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rogelfrut.com

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Rogelfrut was founded in 1978, but its roots delve into the rural traditions of the Varaita Valley. We are situated in the region of Piedmont , in northern Italy, in the lands of the historic Marquisate of Saluzzo, south of Turin: lands of master fruit farmers who know all the secrets of good fruit. These secrets are proudly preserved in Rogelfrut products: 100% natural frozen fruit from strictly selected crops.

For over thirty years, quality and innovation have played a major role in the history of Rogelfrut. Rogelfrut was the first European company in this sector to produce frozen IQF dices (apple, pear, and peaches) IQF slices (peaches, apples) and IQF halves apricots. These fruits do not change color for as long as 90 minutes after thawing: a result that earned Rogelfrut an international patent. This product reflects a success that has continued to repeat itself over time: each year, 4,000 tonnes are produced and mostly exported to be used in the production of fruit yogurt preparations. Other significant numbers describe the reality of Rogelfrut. Daily production capacity is about 20 tons of frozen products over two shifts (employing more than 70 workers). The company also has a storage capacity of approximately 8,000 pallets at -18°C. Last but not least, Rogelfrut is synonymous with high technology such as Atlas Pacific peeling, coring and slicing machinery, Urshell dicing machine, FrigoScandia double belt freezer, Best Genius Laser optical sorter machine. The professionalism of Rogelfrut has received various awards over the years.

Organic fruit purée

Choosing Rogelfrut, is simply natural with the Organic frozen fruit purée!The nature reveals it self in all its goodness, for ice cream even more delicious and healthy.

StrawberryRaspberryLemonPineappleBananaMango

Frozen Fruit purée

Strawberry RaspberryMix BerryBlack currantBlueberryApricotPeachMelon

AppleChestnutWatermelonPrickly PearPineappleConc. Passion FruitPassion FruitMix Tropical

MangoPapayaCoconutBananaCarrotPearSour Cherries

Technical data sheet. No coloring , no preservatives, no aromas. The product maintain his characteristic on color, flavor and aroma.

Packaging: 6x1 kg except the watermelon 12x500 g

Storage and shelf life: 30 months at a temperature of -18°C. (0° F)

Thawing: Soft thawingis the best way to maintain the natural fruit. You obtain it at room temperature or inside the refrigerator, while leaving the item in its container for 12 hours or at least for one night. When completely thawed, you must open the box and remove the required quantity. Speed thawingIn case to speed the process of thawing, the quickest method is to place the container in the running water.

Citrus juices

Lemon Juice - Primo FioreSorrento Lemon juice IGPMandarin Juice Tardivo di CiaculliSicilian Blood OrangePink GrapefruitLime

Frozen Lemon juice of Sorrento IGPA Rogelfrut exclusive; only fruits of the consortium for the protection of Sorrento Lemon.Frozen Lemon juice Primo FioreObtained from the first bloom of the lemon.Classic flavor of the Mediterranean tradition. Frozen Mandarin Juice Tardivo di Ciaculli Unique and unmistakable. Conquer the first taste.

Rogelfrut Jellies

The new masterpiece Puts your creativity to good use!From Rogelfrut the ingots of gelatin, 100% natural fruit, for the pastry and the artisanice-cram shop made in Italy.

Sorrento’s Lemon Juice (Fruit 45 %)Mandarin Tardivo di CiaculliStrawberryRaspberryBlood OrangeWild fruitsApricotSour cherriesAlso available Passion Fruit and Mango

Technical data sheet

Packaging: Frozen Sorrento Lemon Juice: 6x1 kgBlood Orange and Mandarin: 24x500gLime and Pink Grapefruit: 12x500gPrimo Fiore Lemon Juice: 24x500 g / 4x30 Kg

Storage and shelf life:30 months at a temperature of -18°C (0° F)


Ingredients: fruit, sugar, glucose, acidity corrector.

