FAQ'S

Yes. We welcome the opportunity to discuss your company and work to create a fruit contract that best meets your needs. Please reach out to us by email at sales@disjobelusa.com. We will be in touch as soon as possible.

Shipping prices may vary depending on the distance between our warehouse, located in Florida, and the place where you will receive your fruit puree.

In an effort to save on shipping expenses, we encourage our clients to palletize their boxes rather than having them shipped individually when placing orders of 5 or more 44 lb boxes. A pallet is able to hold a minimum of five to sixty 44 lb boxes.

Not only are they delicious, but our fruit purees are incredibly versatile. They have many different uses, including but not limited to applications in: Beverages: Craft brewing, home brewing, microbrewing, nanobrewing, tea, mead, kombucha, fruited beers, fruited sours, cocktails, juices, seltzers, ciders, and more. Food: Baking, pastries, preserves, sauces, yogurt, ice cream, gelato, sorbet, frozen desserts, and more.

The term aseptic refers to a unique anti-microbial packaging that ensures no bacteria, wild yeast, sunlight, or oxygen can enter the product. We are committed to ensuring that our purees stay fresh and are ready for use whenever you need them. While many products claim to have aseptic packaging, we assure you that ours is top-quality. Not only does our aseptic packaging meet stringent FDA regulations, we also use a 3-layer polyethylene barrier system for maximum protection.

We currently have two types of bags. If you receive a bag that only has a blue spout, you must use scissors and cut off one of the top corners. If you receive the bag with the yellow spout, you must use our Bag Opener to open it, and you can close it simply by pressing it down with your hand. To purchase our Bag Opener click here.

Our purees are long-lasting and stay fresh for 18 months from the date of manufacture. Rest assured, our fruit purees will remain as fresh as the day you got them for a long time.

No need to worry! The unused portion of fruit puree can be refrigerated for up to ten days. Alternatively, you can freeze it right through the remained of its shelf-life. For best results, be sure to store your leftovers in a sanitized container that forms a tight seal and avoid direct exposure to light and oxygen whenever possible.

Of course. Our all-natural fruit purees are made with only natural ingredients. We use only whole, fresh, non-GMO fruits for our purees. Further, we add no refined sugars or high fructose corn syrup, and no artificial colors or flavors. Truly, nothing is added with the exception of less than 1% ascorbic acid, or Vitamin C, which is included as an antioxident.

Not at all! Our purees are fresh, NEVER frozen. Our unique aseptic packaging enables us to store and ship our purees safely, regardless of external environmental temperatures. This frees up room in your freezer while also ensuring you don't have to waste valuable time defrosting our products. From the moment your fruit purees arrive, they are ready to use!

Our purees are made of fruit, fruit, and more fruit! We do add less than 1% of ascorbid acid, or Vitamin C, to act as an antioxident. Our purees are never diluted, nor do they contain any added sugars, thickeners, or artificial flavors or colors.

While most of our fruit purees are completely smooth and seedless, certain fruits do not allow for a completely seed-free consistency. For example, purees that contain strawberries or raspberries may contain seeds due to the nature of these fruits. It would be practically impossible to eliminate every seed.

While our fruit purees are quite smooth and do not contain chunks of fruit, they are somewhat thicker in consistency than juices as they contain both juice and pulp of the fruit. This gives the purees a lovely natural texture.

Yes. Our purees are pasteurized.

Because natural cocoa powder hasn’t had its acidity tempered, it’s generally paired with baking soda (which is alkali) in recipes. Dutch-process cocoa is frequently used in recipes with baking powder, as it doesn’t react to baking soda as natural cocoa does.

Many classic American recipes, like Devil’s Food Cake, use natural cocoa powder. There is also a reaction between natural cocoa powder and baking soda that occurs in recipes, which creates a reddish crumb, like Devil’s Food Cake.

