12:13:55
Recipes created by Ollivier Christien Pastry Chef
and Emmanuel Ryon - MOF 2000.
ICE CREAM (g)
Les vergers Boiron
Product
Total
Fruit
dry
puree*
matter
Whole
milk
Milk Powdered
cream
milk
Saccharose
35 %
0%
Atomised
glucose
Invert
sugar
Table chart for fruit puree use
ICE-CREAM MAKERS
Stabiliz. Total
comp. weight
Table chart for fruit puree use
Fruit puree
Sorbets, ice cream, fruit & chocolate ice creams, fruit parfaits
Apricot
21
1 000
750
188
150
225
75
100
13
2 500
LES VERGERS BOIRON EXPERTISE
Banana
22
1 000
761
394
155
310
113
73
11
2 817
Blackcurrant
23
1 000
1 152
227
161
297
91
91
12
3 030
Blood Peach
15
1 000
435
196
152
252
87
43
9
2 174
Coconut
13
1 000
1 482
250
196
393
143
89
18
3 571
• Meticulously selected fruits from all around the world, for their unique flavours.
• Fruits are assembled for their taste, colour and texture, a guarantee of
constant quality.
• The rapid heating and cooling pasteurizing process is adapted to each fruit,
preserving the fresh taste and colour of the fruit.
Cranberry
& Morello Cherry
36
1 000
1 111
56
139
306
83
72
11
2 778
Fruits of the Orchard
21
1 000
1 167
267
220
467
83
117
13
3 333
Green Apple
23
1 000
750
188
150
225
75
100
13
2 500
Guava
20
1 000
750
188
150
225
75
100
13
2 500
Lemon
15
1 000
2 856
134
321
599
118
294
27
5 348
Lime
9
1 000
3 235
129
400
647
147
294
29
5 882
Lychee
18
1 000
1 029
206
176
324
118
74
15
2 941
Mango
16
1 000
1 167
267
220
467
83
117
13
3 333
Mara des bois
Strawberry
PACKAGING
18
1 000
651
186
116
186
70
107
9
2 326
Orange
& Bitter Orange
20
1 000
733
227
173
333
107
80
13
2 666
• Trays of 1 kg (2,2Ibs), carton of 6.
• 10 kg buckets are available for certain references.
Passion fruit
13
1 000
2 526
632
237
526
105
211
26
5 263
Pear
22
1 000
750
188
150
225
75
100
13
2 500
Pineapple
25
1 000
182
182
136
182
73
55
9
1 818
Pink Grapefruit
18
1 000
1 029
206
176
324
118
74
15
2 941
Pumpkin
4
1 000
182
182
136
182
73
55
9
1 818
Raspberry
19
1 000
750
188
150
225
75
100
13
2 500
Red Berries
20
1 000
750
188
150
225
75
100
13
2 500
Rhubarb
4
1 000
182
182
136
182
73
55
9
1 818
Strawberry
18
1 000
651
186
116
186
70
107
9
2 326
Tropical Fruit
19
1 000
1 029
206
176
324
118
74
15
2 941
White Peach
16
1 000
435
196
152
252
87
43
9
2 174
Caribbean Cocktail
with Rum
21
1 000
651
186
116
186
70
107
9
2325
Chestnut & Vanilla
33
1 000
1 027
319
103
143
73
27
11
2 703
Citrus Fruit Cocktail
with Cointreau®
21
1 000
750
188
150
225
75
100
13
2 500
Mint
3
1000
3235
129
400
647
147
294
29
5 882
Spicy Mango
21
1 000
1 111
56
139
306
83
72
11
2 778
Strawberry & Mint
21
1 000
1 482
250
196
393
143
89
18
3 571
• Controlled and constant quality all year round.
• Flavour and colour of fruit remain intact.
• A ready-to-use product that is used as fresh fruit, saving the time normally
spent on washing, stoning and pitting, hulling and crushing, etc.
• A product available all year round.
• Practically packaged in a 1 kg tray, making it possible to unmold, portion and
pour the puree with ease.
DEFROSTING METHODS
• It is recommended to defrost the puree at a temperature between
+2°C and +4°C for 24 to 48 hours in order to get an optimum quality.
• It is possible to defrost the product in a bain-marie or in a microwave
at a moderate temperature.
• When the puree is defrosted, remove the sealed protective film and pour out.
• If only part of the puree is required, unmold the still-frozen puree and take
the desired portion.