Packaging: A carton box with 10,4 kg of product, eight ingots, different flavors,1,3 Kg each.Single bags: Packaged on bags for 200 g of product just cubed and sugar-add.Distributed on carton box with 18 bags.

Storage and shelf life: Keep at room temperature, 12 months from the production date.

FRUIT 65%

StrawberryWild strawberryRaspberryBlueberryWild fruits

More than 30 incomparable flavors to make good use of your craftmanship.Whole or in pieces, the best quality fruit is selected and frozen to provide high-quality ingredients and a natural and fresh taste.

Apricot halvesSour cherriesPineapple cubesSliced BananaChestnutsSweet cherriesFigsStrawberries CalibratedStrawberries Toutvenent Strawberries Senga SenganaWild Strawberries Sliced KiwiWhole RaspberriesRaspberries Crumble6 fruit salad3 forest fruit salad4 forest fruit saladMango cubesSliced ApplesSliced Apples CalibratedApple cubesMelonBlueberriesLarge BlackberriesSmall BlackberriesPear cubesSliced PeachesPeaches cubesBlackcurrantRedcurrantSeedless grapesPlums

Is the frozen Rogelfrut fruit line, ideal for the decoration: the perfect brand between taste and creativity.


Packaging: Wild strawberries 250 gStrawberry, Raspberry, Blueberries 300 gWild fruit 300 g / 450 g


Frozen Fruit


Packaging: 2x2,5 kg

Particular packaging: Strawberry toutvenent and Senga Sengana 4x2,5 kgSweet Cherries and Plums 1x10 kg Seedless Grape 1x14 kg

Storage and shelf life: 30 months at a temperature of -18°C (0° F)

For sale on

Mall.

Frutta & Sapori

A Piedmont excellence. Was born the frozen purée of chestnuts, all the goodness of the Piedmont’s chestnut.Another step ahead of the Rogelfrut’s research for the pastry and the premium ice-cream shop.

Purée of chestnuts Hazelnuts

The Rogelfruts hazelnut are divided on: Premium and Extra. The available lines are:toasted hazelnuts, hazelnuts grain, hazelnut paste, shelled hazelnut, toasted and caramelized hazelnut grain.

Persi pien (Stuffed peaches)

The good taste for once Persi pien: a classic combination of Piedmont traditional sweets.Rogelfrut renews the tradition: what is born is the frozen peach purée and amaretti cookies.The excellence of a new flavor, all to be discovered.


Packaging: 6x1 kg: 5 Elopaks of Persi Pien + 1 Elopak of semi candid peach fruit (Fruit Pochée)



Packaging:on vacuum sealed bags of 2 kg, tins of 5 kg and plastic buckets of 10 kg

Storage and shelf life: dry place at room temperature for 24 months.

Purèdi CastagneIngredienti: castagne, saccarosio,glucosio.


Ingredients: chestnuts, sugar, glucose

Packaging: 6x1 kg

Storage and shelf life: 30 months at a temperature of -18°C. (0° F)In the fridge, after being thawed: 3 days

Suggestions:For a correct thawing, put the box in the fridge at night, at a temperature of +4°C and make use of it the next day.

Muchogusto

Fruit pochée (Semi candid fruit)

The true master’s touchIdeal for: Variegate ice creamProduction of shots (cups) Dessert sauce platInternal parfaitIcing for cakesSoft- iceFresh yogurtIce-cream Slush

Mucho GustoMuchogusto 1200 g Rogelfrut frozen fruit purée 200 g sugar 600 g water

Mucho gusto/Lemon flavor: 800 g Lemon Juice Primo Fiore 850 g sugar 2300 g water

Processing: Mix well all the ingredients, let it mature for 30 minutes, put it on the special molds. Allow frozen on the blast (-40°C ) for about 40 minutes.

R E C I P E S . T h e e x c l u s i v e p l e a s u r e o f y o u r c r a f t m a n s h i p

StrawberryMangoWild fruitsBlackberryPeachSweet cherryPineapple


Packaging:12x500 g

Storage and shelf life: 30 months at a temperature of -18°C (0° F)

Thawing: thaws out after 30 minutes and is ready for use while remaining soft on preparations in sub-zero temperature.

