Frutabase aan The newest generation Frutabase Bursting with fruit and flavour = Ce DaeFine Zeelandia’s Frutabase Fruit filings are the flag bearers of tarts, pies and cakes. With the introduction of the newest generation of Frutabase, Fine Zeelandia has introduced the latest generation of Frutabase, prepared using the most modern technology and using fruit from the lush growing areas in Europe. A top quality product with real advantages. Ceci ed « o process in allkinds of cakes, pes and tats, from cream cakes and flans to fruteakes and in confectionery deco ion, tis the ultimate filling for tarts, cake slices and fingers fr se Cherries isa real winner, the idea filing forall manner of fruitcake and slice Frutabase can also be easly mixed in a bavarian cream and mousse. It's theultimate guarantee fora The new Frutabase products contain less sugar and contain more fruit, something which ensures a fresh fruity taste. Your products wil tay deliciously fresh in terms of Why Frutafill taste and appearance, Both you and your customers will notice the cfference and you will not be disappointed SEE eee See a as Frutabase Strawberry jam-packed with dee ma lesun-ripened strawberries Frutabase Blueberry characteristic taste of real blueberries ‘ Byori) Frutabase Chetty: chock fu solid july cherries ble Frutabase Blueberry + Blackcurrant : with the characteristic taste of real bluebertes and CREA blackeurran Boe aan cielAdvantages of Frutabase + More fruit and less sugar + Solid pieces of fruit + Pure fruit, fresh en fruity + Perfect bake stability + Perfect freezing stability + Longer storage life in and on top of the end product + Can be cut very well + Visible pieces of fruit, Advantages for the baker + Fruit from the fruit growing heart of Europe, fertile soilsand mild climate cording to hyper modern Western fruit + Fresh taste of pure fruit he original fruit structure le, can be cut very well30008 Sweet dough soog Rap 2008 Frutabase Strawberry 500g Frutabase Stramberry 900g Paktta Neutral Goog Strawberry nog. Chaco Decor 60g Montélanc ‘coal the sweet dough after mixing, before rolling out the dough, till alayerof 7 mm. Cut the bottoms with a ring (038 em) in which the dough wil be bake, Mix the raw materials mentioned as filling, and fil the centre ofthe bottom. 175 g dough compared to 80g of filling. Over ‘temperature: 200°C. Saking time. 25 minutes. the battom needs to be baked gold brown, Fllthe pe's wth Frutabase Strawberry and spray or brush them with Paletta Neutral. Decorate with fresh strawberty’s, Choco Decor and Mant lane Total 7 pcs. Fine Zeelandia Pvt.Ltd. Fine House, Anand) Steet, Off M.. Road, CChatkepar East, Mumbai - 40007, India Tel: #91) 22 2102 5000 to 15, e-mail infowtinezeelandia.com Web: wnwizeelandia.com 200g Digestive bscuts yoog Butter tbsp Sugar Filing 250g Mascarpone Cheese 6 200g Creamcheese vacup — Soureream tog. White granulated sugar 2tbsp—Comfleur 3 Large eges 2508 Frutabase Blueberty 2%Dsp Lemon juice 2tsp—_Varillsextract Use rutabase Blueberry Crush the biscuits and pour melted butter, sit to combine, Use the back of your spoon to press the mixture into the pan ane allow it to chil in the fidge while you prepate the filling. toeally you could put all the fling ingredients in a mixer and blend until combine, However to ensure that there are no lumps take the extra step anc cream first the twa cheeses, sour cream and sugar Then add the eorn flout ana vanilla nd lemon juice Next add the eggs one at a time Before you pour the batter into the biscut base, ada the futabase blueberry Place ina baking tray on the center rack in the preneated oven, [Add 1 cup of nat water to the baking pan outside the cheese cake pan and let bake for about 4o minutes at 170 degree celsius or until set but stillwobbly in the center Chillin the ‘ridge for at least an hour or wo before you put the topping, 3 Fine Zeelandia F_F