STORAGE CONDITIONS
• Store the product at a temperature of -18°C (see best-before date on packaging).
• After defrosting, the product performs as a fresh product. Keep it at +2°C/+4°C
and use it rapidly. Do not refreeze.
Our recipe book is available on our website: www.lesvergersboiron.com
Food safety: Boiron Frères SAS located in Valence (France)
has developed an HACCP approach since1996 and is ISO 9001 and ISO 14001 certified.
Concentrated Preparation
Your distributor
Lemon
500
5 712
260
640
1 200
240
300
50
8 902
Mandarin
500
950
300
230
440
140
105
17
2 682
Orange
500
1 200
360
280
540
170
125
25
3 200
* Or Concentrated Preparation.
Defrost the fruit puree. Heat the whole milk and the cream. Make a dry mix with the saccharose, glucose and stabilizer. When the milk
reaches 35°C, pour in the dry mix. At 60°C, add the powdered milk, then bring to 85°C. Add the syrup into the fruit puree, blend and leave
to rest 3 hours minimum before placing in the ice-cream maker.
3volets_Tableaux Glaciers_GB-2.indd 4-6
For any further information, contact :
Tel.: 33 (0)4 75 47 87 00
or visit our website:
www.lesvergersboiron.com
P EFC /1 0 -3 1 -1 3 0 6
Creation: Tangerine / RMP – Les vergers Boiron © 08/10 - Photos: Y. Bagros - All rights reserved - Boiron Frères S.A.S. au capital de 1 000 000 euros - RCS 542 015 763 Romans sur Isère - DCT01G-C
ADVANTAGES
3/10/08 12:14:10
Recipes created by Ollivier Christien
Pastry Chef.
SORBET (en g)
Les vergers Boiron
Product
Quantity
Atomised
Stabilizer
glucose
Invert
sugar
Saccharose
Water
Flavour enhancer
Total
weight
33
193
516
Amaretto 1 %
1834
Fruit puree
Apricot
Fruit puree
Apricot
1000
83
8
Recipes created by David Wesmaël - MOF 2004.
FRUIT & CHOCOLATE ICE CREAM (g)
Quantity
Chocolate
Atomised
glucose
Stabilizer
compound
Invert
sugar
Saccharose
Whole
milk
Milk
powder
0%
Total
weight
1000
225
White
85
14
205
250
970
35
2784
1000
205
Milk 36 %
130
12
220
250
920
45
2782
Recipes created by David Wesmaël - MOF 2004.
FRUIT & CHOCOLATE ICE CREAM (g)
Fruit puree
Quantity
Raspberry
Atomised
glucose
Chocolate
Stabilizer
compound
Invert
sugar
Saccharose
Whole
milk
Milk
powder
0%
Total
weight
1000
300
White
90
17
270
325
1260
45
3307
1000
220
Milk 36 %
140
14
240
310
1055
50
3029
1000
335
Black 55 %
190
16
140
250
1650
55
3636
1000
155
White
90
13
160
285
870
25
2598
1000
305
Milk 36 %
60
15
265
280
1055
45
3025
Banana
1000
125
13
15
419
1190
0 % milk powder 50 g
2762
1000
755
White
125
31
585
610
3025
115
6246
Black Cherry
1000
91
9
20
304
595
Kirch 1 %
2019
1000
560
Milk 36 %
255
24
515
570
2505
130
5559
Blackberry
1000
83
8
33
183
524
Fruit brandy 1 %
1832
1000
560
Black 55 %
290
24
175
420
2990
90
5549
Blackcurrant
1000
130
13
20
445
1275
Redcurrant IQF 20 %
2883
1000
225
White
85
14
205
240
975
35
2779
Redcurrant
1000
245
White
90
15
225
335
1080
35
3025
2799
Banana
Blackberry
Red Berries
