Passionfruit -- iTi tropicals March 2019 - 4

DESSERTS: BAKED, REFRIGERATED AND FROZEN

Passionfruit's luxuriously tropical
flavor and color elevates desserts-
baked, refrigerated and frozen-to
gourmet status. There are many varied approaches to incorporating this
versatile fruit.

Juices can replace liquids in
cakes, muffins and quick breads,
possibly allowing for a reduction in
added sugar as they add a natural
sweetness. After baking, a passionfruit icing or frosting may be applied.

"Since day one, Quicornac has led its business with
the values of sustainability and community engagement," says Mr. van Manen. "The business is 100% reliant on thousands of local farmers, whose farms vary in
size from small to large. Quicornac works closely with
the local growers to produce and export the highest
quality tropical fruits.
"In an effort to support sustainability in local businesses, Quicornac employees visit the farms that the
company sources fruit from and offers advice, supplies
and more to the farmers," he says. "The company is also
involved in the communities where it does business."
After the farmers harvest the fruit it is delivered in truckloads to the Quicornac facilities, where the fresh whole
passionfruit is screened, inspected and washed. Once
cleaned, the fruit is passed to a final selection table where
it is inspected and cleared for the extraction process.

Purees can be blended into pastry and pie fillings and cheesecake
layers, as well as baked in a soufflé or custard. Again, a passionfruit
topping adds an additional layer of
exotic indulgence.

"Specially designed extractors break down the fruit to
prepare it for processing and concentration," says Don
Giampetro, vice-president of innovation and quality at iTi
Tropicals. "After the seed fragments, peel and other solids are separated, the remaining juice and pulp provide
an enticing and robust flavor."
The juice is centrifuged, de-aerated and pasteurized in a sterilized circuit. If the resulting product
meets all quality standards, it is concentrated to the
desired Brix level. In the concentration step, water is
removed from the juice in a low-temperature process.
The aroma is recovered by a state-of the-art system
that homogenizes the captured aroma with the concentrated juice and restores the signature passionfruit sensory profile.
"Ready for packing, the pasteurized concentrate is
piped to the filling room where it is filled into bags/liners



Passionfruit -- iTi tropicals March 2019

Table of Contents for the Digital Edition of Passionfruit -- iTi tropicals March 2019

Passionfruit -- iTi tropicals March 2019 - 1
Passionfruit -- iTi tropicals March 2019 - 2
Passionfruit -- iTi tropicals March 2019 - 3
Passionfruit -- iTi tropicals March 2019 - 4
Passionfruit -- iTi tropicals March 2019 - 5
Passionfruit -- iTi tropicals March 2019 - 6
https://www.nxtbook.com/sosland/iti/2019_03_01
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