There are exceptions to each, of course. It is said you can substitute natural cocoa powder for Dutch-process in most recipes (though not vice versa). Flavor and texture can be affected, but generally only in recipes calling for 3/4 cup (75g) or more. However, when a batter-based recipe calls for natural cocoa powder, do not use Dutch-process cocoa powder. The recommendation is to follow what the recipe says. For sauces and ice creams, they can be swapped out. For cakes and cookies, it’s not recommended, as results may not be the same if substitutions are made.

As in any recipe, if you vary ingredients or make substitutions from what is written, results will likely not be the same.

If a recipe calls for either, the main difference is that Dutch-process cocoa will give a darker color and a more complex flavor whereas natural cocoa powder tends to be fruitier tasting and lighter in color.

Cocoa beans are roasted, then ground to a paste. Afterward, the thick paste is pressed between hydraulic plates, which squeezes out about half of the excess cocoa butter. (Cocoa beans are about 50% fat.) What’s left is a hard disk of cocoa powder, which is then grated into a fine powder. Most cocoa powders are between 20-22% fat, which is why most low-fat chocolate desserts call for cocoa powder.

Some recipes call for cocoa powder to be “bloomed” in hot water or another hot liquid, such as coffee. This is done to intensify the flavor of the cocoa powder by releasing flavor particles trapped in the cocoa powder and helps them “burst forth.” Many recipes, especially cookies, don’t have liquid ingredients, so you wouldn’t use that technique.

No. Ground chocolate is finely ground bittersweet or semisweet chocolate, which is mostly used for making hot beverages. It contains sugar and additional cocoa butter and isn’t the same thing. Pure cocoa powder has no sugar or additional fats added.

Sweetened cocoa powder is a product, like the aforementioned ground chocolate, that’s intended to be used for making hot beverages. Do not use it in recipes that call for cocoa powder. Always check to make sure that when a recipe calls for pure cocoa powder, you’re using unsweetened cocoa powder.

Because it’s so fine, cocoa powder tends to lump up in the container. So you either need to sift or whisk it well to break up the lumps. It’s also a good idea to disperse the cocoa powder in other dry ingredients in recipes, especially if using a stand mixer, as the fine cocoa powder tends to easily fly out of the mixing bowl when mixing.

Cocoa powder should be stored in a cool, dark place, but not in the refrigerator because the humidity can promote spoilage.

Because of its low moisture content, cocoa powder will keep up to three years. To ensure consumers use the cocoa powder while it’s in its prime, most manufacturer’s list an expiration date on their containers.

Yes, for chocolate cakes, it’s fine (and sometimes desirable) to dust the pan with cocoa powder as you would use regular wheat flour. This is a good tip also for converting recipes to gluten-free.

Simply add a spoonful of cocoa powder to the greased pan, roll it around, shaking the pan to ensure an even layer of powder, then tap out any excess.

According to the U.S. Food and Drug Administration Standard of Identity, milk chocolate must contain a minimum of 10% chocolate liquor, 12% milk solids and 3.39% milk fat. The standard for all chocolates specify that only nutritive carbohydrate sweeteners can be used and that optional flavors cannot imitate the flavor of chocolate, milk and butter.

According to the U.S. Food and Drug Administration, there is no technical difference because both chocolates must contain at least 35% chocolate liquor and less than 12% milk solids. After these requirements are met, it is up to the individual manufacturer to adjust the amount and type of chocolate liquor and the amount of sugar, cocoa butter and milk solids. Also, flavorings such as vanilla can be added. Traditionally, bittersweet chocolate contains 50% or more chocolate liquor. However, both semisweet and bittersweet chocolate are still referred to as "dark chocolate.”

According to the U.S. Food and Drug Administration, white chocolate is the combination of sugar, cocoa butter, milk solids, lecithin, and optional flavor. White chocolate is basically milk chocolate without any chocolate liquor. The standard for white chocolate is a minimum of 20% cocoa butter 3.5% milkfat and 14% milk solids with a maximum of 55% sucrose.

A compound is a blend of sugar, vegetable oil and other products, which may or may not include cocoa powder and/or chocolate liquor. Since they do not contain cocoa butter, compounds do not require tempering. Compounds are not defined by the U.S. Food and Drug Administration Standards of Identity; therefore, any number of compound coatings can be developed with a variety of flavors, colors and performance levels based on the fat system used.

