Pacojet Whole fruit

Sorbets

Granny Smith Green Apple Bergeron Apricot Banana Bergamot 100% Blackberry Blackcurrant
BRIX : 20 BRIX : 21,5 BRIX : 27 BRIX : 8,5 BRIX : 20 BRIX : 25,5
ADDED SUGAR : 6% ADDED SUGAR : 10% ADDED SUGAR : 10% ADDED SUGAR : 0% ADDED SUGAR : 10% ADDED SUGAR : 10%
Green apple puree 1000g Apricot puree 1000g Banana puree 1000g Bergamot puree 1000g Blackberry puree 1000g Blackcurrant puree 1000g
Water 84g Water 233g Water 233g Water 1294g Water 140g Water 273g
Sugar 67g Sugar 108g Sugar 7g Sugar 733g Sugar 98g Sugar 68g
Dextrose 128g Dextrose 149g Dextrose 149g Dextrose 300g Dextrose 138g Dextrose 149g
Stabiliser for sorbet 3g Stabiliser for sorbet 3g Stabiliser for sorbet 3g Stabiliser for sorbet 7g Stabiliser for sorbet 3g Stabiliser for sorbet 3g
Total weight 1282g Total weight 1493g Total weight 1282g Total weight 3334g Total weight 1379g Total weight 1493g
Fruit required 65% Fruit required 60% Fruit required 70% Fruit required 30% Fruit required 65% Fruit required 60%
Puree 78% Puree 67% Puree 78% Puree 30% Puree 72,5% Puree 67%
TDE* required 31% TDE* required 31% TDE* required 31% TDE* required 33% TDE* required 31% TDE* required 31%

Blueberry Calamansi 100% Basle Black Cherry 100% Oblacinska Morello Cherry Coconut Coconut (Indonesia)
BRIX : 20 BRIX : 8 BRIX : 17 BRIX : 26,5 BRIX : 30 BRIX : 14
ADDED SUGAR : 10% ADDED SUGAR : 0% ADDED SUGAR : 0% ADDED SUGAR : 10% ADDED SUGAR : 10% ADDED SUGAR : 10%
Blueberry puree 1000g Calamansi puree 1000g Black cherry puree 1000g Morello cherry puree 1000g Coconut puree 1000g Coconut puree 1000g
Water 140g Water 1289g Water 20g Water 283g Water 518g Water 160g
Sugar 98g Sugar 738g Sugar 100g Sugar 58g Sugar 86g Sugar 180g
Dextrose 138g Dextrose 300g Dextrose 125g Dextrose 149g Dextrose 179g Dextrose 150g
Stabiliser for sorbet 3g Stabiliser for sorbet 7g Stabiliser for sorbet 4g Stabiliser for sorbet 3g Stabiliser for sorbet 4g Stabiliser for sorbet 4g
Total weight 1379g Total weight 3334g Total weight 1249g Total weight 1493g Total weight 1787g Total weight 1494g
Fruit required 65% Fruit required 30% Fruit required 80% Fruit required 60% Fruit required 50% Fruit required 60%
Puree 72,5% Puree 30% Puree 80% Puree 67% Puree 56% Puree 67%
TDE* required 31% TDE* required 33% TDE* required 31% TDE* required 31% TDE* required 31% TDE* required 31%

Cranberry Exotic Fruits Violet Fig Star Ruby Pink Grapefruit 100% Greengage from Quercy (Label Rouge) Kiwi from Adour (PGI) 100%
BRIX : 15 BRIX : 25 BRIX : 24 BRIX : 11 BRIX : 26 BRIX : 13
ADDED SUGAR : 12% ADDED SUGAR : 10% ADDED SUGAR : 10% ADDED SUGAR : 0% ADDED SUGAR : 8% ADDED SUGAR : 0%
Cranberry puree 1000g Exotic fruits puree 1000g Violette fig puree 1000g Pink grapefruit puree 1000g Greengage puree 1000g Kiwi puree 1000g
Water 241g Water 114g Water 104g Water 71g Water 227g Water 180g
Sugar 196g Sugar 37g Sugar 47g Sugar 223g Sugar 20g Sugar 200g
Dextrose 160g Dextrose 128g Dextrose 128g Dextrose 129g Dextrose 139g Dextrose 155g
Stabiliser for sorbet 3g Stabiliser for sorbet 3g Stabiliser for sorbet 3g Stabiliser for sorbet 6g Stabiliser for sorbet 3g Stabiliser for sorbet 4g
Total weight 1600g Total weight 1282g Total weight 1282g Total weight 1429g Total weight 1389g Total weight 1539g
Fruit required 55% Fruit required 70% Fruit required 70% Fruit required 70% Fruit required 65% Fruit required 65%
Puree 62,5% Puree 78% Puree 78% Puree 70% Puree 72% Puree 65%
TDE* required 31% TDE* required 31% TDE* required 31% TDE* required 32% TDE* required 31% TDE* required 31%

