Hotels, restaurants and catering
HoReCa
Fruit preparations, blueberry ripple and inclusions for hotels, restaurants and catering dessert menus. Available for sampling.
The problem
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.
The approach
The same core range used by ice-cream plants, packed and briefed for a HoReCa dessert menu.
Available formats
Preparation
Core fruits for a dessert or a dairy component.
Blueberry ripple
A ribbon for plated desserts and ice cream. Reduced-sugar option, on request.
Inclusion
Rum-raisin style (alcohol-free flavour) or nut pieces.
HoReCa briefs use the core range: fruit preparations, blueberry ripple and inclusions. They are available for sampling.
What to name
The dessert, the fruit, and whether the kitchen needs a preparation, a ripple or a piece. Nut inclusions are an allergen. A reduced-sugar ripple option is available on request.
Cheesecake and dessert-jar toppings are in development, not part of this sample-ready list. See the pilot line.