Tempering is a conditioning process that involves the controlled cooling and heating of melted chocolate to promote the formation of small stable cocoa butter crystals. Correctly tempered chocolate with small, stable crystals will produce finished products with excellent gloss, snap, texture, and bloom resistance.

Chocolate has been in the news for its potential health benefits. At this time, scientific evidence does suggest that some dark chocolates may have the potential to contribute to health benefits when consumed in moderation. Dark chocolate contains cocoa flavanols and can be part of a healthy diet, but it is not a health food. Even if a chocolate is high in cocoa flavanols, the calories, fat, and sugar in chocolate make chocolate an occasional indulgence.

There are two forms of bloom – fat bloom and sugar bloom – common to chocolate. Fat bloom results from inadequate tempering or temperature abuse of well-tempered chocolate, producing a visible, dull-white film surface to severe whitening of the surface, with soft or crumbling textures on the interior. Sugar bloom is a hard white surface film resulting from exposure to moisture. It is formed by the dissolution and subsequent crystallization of sugar on the chocolate’s surface. While fat bloom and sugar bloom have a negative effect on appearance, the product remains perfectly safe to eat.

Yes, you can omit espresso powder. Coffee typically enhances the flavor of chocolate, which is why you see it included in some brownie and chocolate cake recipes. It usually is not prominent, but if you don’t want to use it, you can omit it. Substituting for freshly brewed coffee depends on the amount called for. If it’s a tablespoon or two, you can omit or substitute vanilla extract. If it’s any more than that, I would recommend substituting hot water so that the final texture isn’t affected.

To test if baking powder is still good, combine 1 teaspoon baking powder with 1/3 cup hot water. If it bubbles, it’s still good! To test baking soda, put 2 tablespoons of white vinegar into a small bowl and add 1 teaspoon of baking soda. If it fizzes immediately, it’s still good!

The short answer is that they differ primarily based on protein content, which affects the final texture of the baked good you are making. All-purpose flour has 10-12% protein. Cake flour has 6-8% protein. If you don’t have cake flour, you can substitute ¾ cup sifted all-purpose flour plus 2 tablespoons cornstarch. Bread flour has 12-14% protein; the high protein content causes the bread to rise and gives it shape and structure. Some recipes (bagels, for example) call for high-gluten flour, which has an even higher protein content than bread flour and gives baked goods like bagels its characteristic chewy texture.

It is recommended to use whatever type of fat is called for in a given recipe because they each have different properties, and butter especially lends a great flavor. Using a liquid oil in place of butter will also affect the final texture of the baked good.

This could be caused by a couple of different factors. The first thing to check is your oven temperature. An oven thermometer is helpful to make sure that your oven is at the correct temperature. The wrong temperature can cause the cake to rise too far and collapse on itself. The second thing is to ensure that the cake is cooked through by using a skewer or thin knife inserted in the center and seeing that it comes out clean. If the cake is undercooked in the middle, it will cave in.

There are a few things that can cause cookies to turn out flat. A few of the most common reasons are: The butter is too warm when you add it to the batter; try refrigerating the dough for 30 minutes before baking. The baking powder or baking soda is old. The oven temperature may be off (again, oven thermometer helps). Too much extra butter or shortening from greasing a baking sheet; instead of greasing, use parchment paper or a silicone baking mat.

The short answer is yes. If a recipe calls for room temperature ingredients it is because the finished texture of the baked good relies on how effortlessly the ingredients meld together when creamed. Even the most powerful of stand mixers cannot smoothly combine cold eggs (or sour cream or a big glug of chilled buttermilk) with a fluffy, room temp mixture of butter and sugar. In short, when you use cold ingredients, any hard-earned “airiness” that you’ve worked into the batter is compromised, resulting in a dense, cake or cookie.

Creaming butter with sugar aerates it, filling the mixture with tiny air bubbles. The heat of the oven then causes the air bubbles to expand, resulting in a treat with a soft, fluffy or tender texture, depending on the baked good. But only softened or room temperature butter can be aerated. Cold butter cannot, which means no air bubbles and no lovely texture.