Blood Orange
1000
100
8
25
188
503
Zest / 0 % milk powder
1824
1000
205
Milk 36 %
130
12
220
240
925
45
2777
Rhubarb
1000
195
White
125
14
155
425
855
30
Blood Peach
1000
83
8
25
247
461
Peach liqueur
1825
Black Cherry
1000
195
White
90
14
155
355
960
30
2799
Strawberry
1000
250
White
75
13
225
225
940
40
2768
Blueberry
1000
91
9
36
249
613
Fruit brandy 1 %
1999
Blackcurrant
1000
790
White
130
33
610
640
3180
120
6503
Tropical Fruit
1000
275
Milk 36 %
125
13
285
275
990
65
3028
1000
715
Milk 36 %
295
28
655
695
3010
165
6563
White Peach
1000
145
White
85
11
145
285
690
20
2381
1000
145
White
100
12
145
225
735
20
2382
Wild Strawberry
1000
305
White
115
19
285
460
1560
45
3789
Coconut
1000
114
11
40
341
990
Grated coconut 5 %
2496
Cranberry & Morello Cherry
1000
90
9
35
190
676
Morello cherry IQF 5 %
2000
Fig
1000
100
10
20
365
725
Raspberry IQF 25 %
2220
1000
165
Milk 36 %
140
12
185
230
795
40
2567
405
White
120
20
355
385
1655
60
4000
1992
225
Black 55 %
100
14
205
245
955
35
2779
Caribbean Cocktail
with Rum
1000
1000
1000
365
Milk 36 %
205
18
375
385
1570
85
4003
1661
Blood Peach
1000
145
White
85
11
145
285
690
20
2381
Chestnut & Vanilla
1000
175
White
130
9
215
185
1120
25
2859
1000
195
White
90
14
190
300
975
30
2794
1000
195
Milk 36 %
175
9
260
195
1195
45
3074
1000
200
White
110
14
190
265
1000
30
2809
1000
180
Milk 36 %
150
13
200
265
955
40
2803
1000
225
Black 55 %
175
14
105
220
1270
35
3044
Fruits of the Orchard
Fruits of the Sun
1000
1000
91
91
9
8
25
25
230
112
637
425
Kirch 1 %
Orange liqueur 1 %
Blood Orange
Green Apple
1000
91
9
30
218
645
Fresh basil
1993
Blueberry
Guava
1000
91
9
30
258
605
Orange liqueur 1 %
1993
Coconut
Kalamansi
1000
167
17
20
833
1668
Mandarin zest
3705
Kiwi
1000
100
13
30
522
1075
Orange liqueur 1 %
2740
Lemon
1000
214
18
20
732
1964
Zest 2pcs
1000
690
White
115
28
580
515
2655
105
5688
1000
505
Milk 36 %
230
22
510
480
2180
120
5047
Fig
1000
215
White
100
15
170
420
1125
30
3075
3948
Fruits of the Orchard
1000
155
White
90
13
160
270
890
25
2603
Fruits of the Sun
1000
130
White
90
10
130
145
635
20
2160
Lime
1000
214
18
20
821
1875
Zest 2pcs
3948
Lychee
1000
137
11
30
273
1034
Orange liqueur 1 %
2485
Mandarin
1000
100
8
33
135
556
Mandarin zest
1833
Mango
1000
100
10
25
335
755
Passoa 1 %
2225
Mara des bois Strawberry
1000
91
9
36
286
576
Fresh basil
1999
1832
Melon
1000
83
8
33
203
504
Sherry vinegar 1 %
Mirabelle Plum
1000
91
9
25
285
615
Fruit brandy 1 %
2025
Morello Cherry
1000
91
9
36
188
675
Kirch 1 %
2000
Orange & Bitter Orange
1000
100
8
33
188
503
Orange zest
1833
Papaya
1000
103
9
20
285
500
Orange liqueur 1 %
1917
Passion fruit
1000
125
13
30
456
1116
Passoa / 0 % milk powder 50 g
2740
Pear
1000
83
8
33
190
518
Fruit brandy 1 %
1833
1980
Pineapple
1000
91
9
20
190
670
Verbena
Pink Grapefruit
1000
120
10
30
285
745
Orange liqueur 1 %
2190
Pomegranate
1000
130