Mousse Palet Entries fruit (Palet) 1000 g frozen Rogelfrut Fruit Purée 100 g sugar 100 g dextrose 25 g gelatinRecipe for 5 to 16 Ø molds

Processing:Thaw mashed gently, slightly warmed to 35 ° C to dissolve sugars and gelatin previouslyhydrated, placed in the molds.Keep tightly covered at -18 ° C.

Meringue (Italian) 5 g Lemon juice Primo Fiore 300 g egg white 600 g sugar 100 g water

Processing: Mix well, heat all at 80 ° C and mount in the planetary medium speed, store in freezer.

Lemon Mousse 500 g Lemon juice Primo Fiore 400 g Italian meringue 500 g whipped cream 10 g gelling

Tropical mousse 1000 g Mashed mix frozen tropical Rogelfrut 400 g Italian meringue 1000 g whipped cream 25 g gelling

Mousse Raspberry, peach, apricot, banana,coconut, wild berries 1000 g frozen Rogelfrut Fruit Purée 600 g Italian meringue 900 g whipped cream 25 g gelatin

Processing: Mix the pulp of the gelling agent, add Italian meringue, then the cream, dress.

GlasseGlasse (transparent fruit*) 500 g apricot jellies 200 g frozen Rogelfrut Fruit Purée 200 g glucose paste 42 de 100 g invert sugar *You should preferably use: raspberry, apricot, mango, blueberry

Processing: Heat the ingredients gently with a spoon at the microwave taking care not to incorporate air to the recipe and do not exceed 50 ° C, let sit for a couple of hours, use at a temperature of 25 ° C, frosting well frozen mousse. Store in refrigerator for a week.

Granita2000 g frozen Rogelfrut Fruit Purée 600 g sugar 1400 g water

Processing: Mix the ingredients and pour the slush into the bell and cooled to -4/ -6 ° C maximum.

Lemon granita 800 g Lemon juice Primo Fiore 800 g sugar 2450 g water

Processing: Grate the lemon peel and leave to infuse for at least an hour.Mix the ingredients and pour the slush into the bell and cooled to -4 -6 ° C maximum.

Orange Granita*2000 g Orange juice 750 g sugar 1250 g water

Processing: Mix the ingredients and pour in the bell of slush and cooled to -4 -6 ° C max. * Also the flavor of: mandarin, grapefruit.

The cremolate is a product realized with water, fruit and sucrose. You can work it out with a vertical machine or horizontal as well, with a continuous scraping, so to obtain a structure finer than granite.

Strawberry Cremolata* 1500 g Frozen strawberry puree Rogelfrut 600 g sugar 1900 g water* Also in the flavors of melon, watermelon, pineapple

Strawberry-Orange Cremolata1000 g Frozen Strawberry purée Rogelfrut 500 g Blood Orange juice 650 g sugar1850 g water

Cremolate Granite

Fruttello1000 g frozen Rogelfrut Fruit Purée 250 g sugar 750 g water 10 g stabilizer

Lemon Frutello 800 g Lemon juice Primo Fiore 850 g sugar2300 g water 10 g stabilizer

Processing: Mix well all the ingredients, let it mature for 30 minutes, then put on their appropriate molds.Keep frizzing on the shock freezer, (-40°C) for at least 40minutes.

Sorbetti

New recipes? Check them out on www.rogelfrut.com

Bagne soft fruit 200 g frozen Rogelfrut Fruit Purée Lemon Juice Primo Fiore 400 g invert sugar 400 g water

Processing: Mix all ingredients and store in refrigerator for a week.

R E C I P E S . T h e e x c l u s i v e p l e a s u r e o f y o u r c r a f t m a n s h i pR E C I P E S . T h e e x c l u s i v e p l e a s u r e o f y o u r c r a f t m a n s h i p

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