The perfect tasteof fruit

The FRUTA PETIT dehydrated fruit line was developed to create the most diverse and tasty recipes, which will guarantee innovation, flavour and practicality in your daily life.

EMABALAGEM FRUTA PETIT MAÇÃ

Flavour and practicality thatenrich your recipe

Using fruits in recipes may not be such a simple task, isn't it? Thinking of making the use of fruits in recipes easier and perfecting textures and flavours, POLPA BRASIL developed through a dehydration process the FRUTA PETIT line, which are small pieces of dehydrated fruits with unique textures and remarkable flavours. This line will surprise even the most demanding palates. Give it a try!

Chef Fabrice Le Nud

Best Confectionery Chef for 6 consecutive years

Add the intense fruit flavours and aromas to your recipes with FRUTA PETIT, with practicality and versatility you can create incredible recipes or add a touch of sophistication and refinement to that traditional recipe and surprise your customers.

EMABALAGEM FRUTA PETIT MAÇÃ

ADVANTAGES OF USE:

    • Shelf Life

      Fruta Petit does not change the shelf life of your product.

    • Ready to use

      No need to rehydrate

    • Non perishable

      Fruta Petit does not need to be refrigerated.

    • No preparation

      Fruta Petit can be used directly in the mixture.

    • Different Flavours

      Banana, Guava, Orange, Apple, Passion Fruit and Strawberry

    • More Fruit

      Fruta Petit contains 70% fruit pulp.

ADD MORE FLAVOURto your recipes

They are very tasty, practical and versatile. With several fruit options, your recipes gain more life with FRUTA PETIT

Banana

It has a sweet and soft pulp and a pleasant aroma, it is usually eaten ripe, when green it has an astringent taste.

Fun fact

Although they look dry and firm, bananas are made up of 75% water.

Guava

Sweet and sour, guavas can be used in various areas of cooking.

Fun fact

The explanation for the name "Romeo and Juliet" is simple to understand, just like the couple in love, the two ingredients are very different but combine perfectly. Some flavours even look like they were born for each other.

Orange

The taste of orange varies from sweet to slightly sour.

Fun fact

Did you know that in 2014 Marvel created a new superhero, Captain Citrus, who drinks orange juice and gives some help to the Avengers?

Apple

Apples have a sweet taste, they are lightly juicy and have a delicious scent.

Fun fact

The apple is a pseudo fruit, the true fruit of the apple is the central portion, where the seeds are located.

Passion Fruit

Its sour and sweet taste blends perfectly with sweeter pastries and fillings.

Fun fact

The Passionfruit tree is native to Tropical America and there are more than 150 species. Maracujá (Passionfruit), in the Tupi language, means "food inside the gourd".

Strawberry

Sensuous in colour and with a thought-provoking flavour, strawberries taste sour and sweet and are delicious.

Fun fact

The strawberry is the only fruit to have seeds outside and on average, a strawberry has about 200 seeds.

PRACTICALITY AND VERSATILITYto create your recipes

Fabrice Le Nud

Chef Pâtissier
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Madeleines

PREPARATION TIME

30 minutes

YIELD

40 Madeleines of 15 grams

Ingredients
  • 3 eggs
  • 150g of sugar
  • 185g of all-purpose flour
  • 10g of baking powder
  • 110g melted butter
  • 35ml of milk
  • 150g FRUTA PETIT of your choice
Method of preparation
  1. Beat the eggs with the sugar.
  2. In a separate bowl, sift the flour and baking powder and mix them.
  3. With the spatula, mix in 1 with 2 smoothly, without giving too much of a stretch.
  4. Add the melted butter and the milk.
  5. Add the FRUTA PETIT chosen.
  6. Place in the small silicone molds and bake at 160ºC for around 20 minutes, depending on the size of the tray.
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FRUIT CREPES

PREPARATION TIME

10 minutes

YIELD

10 crepes of 65 grams

Ingredients
  • 125g of all-purpose flour
  • 250ml of milk
  • 2 eggs
  • 7,5g of sugar
  • A pinch of salt
  • 25ml of oil
  • 1 teaspoon of orange zest
  • 125g FRUTA PETIT of your choice
Method of preparation
  1. In a bowl mix the eggs, salt, sugar and the orange zest.
  2. Add the flour and mix well.
  3. Gradually add the milk, and at last the oil.
  4. Add the fruit to the mix.
  5. Cook the mix as a pancake in a frying pan.
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FRUITS BRIOCHE

PREPARATION TIME

20 minutes
12h rest
1h growth

YIELD

5 Brioches of 140 grams

Ingredients
  • 250g of all-purpose flour
  • 3 eggs
  • 25g of sugar
  • 7.5g of fresh yeast
  • 6.25g of salt
  • 150g of butter
  • 12.5ml of orange blossom water (or rum)
  • 100g of FRUTA PETIT of your choice
Method of preparation
  1. In the mixer mix the flour, sugar, salt, yeast and eggs.
  2. Mix for 5 minutes.
  3. Add the butter in cubes and the orange blossom water (or Rum) - mix well.
  4. Place in the refrigerator for 12 hours before using. The dough should be chilled enough to become firm.
  5. Roll the dough with the help of a rolling pin and add the FRUTA PETIT chosen to the dough.
  6. Divide the dough into 5 pieces and roll into a ball carefully so as not to heat up the dough.
  7. No need to stretch it.
  8. Let it grow for an hour on a greased baking tray.
  9. Brush with a whole beaten egg and bake in the oven at 180ºC.
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CHOCOLATE BROWNIE