PGI = Protected Geographical Indication

Heat the water to 45°C. Add the combined dry ingredients while stirring vigorously and mix. Pasteurize at 85°C, mix. Cool rapidly to +4°C. Add the
PROCESS Puree and mix. Leave to mature for 24 hours. Mix and fill the Pacojet bowls, deep freeze. Pacotize before the service, store at -18°C.
Brix: tolerance +/-2.

Stéphane Augé
Best Ice Cream Maker France 2007 www.ponthier.net
 Pacojet Whole fruit
Sorbets

Lemon 100% Lime 100% Lychee 100% Lychee Madagascar 100% Mandarin 100% Alphonso Mango
BRIX : 16,5 BRIX : 8,5 BRIX : 16 BRIX : 17 BRIX : 11 BRIX : 23,5
ADDED SUGAR : 0% ADDED SUGAR : 0% ADDED SUGAR : 0% ADDED SUGAR : 0% ADDED SUGAR : 0% ADDED SUGAR : 6%
Lemon puree 1000g Lime puree 1000g Lychee puree 1000g Lychee puree 1000g Mandarin puree 1000g Mango puree 1000g
Water 973g Water 1028g Water 101g Water 145g Water 109g Water 150g
Sugar 621g Sugar 537g Sugar 112g Sugar 135g Sugar 88g Sugar 55g
Dextrose 257g Dextrose 286g Dextrose 135g Dextrose 145g Dextrose 133g Dextrose 135g
Stabiliser for sorbet 6g Stabiliser for sorbet 6g Stabiliser for sorbet 3g Stabiliser for sorbet 4g Stabiliser for sorbet 3g Stabiliser for sorbet 5g
Total weight 2857g Total weight 2857g Total weight 1351g Total weight 1429g Total weight 1333g Total weight 1345g
Fruit required 35% Fruit required 35% Fruit required 70% Fruit required 70% Fruit required 75% Fruit required 70%
Puree 35% Puree 35% Puree 74% Puree 70% Puree 75% Puree 74,5%
TDE* required 33% TDE* required 31% TDE* required 31% TDE* required 31% TDE* required 31% TDE* required 31%

Alphonso Mango 100% Alphonso and Kesar Mango Melon from Quercy (PGI) Mirabelle Plum from Blood Orange 100% Valencia Orange 100%
BRIX : 17 BRIX : 23,5 100% Lorraine (PGI) BRIX : 11 BRIX : 11
ADDED SUGAR : 0% ADDED SUGAR : 6% BRIX : 13,5 BRIX : 27 ADDED SUGAR : 0% ADDED SUGAR : 0%
Mango puree 1000g Mango puree 1000g ADDED SUGAR : 0% ADDED SUGAR : 10% Blood orange puree 1000g Orange puree 1000g
Water 20g Water 150g Melon puree 1000g Mirabelle plum puree 1000g Water 71g Water 66g
Sugar 100g Sugar 55g Water 110g Water 141g Sugar 223g Sugar 228g
Dextrose 125g Dextrose 135g Sugar 170g Sugar 10g Dextrose 129g Dextrose 129g
Stabiliser for sorbet 5g Stabiliser for sorbet 5g Dextrose 145g Dextrose 128g Stabiliser for sorbet 6g Stabiliser for sorbet 6g
Total weight 1250g Total weight 1345g Stabiliser for sorbet 4g Stabiliser for sorbet 3g Total weight 1176g Total weight 1429g
Fruit required 80% Fruit required 70% Total weight 1429g Total weight 1282g Fruit required 70% Fruit required 70%
Puree 80% Puree 74,5% Fruit required 70% Fruit required 70% Puree 70% Puree 70%
TDE* required 31% TDE* required 31% Puree 70% Puree 78% TDE* required 32% TDE* required 32%
TDE* required 31% TDE* required 32%