8
20
370
495
Kirch 1 %
2023
Pumpkin
1000
140
10
20
397
653
Orange liqueur 1 %
2220
Raspberry
1000
91
9
25
248
614
Fruit brandy 1 %
1987
Red Berries
1000
91
9
30
247
618
Balsamic vinegar 1 %
1995
Redcurrant
1000
91
9
36
276
585
Redcurrant wine 5 %
1998
Rhubarb
1000
127
9
20
374
490
Rhubarb liqueur
2020
Strawberry
1000
76
8
25
161
300
Balsamic vinegar 1 %
1570
Tropical Fruit
1000
61
8
30
202
366
Banana puree 10 %
1667
White Peach
1000
83
8
25
247
461
Peach liqueur
1825
Wild strawberry
1000
114
11
30
382
1194
Balsamic vinegar 1 %
2731
Caribbean Cocktail with Rum
1000
120
10
30
285
745
0 % milk powder 50 g
2190
Chestnut & Vanilla
1000
130
5
80
140
845
0 % milk powder 50 g
2200
Citrus Fruit Cocktail with Cointreau®
1000
109
9
30
218
637
Orange liqueur 1 %
2003
Mint
1000
132
13
53
368
1066
Fresh mint
2632
Spicy Mango
1000
109
9
36
231
614
Orange liqueur 1 %
2000
Strawberry & Mint
1000
83
8
33
190
516
Balsamic vinegar 1 %
1831
Concentrated Preparation
Blood Orange
500
166
12
50
870
2650
Fruit zest
150
Milk 36 %
125
10
165
150
690
35
2325
1000
155
White
90
13
160
255
895
25
2593
Guava
1000
245
White
90
15
225
320
1095
35
3025
1000
270
Milk 36 %
155
15
285
330
1185
65
3305
1000
675
White
165
33
525
1000
3195
100
6693
1000
920
Milk 36 %
380
36
845
1080
3905
215
8381
Kalamansi
1000
755
Black 55 %
390
32
240
835
4075
120
7447
Kiwi
1000
335
White
100
20
300
605
1750
50
4160
Lemon
1000
590
White
215
32
455
880
3230
90
6492
Lime
1000
590
White
215
32
455
970
3140
90
6492
Lychee
Lemon
500
250
19
80
1500
3980
Fruit zest
6329
500
167
12
80
836
2650
Fruit zest
4245
Orange
500
166
12
50
842
2620
Fruit zest
4190
Defrost the fruit puree. Heat the water. Make a dry mix with the saccharose, glucose and stabilizer. When the water reaches 45/50°C, pour in the dry mix.
Stir and bring up to 85°C. Leave to mature for 3 hours minimum in the refrigerator. Add the syrup into the fruit puree (and the inverted sugar if necessary).
Blend well before placing in the ice-cream maker. Store at -18°C.
1000
690
White
135
28
580
445
2700
105
5683
1000
625
Milk 36 %
280
24
620
440
2550
145
5684
Mint
Spicy Mango
Strawberry & Mint
1000
795
White
130
33
670
565
3260
120
6573
1000
720
Milk 36 %
185
18
670
250
3085
165
6093
1000
590
Black 55 %
200
15
195
55
3220
95
5370
1000
365
White
110
18
320
325
1445
55
3638
1000
330
Milk 36 %
185
16
340
320
1365
75
3631
1000
225
White
85
14
205
245
970
35
2779
Heat the fruit puree and at 30°C, add the milk powder. Proceed with the cooking and when 45°C are reached, add the sugars: atomized glucose, invert
sugar, saccharose previously mixed with the stabilizer. Proceed with the heating and when 60°C are reached, add the grated chocolate and cook.
Finally, bring up to 85°C and mix regularly. Cool down and place at 4°C during 12 hours minimum. Place in the ice-cream maker.
Recipes created by Ollivier Christien Pastry Chef.