PREPARATION TIME

30 minutes

YIELD

5 brownies of 100g

Ingredients
  • 2 eggs
  • 40ml of honey
  • 65g of sugar
  • 40g of macadamia flour
  • 60g of all-purpose flour
  • 60ml of cream
  • 5g of baking powder
  • 10g of cocoa powder
  • 40g of butter
  • 25g of 70% chocolate
  • 120g of FRUTA PETIT of your choice
Method of preparation
  1. In a bowl, sift the flour, baking powder and cocoa powder and add the macadamia flour.
  2. In another bowl, mix the eggs, honey and sugar.
  3. In a saucepan, boil the cream with the butter. After boiling, mix with the 70% chocolate and remove from the heat.
  4. Mix no. 1 (powder mixture) with no. 2. After that, add in no. 3 slowly.
  5. Once the mix is uniform, add the FRUTA PETIT.
  6. Pour the mix into a greased tray.
  7. Bake in the oven at 160°C for 10 to 15 minutes for small brownies. A large brownie can be made in a baking tray and then cut, however, a longer time in the oven and lower temperature are needed.
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FLORENTINES

PREPARATION TIME

30 minutes

YIELD

10 Florentines of 35g

Ingredients
  • 100ml of cream
  • 75g of sugar
  • 50g of butter
  • 25ml of honey
  • 25g of corn glucose
  • 100g of FRUTA PETIT of your choice
  • 125g of rolled almonds
  • 40g of all-purpose flour
Method of preparation
  1. Boil all the ingredients in a pan, except the flour and the fruits.
  2. After boiling, add the flour and the FRUTA PETIT away from the stove.
  3. Place one tablespoon of dough into a silicone tray of your choice. In the oven, the dough melts and spreads around the shape of the tray.
  4. Bake in the oven at 160ºC, for 15 to 20 minutes, becoming firm underneath.
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ENGLISH CAKE

PREPARATION TIME

60 minutes

YIELD

2 cakes of 500g

Ingredients
  • 260g of sugar
  • 4 eggs
  • A pinch of salt
  • 120ml Whipping cream
  • 5g of orange zest
  • 200g of all-purpose flour
  • 10g of baking powder
  • 250g of FRUTA PETIT of your choice
Method of preparation
  1. In a bowl, mix the eggs, sugar and salt.
  2. Add the cream and the orange zest.
  3. Add the sifted flour and baking powder.
  4. Lastly, mix in the FRUTA PETIT.
  5. Bake in simple cake trays at 150ºC for 60 minutes.
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PASSION FRUIT TARTELETTE

PREPARATION TIME

60 minutes

YIELD

16 Tartelettes of 60g

Sweet dough

Ingredients
  • 540g of all-purpose flour
  • 60g of cashew flour
  • 240g of butter
  • 2 eggs
  • 240g of sugar
Method of preparation
  1. In the mixer, use a flat beater to mix the flours and the butter until you get a bran.
  2. In a separate container, mix the eggs and sugar with a fouet.
  3. Incorporate no. 2 with no. 1 until a uniform mix is obtained.
  4. Keep in the fridge to cool.
  5. To mold, flatten the dough to around 3 mm thick with the help of a rolling pin, because the dough grows a bit when baking.
  6. Grease the baking trays and line with the dough.

Passion fruit cream

Ingredients
  • 3g of sheet gelatin (or 1.5 sheets)
  • 100ml of fresh passion fruit juice
  • 200g of sugar
  • 1 egg yolk
  • 3 eggs
  • 220g of butter
  • 200g of FRUTA PETIT of your choice
Method of preparation
  1. In a pan, put the passion fruit juice and half the butter to boil.
  2. In a bowl mix the yolk, eggs and sugar.
  3. When boiling, strain the egg in the pan and cook for 2 minutes.
  4. Away from the stove, add the hydrated gelatin and store in the fridge.
  5. After cooling, add the rest of the butter and beat with a mixer or a powerful blender to make an emulsion.
  6. Add the Passion Fruit FRUTA PETIT.
  7. Stuff the sweet dough bases.
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WHERE TOfind us

Acre

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Alagoas

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Amapá

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Amazonas

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Bahia

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Ceará

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Distrito Federal

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Espírito Santo

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Goiás

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Maranhão

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Mato Grosso

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Mato grosso do sul

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Minas Gerais

NOVA SAFRA DISTRIBUIDORA DE ALIMENTOS | FOOD SERVICE - CONTAGEM-MG

Centro de Distribuição: Via Manoel Jacinto Coelho Júnior, 981. CEP: 32150-245

Lojas: Rodovia BR-040, km 688. CEP: 32145-900

+55 31 3394-1500

Pará

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Paraíba

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Pernambuco

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Piauí

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Paraná

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Rio de janeiro

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Rio Grande do Norte

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Rio Grande do Sul

CIERS DISTRIBUIDORA DE ALIMENTOS - RS

R. Frederico Mentz, 483, P5

+55 51 3374 2553

Rondônia

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Roraima

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Santa Catarina

CENTRAL ALIMENTOS MATRIZ ITAJAÍ/SC

Rua Francisco Reis, 435

+55 47 3341 9600

contato@centraldealimentos.com.br
CENTRAL ALIMENTOS FILIAL SÃO JOSÉ/SC

Av. Leoberto Leal, 1150

+55 48 3246 0835

contato@centraldealimentos.com.br
CENTRAL ALIMENTOS FILIAL CRICIÚMA/SC

Av. Santos Dumont, 785

+55 48 3433 1858

contato@centraldealimentos.com.br

Sergipe

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São Paulo

SORVEPAN - SP - RIBEIRÃO PIRES/SP

Av. Ver. Aroldo Alves Neves, 900

+55 11 4223-4555

vendas@sorvepan.com.br
SORVEPAN - SP - TREMEMBÉ/SP

Rua Luiz Gonzaga das Neves, 2217

+55 12 3672-2300

vendasvale@sorvepan.com.br

Tocantins

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