AGROBAR is the largest Russian producer of natural purees made of fruit, vegetables, and berries, with the product range including over 70 types of puree. AGROBAR was founded in 2017 by professionals with 20 years of experience in the Hotel, Restaurant, Catering (HoReCa) segment
The company is on the rise and it currently has a vast distributor network across Russia and abroad
AGROBAR purees are a universally applicable solution for professional and household ideas
AGROBAR is a base for cocktails and mocktails, mousses, dessert fillings, pickles and sauces, as well as cream soups
The widest range of products on the market — over 70 types of puree, exclusive mixes, and no-sugar product line
It is only the finest berries and fruit by the best Russian and foreign agricultural holdings and farming enterprises that we use in our products
We have our own automated production facilities with the quality monitored at every stage — from raw material selection to finished product packaging
Our puree contains only natural fruit, berries, and vegetables, and less than 10% sugar
Professional integration of our products into clients’ processes
CITRUS FRUITS (no sugar)
The recipe is designed for 8 desserts.
Pastry chef: Olga Nikitina
Puree AGROBAR Orange – 300 gr
Sugar – 75 gr
Corn starch – 15 gr
Pectin NH – 6 gr
Orange slices – 100 gr
Combine sugar with pectin and starch. Add, stirring to the orange puree, bring to a boil, add the orange slices and boil for 1 minute. Pour into 4 cm hemisphere molds, stabilize in the fridge and then freeze. Glue each pair together to make a ball.
MOUSSE ON COTTAGE CHEESE
Yolks – 50 gr
Sugar – 70 gr
Water – 20 gr
Whipped egg yolks
Cottage cheese – 300 gr
Trimoline – 20 gr
Gelatin – 7 gr
Cream 33% - 350 gr
Combine water and sugar, boil the syrup to 115 degrees. At this time beat the yolks to a light mass, pour in the hot syrup and beat until the mass cools. Beat cream cheese, add trimoline, zest, swollen and melted gelatin and mix. Add the beaten yolks, then the cream whipped to soft peaks and mix gently.
Compound: Pour half of the mousse onto the bottom of the Silicomart ball mold, then place the frozen filling, fill the top with mousse and freeze. Remove the blanks from the mold and make an incision in the upper part with a knife.
White chocolate – 100 gr
Cocoa butter – 100 gr
Red and yellow fat-soluble dye.
Melt cocoa butter, mix with chocolate and dye, beat with a blender. Use at 45 degrees.
Dip the cake into the glaze with a skewer then spray the glaze from the spray gun on the cakes, then spray a neutral gel. Decorate with a chocolate tail.
CAKE WITH FIGS, RASPBERRIES AND ALMOND-FIG BLANCMANGE
In the bowl of the mixer combine salt, powder and cold butter and use the nozzle “paddle” or “hook” turn the mixture into crumbs (about 1 minute). Add both types of flour and turn on the mixer again. As a result, the structure of the mass should resemble sand or fine crumbs. Add the eggs, pre-mixed with a whisk, mix the dough in a mixer until smooth. Roll out the dough between two layers of parchment and put it in the fridge for 1-2 hours before forming tarts. After forming the dough pieces, you can also put them in the fridge for 30-40 minutes. Bake at 160 degrees for 15-20 minutes until ruddy.
MOUSSE “VANILLA ICE-CREAM”
Soak gelatin in cold water according to the instructions, let it swell. Grind the yolk until smooth, add sugar, grind again. Bring the milk to a boil, pour a thin stream into the yolk mass, stirring constantly. Put the whole mixture on the heat and, stirring constantly with a silicone spatula, bring the mass to a light thickening (about 80 degrees), remove from the heat, add the dissolved gelatin, cover with food wrap “in touch”, cool. Beat the cream with vanilla (paste or essentia) to soft peaks, combine with the custard base, spread over the cakes, put 2-3 raspberries in the mousse, put in the cold for 30 minutes.
Soak gelatin in cold water according to the instructions, let it swell. Combine all the puree with sugar, bring to a boil over medium heat, but do not boil. Dissolve the gelatin, add to the fruit mixture and mix. Cool to 40-45 degrees, put the mass on the cooled cakes with ice-cream mousse. Put it in the fridge.
Soak gelatin in cold water according to the instructions, let it swell. Combine milk, sugar, flour, puree and syrup, bring to a boil and remove from heat. Dissolve the gelatin in the microwave (10 seconds), add to the mass and cool to 45 degrees. Beat the cream to soft peaks, combine with the almond-fruit part, put in silicone molds “Pointe”, add 1-2 raspberries and freeze.
COMPOUND: Cover the frozen parts with chocolate velour (white chocolate and cocoa butter in a ratio of 1:1, temperature 30 degrees), put it on tarts. The sides of the cakes are decorated with crumbs.