FRUIT PARFAITS (g)
Fruit puree
Quantity
Zabaglione
Gelatine
Cream
35 % fat
Enhancer
Total weight
1000
180
White
100
12
175
180
890
25
2562
Apricot
1000
450
6
400
Fruit brandy 1 %
1856
1000
205
Milk 36 %
145
13
220
190
960
45
2778
Banana
1000
450
6
500
Rum 1 %
1956
1000
205
Black 55 %
160
13
95
135
1135
30
2773
Blackcurrant
1000
470
6
450
Redcurrant IQF
1926
1000
405
White
100
20
315
435
1665
60
4000
Coconut
1000
470
6
450
1000
365
Milk 36 %
185
18
335
435
1580
85
4003
Kalamansi
1000
850
20
2250
Lemon zest 2 pcs
4120
Mara des bois Strawberry
1000
300
White
90
17
270
360
1220
45
3302
Lemon
1000
800
20
2250
Lemon zest 2 pcs
4070
Melon
1000
145
White
85
12
145
240
735
20
2382
Lime
1000
850
20
2250
Lemon zest 2 pcs
4120
Mirabelle Plum
1000
155
White
90
13
120
325
865
25
2593
Lychee
1000
470
6
450
Cointreau® 1 %
1926
Morello Cherry
1000
200
White
90
14
190
235
1040
30
2799
Mandarin
1000
470
6
450
Cointreau® 1 %
1926
1000
220
Milk 36 %
140
13
240
250
1115
50
3028
Mango
1000
470
6
450
Cointreau® 1 %
1926
1000
145
White
100
12
145
225
735
20
2382
Mirabelle Plum
1000
470
6
450
Cointreau® 1 %
1926
1000
165
Milk 36 %
140
12
185
230
795
40
2567
Passion fruit
1000
550
2
450
Lemon zest 2 pcs
2002
1000
225
Black 55 %
100
14
205
245
955
35
2779
Pineapple
1000
470
6
450
Rum 1 %
1926
Papaya
1000
230
White
105
14
180
345
965
35
2874
Raspberry
1000
470
6
450
Cointreau® 1 %
1926
Passion fruit
1000
505
White
125
25
430
580
2255
75
4995
Rhubarb
1000
490
6
450
Kirch 1 %
1946
1000
455
Milk 36 %
230
22
460
580
2145
105
4997
Srawberry
1000
470
8
600
Lemon zest 2 pcs
2078
1000
460
Black 55 %
260
22
185
455
2540
75
4997
Tropical Fruit
1000
490
6
450
Cointreau 1 %
1946
1000
225
White
85
13
205
245
970
35
2778
Caribbean Cocktail with Rum
1000
400
Rum 1 %
1400
1000
250
Milk 36 %
140
13
260
255
1050
55
3023
Chestnut & Vanilla
250
250
1000
250
Black 55 %
160
13
110
190
1265
40
3028
Citrus Fruit Cocktail with Cointreau®
1000
400
Spicy Mango
1000
450
Mandarin
Mango
Orange & Bitter Orange
Pear
4248
Mandarin
3volets_Tableaux Glaciers_GB-2.indd 1-3
1000
Green Apple
Citrus Fruit Cocktail
with Cointreau®
1000
450
White
90
20
385
300
1725
65
4035
1000
330
Milk 36 %
165
16
340
280
1420
80
3631
Pink Grapefruit
1000
215
White
120
15
210
340
1145
30
3075
Pumpkin
1000
175
White
140
14
135
440
930
25
2859
Pineapple
1926
®
400
Rum 1 %
900
6
450
Cointreau® 1 %
1856
6
450
Rum 1 %
1906
Defrost the fruit puree. Mix the whipped cream and the fruit puree. Pour into a mould and freeze. Zabaglione: In warm water or in a microwave, heat
500 g sugar with 250 g yolks at 85°C. Beat this mix. At 30°C, add the melted gelatine and leave to cool while continuing to whisk.
3/10/08 12:13:55
Recipes created by Ollivier Christien Pastry Chef
and Emmanuel Ryon - MOF 2000.
ICE CREAM (g)
Les vergers Boiron
Product
Total
Fruit
dry
puree*
matter
Whole
milk
Milk Powdered
cream
milk
Saccharose
35 %
0%
Atomised
glucose
Invert
sugar
Table chart for fruit puree use
ICE-CREAM MAKERS
Stabiliz. Total
comp. weight
Table chart for fruit puree use
Fruit puree
Sorbets, ice cream, fruit & chocolate ice creams, fruit parfaits
Apricot
21
1 000
750
188
150
225
75
100
13
2 500
LES VERGERS BOIRON EXPERTISE
Banana
22
1 000
761
394
155
310
113
73
11
2 817
Blackcurrant
23
1 000
1 152
227
161
297
91
91
12
3 030
Blood Peach
15
1 000
435
196
152
252
87
43
9
2 174
Coconut
13
1 000
1 482
250
196
393
143
89
18
3 571
• Meticulously selected fruits from all around the world, for their unique flavours.
• Fruits are assembled for their taste, colour and texture, a guarantee of
constant quality.
• The rapid heating and cooling pasteurizing process is adapted to each fruit,
preserving the fresh taste and colour of the fruit.
