LUCIEN GEORGELIN
Fruit pasta for slicing
Fruit pasta for slicing
Product description

Lucien Georgelin innovates once again with an original fruit jelly format. Find your favorite flavors now in a 280g box of slicable fruit dough!

With over 60% fruit and no coating, our slicable fruit jellies contain less sugar than conventional fruit jellies.
All in an economical, fun format designed for gourmets.

These fruit jellies can be enjoyed at any time of day, just like confectionery! They also go perfectly with buttered toast or yoghurt.
To bring out the full flavor of the fruit, we recommend slicing the fruit into 2-3 mm thick slices using a lyre.

Revenue :

  • Apricot
  • Milling cutter
  • Raspberry
  • Pear
  • Peach vine
  • Assortment
What is the + so innovation ?

Slicable fruit pastes: more than 60% fruit in an economical, fun and innovative format for a treat at any time of day!

Ingredients

Apricot

Fruit pulp 62g* (apricot 31g*, apple 31g*), sugar, glucose syrup, gelling agent: pectins, acidifying agent: citric acid. *Quantities used to obtain 100g of finished product. Made in a workshop that uses nuts, milk, peanuts and gluten.

Milling cutter

Fruit pulp 63g* (strawberry 31.5g*, apple 31.5g*), sugar, glucose syrup, gelling agent: pectins, acidifying agent: citric acid. *Quantities used to obtain 100g of finished product. Made in a workshop that uses nuts, milk, peanuts and gluten.

Raspberry

Fruit pulp 63g* (raspberry 31.5g*, apple 31.5g*), sugar, glucose syrup, gelling agent: pectins, acidifying agent: citric acid. *Quantities used to obtain 100g of finished product. Made in a workshop that uses nuts, milk, peanuts and gluten.

Pear

Fruit pulp 62g* (pear 35g*, apple 27g*), sugar, glucose syrup, gelling agent: pectins, acidifying agent: citric acid. *Quantities used to obtain 100g of finished product. Made in a workshop that uses nuts, milk, peanuts and gluten.

Peach vine

Fruit pulp 62g* (vine peach 31g*, apple 31g*), sugar, glucose syrup, gelling agent: pectins, acidifying agent: citric acid. *Quantities used to obtain 100g of finished product. Made in a workshop that uses nuts, milk, peanuts and gluten.

Contact details
LUCIEN GEORGELIN
47 Route De La Prairie De Londres - 47200 Virazeil
+33553201520