No. When a recipe calls for cake flour, it is because the baked good requires a soft, tender crumb, like a white cake, a biscuit or certain cookies. Cake flour has a lower protein content than all-purpose, which means it produces less gluten. A baked good made with all-purpose flour might have a little chew, the obvious example being bread, whereas a treat made with cake flour, like an angel food cake, is light and airy and almost melts-in-your-mouth. As for sifting, cake flour (like cocoa powder and baking soda) clumps easily due to its delicate and fine grain. Sifting ensures errant pockets of stark white; uncooked flour don’t end up surprising you as you slice into your cake.

Yes. Resting cookie dough really does improve the look, flavor and texture of the finished product. The rest allows the flour to hydrate, and hydrated flour makes for a cookie that browns beautifully, spreads less and is more caramel in flavor. If a cookie recipe asks you to rest the dough pre-bake, it is wise to follow suit if you want the cookie to have all of the unique characteristics that its developer intended.

Ice-cold water is a non-negotiable ingredient in a flaky pie crust. A tender crust relies on cold, visible layers or bits of fat (butter, lard or shortening) that expand and evaporate when baked. Although the fat may start out cold, as you begin to knead it into the flour, your hands and/or the temperature of the kitchen begin to warm it. Ice-water ensures the fat stays cold during the kneading and shaping/fluting process, resulting in a crust with that coveted flakiness.

Indeed. Chilling the dough before rolling it contributes to its flakiness, as the gluten in the dough has time to relax, preventing a tough texture. Moreover, the liquid in the dough is redistributed during resting which contributes to its buttery taste. As for freezing the pre-baked crust, doing so hardens its fat, preventing the crust from slumping and shrinking when baked.

• Not realizing the difference between light and dark-coated pans. In a nutshell, baked goods (and even roasted vegetables) will cook more quickly in dark coated pans than in their light-colored counterparts.

• Using wet and dry measuring cups with the wrong ingredients － The difference may seem small, but wet and dry measuring cups don’t result in the same measurements and can have a big impact on baking results.

• Measuring flour improperly － Scooping directly into the flour will compress it and lead to too much flour being used. It might seem fussy, but take a spoon, fluff up the flour, and then spoon the flour a little at a time into the measuring cup. Then, level off the top with the straight edge of a knife.

• Over-mixing the batter － Mixing or beating ingredients too much tends to make the gluten in the flour tough and dense. This can lead to a chewier end result and is especially important for cakes, which we want to be light, airy, tender, and moist.

• Baking in an oven that isn’t preheated － This can mess with the general chemistry of the baked good. Specifically, putting batter in an oven that hasn’t come to temperature can lead to insufficient rise and further effect details like crumb consistency and cooking time.

• Opening the oven door frequently － The occasional check is generally fine, but a sudden drop in temperature can affect rise, and more delicate baked goods may collapse or sink.

• Forgetting to set the timer － We think we will remember… More times than not, if a baked good is dry, it is because it was baked too long. On that note, always check a recipe early the first time you make it. All ovens vary, and recipes can be wrong.

• Substituting baking powder for baking soda (and vice-versa) － These ingredients are both leaveners, but they are chemically very different. They are chosen to react with the acid in a recipe (or make up for lack of acid in a recipe) in order to create the proper rise. The wrong choice can also create a metallic aftertaste.

• Not waiting for cakes and cupcakes to cool completely before frosting － Cakes are more fragile when hot, so spreading the icing then is likely to create crumbs and even breakage. Also, if the cake is hot, the icing may slide off or melt into the cake.

• Not greasing pans properly － Non-stick vegetable oil spray or melted shortening will work better than butter. The milk solids in butter can act like glue, encouraging cake batter to stick to the pan. When spraying a pan, especially a Bundt pan, do it just before adding the batter, as the oil can run down the sides and pool at the bottom over time. Parchment paper is especially helpful with round, square, and rectangular pans. Some recipes will tell you to grease the parchment, but this is unnecessary when using a good parchment paper.