Cranberry
& Morello Cherry
36
1 000
1 111
56
139
306
83
72
11
2 778
Fruits of the Orchard
21
1 000
1 167
267
220
467
83
117
13
3 333
Green Apple
23
1 000
750
188
150
225
75
100
13
2 500
Guava
20
1 000
750
188
150
225
75
100
13
2 500
Lemon
15
1 000
2 856
134
321
599
118
294
27
5 348
Lime
9
1 000
3 235
129
400
647
147
294
29
5 882
Lychee
18
1 000
1 029
206
176
324
118
74
15
2 941
Mango
16
1 000
1 167
267
220
467
83
117
13
3 333
Mara des bois
Strawberry
PACKAGING
18
1 000
651
186
116
186
70
107
9
2 326
Orange
& Bitter Orange
20
1 000
733
227
173
333
107
80
13
2 666
• Trays of 1 kg (2,2Ibs), carton of 6.
• 10 kg buckets are available for certain references.
Passion fruit
13
1 000
2 526
632
237
526
105
211
26
5 263
Pear
22
1 000
750
188
150
225
75
100
13
2 500
Pineapple
25
1 000
182
182
136
182
73
55
9
1 818
Pink Grapefruit
18
1 000
1 029
206
176
324
118
74
15
2 941
Pumpkin
4
1 000
182
182
136
182
73
55
9
1 818
Raspberry
19
1 000
750
188
150
225
75
100
13
2 500
Red Berries
20
1 000
750
188
150
225
75
100
13
2 500
Rhubarb
4
1 000
182
182
136
182
73
55
9
1 818
Strawberry
18
1 000
651
186
116
186
70
107
9
2 326
Tropical Fruit
19
1 000
1 029
206
176
324
118
74
15
2 941
White Peach
16
1 000
435
196
152
252
87
43
9
2 174
Caribbean Cocktail
with Rum
21
1 000
651
186
116
186
70
107
9
2325
Chestnut & Vanilla
33
1 000
1 027
319
103
143
73
27
11
2 703
Citrus Fruit Cocktail
with Cointreau®
21
1 000
750
188
150
225
75
100
13
2 500
Mint
3
1000
3235
129
400
647
147
294
29
5 882
Spicy Mango
21
1 000
1 111
56
139
306
83
72
11
2 778
Strawberry & Mint
21
1 000
1 482
250
196
393
143
89
18
3 571
• Controlled and constant quality all year round.
• Flavour and colour of fruit remain intact.
• A ready-to-use product that is used as fresh fruit, saving the time normally
spent on washing, stoning and pitting, hulling and crushing, etc.
• A product available all year round.
• Practically packaged in a 1 kg tray, making it possible to unmold, portion and
pour the puree with ease.
DEFROSTING METHODS
• It is recommended to defrost the puree at a temperature between
+2°C and +4°C for 24 to 48 hours in order to get an optimum quality.
• It is possible to defrost the product in a bain-marie or in a microwave
at a moderate temperature.
• When the puree is defrosted, remove the sealed protective film and pour out.
• If only part of the puree is required, unmold the still-frozen puree and take
the desired portion.
STORAGE CONDITIONS
• Store the product at a temperature of -18°C (see best-before date on packaging).
• After defrosting, the product performs as a fresh product. Keep it at +2°C/+4°C
and use it rapidly. Do not refreeze.
Our recipe book is available on our website: www.lesvergersboiron.com
Food safety: Boiron Frères SAS located in Valence (France)
has developed an HACCP approach since1996 and is ISO 9001 and ISO 14001 certified.
Concentrated Preparation
Your distributor
Lemon
500
5 712
260
640
1 200
240
300
50
8 902
Mandarin
500
950
300
230
440
140
105
17
2 682
Orange
500
1 200
360
280
540
170
125
25
3 200
* Or Concentrated Preparation.
Defrost the fruit puree. Heat the whole milk and the cream. Make a dry mix with the saccharose, glucose and stabilizer. When the milk
reaches 35°C, pour in the dry mix. At 60°C, add the powdered milk, then bring to 85°C. Add the syrup into the fruit puree, blend and leave
to rest 3 hours minimum before placing in the ice-cream maker.
3volets_Tableaux Glaciers_GB-2.indd 4-6
For any further information, contact :
Tel.: 33 (0)4 75 47 87 00
or visit our website:
www.lesvergersboiron.com
P EFC /1 0 -3 1 -1 3 0 6
Creation: Tangerine / RMP – Les vergers Boiron © 08/10 - Photos: Y. Bagros - All rights reserved - Boiron Frères S.A.S. au capital de 1 000 000 euros - RCS 542 015 763 Romans sur Isère - DCT01G-C
ADVANTAGES
3/10/08 12:14:10