Papaya Flavicarpa Passion Fruit Flavicarpa Passion Fruit Ruby Peach White Peach Williams Pear
BRIX : 15 BRIX : 21 100% BRIX : 19,5 BRIX : 19,5 BRIX : 19
ADDED SUGAR : 10% ADDED SUGAR : 10% BRIX : 14,5 ADDED SUGAR : 10% ADDED SUGAR : 10% ADDED SUGAR : 7%
Papaya puree 1000g Passion fruit puree 1000g ADDED SUGAR : 0% Ruby peach puree 1000g White peach puree 1000g Pear puree 1000g
Water 44g Water 85g Passion fruit puree 1000g Water 135g Water 98g Water 93g
Sugar 107g Sugar 65g Sugar 120g Sugar 103g Sugar 91g Sugar 96g
Dextrose 128g Dextrose 130g Dextrose 125g Dextrose 138g Dextrose 132g Dextrose 132g
Stabiliser for sorbet 3g Stabiliser for sorbet 5g Stabiliser for sorbet 5g Stabiliser for sorbet 3g Stabiliser for sorbet 3g Stabiliser for sorbet 3g
Total weight 1282g Total weight 1285g Total weight 1250g Total weight 1379g Total weight 1324g Total weight 1324g
Fruit required 65% Fruit required 70% Fruit required 80% Fruit required 65% Fruit required 70% Fruit required 70%
Puree 74% Puree 78% Puree 80% Puree 72,5% Puree 76,5% Puree 75,5%
TDE* required 31% TDE* required 31% TDE* required 30% TDE* required 31% TDE* required 31% TDE* required 31%
Photos © Eric Roger

PGI = Protected Geographical Indication

Heat the water to 45°C. Add the combined dry ingredients while stirring vigorously and mix. Pasteurize at 85°C, mix. Cool rapidly to +4°C. Add the
PROCESS Puree and mix. Leave to mature for 24 hours. Mix and fill the Pacojet bowls, deep freeze. Pacotize before the service, store at -18°C.
Brix: tolerance +/-2.

Stéphane Augé
Best Ice Cream Maker France 2007 www.ponthier.net
 Pacojet Whole fruit
Sorbets

Pineapple Victoria Pineapple 100% Pomegranate Prickly Pear Redcurrant Red Fruits
BRIX : 18 BRIX : 18 BRIX : 23 BRIX : 21 BRIX : 21,5 BRIX : 21
ADDED SUGAR : 5% ADDED SUGAR : 0% ADDED SUGAR : 10% ADDED SUGAR : 10% ADDED SUGAR : 10% ADDED SUGAR : 10%
Pineapple puree 1000g Victoria pineapple puree 1000g Pomegranate puree 1000g Prickly pear puree 1000g Redcurrant puree 1000g Red fruits puree 1000g
Water 94g Water 94g Water 104g Water 150g Water 233g Water 84g
Sugar 57g Sugar 57g Sugar 47g Sugar 88g Sugar 108g Sugar 67g
Dextrose 128g Dextrose 128g Dextrose 128g Dextrose 138g Dextrose 149g Dextrose 128g
Stabiliser for sorbet 3g Stabiliser for sorbet 3g Stabiliser for sorbet 4g Stabiliser for sorbet 3g Stabiliser for sorbet 3g Stabiliser for sorbet 3g
Total weight 1282g Total weight 1282g Total weight 1283g Total weight 1379g Total weight 1493g Total weight 1282g
Fruit required 70% Fruit required 70% Fruit required 70% Fruit required 65% Fruit required 60% Fruit required 70%
Puree 78% Puree 78% Puree 78% Puree 72,5% Puree 67% Puree 78%
TDE* required 31% TDE* required 31% TDE* required 31% TDE* required 31% TDE* required 31% TDE* required 31%

Strawberry Strawberry 100% Strawberry Gariguette Mara des Bois Strawberry Wild Strawberry Willamette Raspberry
BRIX : 18 BRIX : 9 BRIX : 15,5 BRIX : 15 BRIX : 19,5 BRIX : 20
ADDED SUGAR : 10% ADDED SUGAR : 0% ADDED SUGAR : 10% ADDED SUGAR : 10% ADDED SUGAR : 10% ADDED SUGAR : 10%
Strawberry puree 1000g Strawberry puree 1000g Gariguette strawberry puree 1000g Mara des Bois strawberry puree 1000g Wild strawberry puree 1000g Raspberry puree 1000g
Water 120g Sugar 198g Sugar 128g Water 25g Water 130g Water 75g
Sugar 118g Dextrose 133g Dextrose 126g Sugar 125g Sugar 108g Sugar 76g
Dextrose 138g Stabiliser for sorbet 3g Stabiliser for sorbet 4g Dextrose 130g Dextrose 138g Dextrose 130g
Stabiliser for sorbet 3g Total weight 1334g Total weight 1258g Stabiliser for sorbet 4g Stabiliser for sorbet 3g Stabiliser for sorbet 3g
Total weight 1379g Fruit required 75% Fruit required 80% Total weight 1284g Total weight 1379g Total weight 1284g
Fruit required 65% Puree 75% Puree 70% Fruit required 70% Fruit required 65% Fruit required 70%
Puree 72,5% TDE* required 31% TDE* required 32% Puree 78% Puree 72,5% Puree 78%
TDE* required 31% TDE* required 31% TDE* required 31% TDE* required 31%

Willamette Raspberry 100% Frambosa Red Watermelon 100% Sudachi 100% Yuzu 100%
BRIX : 10,5 Rhubarb 100% BRIX : 9 BRIX : 8 BRIX : 6,5
ADDED SUGAR : 0% BRIX : 4 ADDED SUGAR : 0% ADDED SUGAR : 0% ADDED SUGAR : 0%
Raspberry puree 1000g ADDED SUGAR : 0% Watermelon puree 1000g Yuzu puree 1000g
Sudachi puree 1000g
Sugar 197g Red rhubarb puree 1000g Water 65g Water 957g Water 958g
Dextrose 133g Sugar 280g Sugar 215g Inverted sugar 57g Sugar 636g
Stabiliser for sorbet 3g Dextrose 145g Dextrose 145g Sugar 660g Dextrose 257g
Total weight 1333g Stabiliser for sorbet 4g Stabiliser for sorbet 6g Dextrose 171g Stabiliser for sorbet 6g
Fruit required 75% Total weight 1429g Total weight 1431g Stabiliser for sorbet 11g Total weight 2857g
Puree 75% Fruit required 70% Fruit required 70% Total weight 2856g Fruit required 35%
TDE* required 32% Puree 70% Puree 70% Fruit required 35% Puree 35%
TDE* required 32% TDE* required 31% Puree 35% TDE* required 33%
TDE* required 32%

PGI = Protected Geographical Indication

Heat the water to 45°C. Add the combined dry ingredients while stirring vigorously and mix. Pasteurize at 85°C, mix. Cool rapidly to +4°C. Add the
PROCESS Puree and mix. Leave to mature for 24 hours. Mix and fill the Pacojet bowls, deep freeze. Pacotize before the service, store at -18°C.
Brix: tolerance +/-2.

Stéphane Augé
Best Ice Cream Maker France 2007 www.ponthier.net
 Pacojet Whole fruit Sorbets
Vegetables

White Asparagus 100% Red Beetroot 100% Yellow Pepper 100% Red Pepper 100% Pumpkin 100% Tomato 100%
BRIX : 4 BRIX : 12 BRIX : 6 BRIX : 9 BRIX : 6 BRIX : 5,5
ADDED SUGAR : 0% ADDED SUGAR : 0% ADDED SUGAR : 0% ADDED SUGAR : 0% ADDED SUGAR : 0% ADDED SUGAR : 0%
White asparagus puree 1000g Red beetroot puree 1000g Yellow pepper puree 1000g Red pepper puree 1000g Pumpkin puree 1000g Tomato puree 1000g
Sugar 144g Olive oil 64g Olive oil 66g Olive oil 68g Olive oil 68g Olive oil 68g
Dextrose 167g Sugar 49g Sugar 84g Sugar 121g Sugar 121g Sugar 126g
Salt 7g Dextrose 154g Dextrose 158g Dextrose 164g Dextrose 164g Dextrose 164g
Walnut oil 67g Salt 6g Salt 7g Salt 7g Salt 7g Salt 7g
Stabiliser for sorbet 4g Stabiliser for sorbet 4g Stabiliser for sorbet 4g Stabiliser for sorbet 4g Stabiliser for sorbet 4g Stabiliser for sorbet 4g
Total weight 3334g Total weight 1277g Total weight 1319g Total weight 1364g Total weight 1364g Total weight 1369g
Vegetable required 72% Vegetable required 81% Vegetable required 76% Vegetable required 73% Vegetable required 73% Vegetable required 75%
Puree 72% TDE* required 28% TDE* required 30% TDE* required 30% TDE* required 30% TDE* required 30%
TDE* required 30%

Photos © Eric Roger

*Total Dry Extract

Heat the water and olive oil to 45°C. Add the combined dry ingredients while stirring vigorously and mix. Pasteurize at 85°C, mix. Cool rapidly to
PROCESS +4°C. Add the Puree and mix. Leave to mature for 24 hours. Mix and fill the Pacojet bowls, deep freeze. Pacotize before the service, store at -18°C.
Brix: tolerance +/-3.

Stéphane Augé
Best Ice Cream Maker France 2007 www.ponthier.net