[NEW] Discover Capfruit products with JjGlobal 快来JjGlobal探索卡福洛美味

50+ Products that Match Every Need

50多款产品满足所有需求

All the fruits are non-pasteurized (except for tropical fruits for food safety) to keep the original colour and flavour of the fruits. All varieties we offer have been carefully selected with a view to their final use and are cultivated in line with strict technical specifications.

卡福洛水果没有经过巴氏消毒（除了热带水果，出于食品安全考虑）以保留水果原本天然的颜色和口味。每一次的种植与采摘，我们结合了科技与传统，保证每一个水果都能发挥出自己最好的风味与口感。

A "Classic" range of frozen fruit purees, with only 10% sugar or no added sugar according to the flavours, without additional colouring, flavourings, preservatives or thickening agents.

“经典”冷冻果泥系列，很多水果没有糖分添加，少部分根据不同的水果风味只添加了10%的糖，其他色素、香料、防腐剂或者增稠剂更是完全没有添加在产品中。

Fruit'Elite "Seasonal Flavors" puree which underlines the work of Capfruits’ flavour creators to associate fruits with other ingredients. It is introducing new textures and original flavours by blending of fruits with other types of ingredients such as spices and nuts.

在水果精英系列“时令风味”果泥系列产品中，卡福洛如艺术大师一般将水果和花香进行完美糅合，创造出独特新口感，在您享受果味的同时又凭添一丝花香。卡福洛在创造独特口味方面的特长，在这一系列产品中发挥的淋漓尽致。

Fruit'IQF offers professionals a multitude of possibilities for including the fruit in their creations, whether sweet or savoury. The fruits are selected for their taste, their resistance and their visual aspect.

IQF水果，即新鲜采摘下后的冷冻水果。无论菜品，无论酸甜，它能为所有专业厨师带来水果无限的可能性。所有水果在采摘过程都必须通过重重标准才能确保食品安全和一流品质。

Fruit'Zest has come straight from the fruit, have not been candied, have no added sugar. The zests are natural products offering a very fruity colour and/or texture and which are suitable for a variety of culinary uses: ice creams, pastries, sauces, coatings etc.

柑橘类水果调料来自新鲜水果，无任何添加糖。这些极具风味的水果皮可以被应用在很多菜品：冰淇淋，甜点，调味酱等，让这些菜品的外观和口感既丰富又有趣。

Fruit'Deco is a selection of fruits to put the finishing touch to your creations.  It is a range of tiny fruits that have been specially selected with our fruit farmers in France, Chili and the Ivory Coast to meet all your requirements in terms of decoration.

装饰性水果可以为每一个料理都画上完美的句点。这些精致又小巧的水果主要来自法国，智利和象牙海岸的农场，绝对可以让料理赏心悦目，生机勃勃。

Fruit'Coulis is born to accompany recipes based on a single fruit. Our « Extra » coulis are purées with a high sugar content which are then pasteurized (to limit bacterial development).

果糖糖浆即高糖果泥，富含果肉，且经过巴氏杀菌（抑制细菌繁殖）。

At JjGlobal we offer you a range of products, has no less than 41 types of fruits purees, with 3 IQF (frozen fruits), 3 coulis, 2 zests of citrus fruits and 2 varieties of decorations fruits. 

在JjGlobal我们有41种果泥，3种IQF（冷冻水果），3种冷冻果糖糖浆和2种调味柑橘皮以及2种用于装饰的冷冻水果。

Get Your Taste Buds Going

撩动你的味蕾

“From the Land to Your Plate” is the living embodiment of their product chain, a phrase that every employee commits themselves too. Now, enjoy the workability and reliability that Capfruit has to offer. This July, the only limiting factor is your imagination.

“从土地到盘子里”是卡福洛的座右铭，每一位农夫，雇员到经销商都尽力实现这一承诺，正式他们的努力让卡福洛产品具有如此之高的可操作性和可靠性！这个七月，尽情享受卡福洛带来的各种可能性，让我们一起打破想象力。

Today as a celebration of Capfruit and Jj’s collaboration, we'd like to present you three recipes great for summer! We hope you can test and taste some of these, and may even be inspired with a new idea for your kitchen. 

为了庆祝卡福洛和JjGlobal的合作，我们向您推荐三个夏日菜谱。希望您能尝试这些菜谱，并且从中获得新的灵感。

This tastes so good and

 it tickles your fancy

惊艳美味，挑逗幻想

Strawberry Sorbet David Ducamp

David Ducamp大厨的草莓雪芭

Prepare a syrup brix 51-71, bring the water, the granulated sugar (1), the glucose and the invert sugar to the boil. In a separate bowl, mix the stabilizer and the granulated sugar (2) and add this to the first mixture. Bring again to the boil. Mix the ingredients and churn!

准备白利糖度51-71的糖浆：将水、砂糖（1）、山梨糖醇糖浆和转化糖一起煮沸；在另一只碗中，将稳定剂和砂糖（2）混合；混合前两步并煮沸。加入草莓果泥并充分搅拌并放入冰淇淋搅拌机中！

Mango Jelly by David Ducamp

 (Pre-dessert for gastronomic restaurants)

David Ducamp大厨芒果果冻（美食餐厅餐前甜点）

Cook Fruit'Purée Mango at 40˚C, add the sugar (1) and pectin. Bring to the boil, then add the sugar (2) and the glucose. Cook at the temperature indicated. Add the citric acid and bring to the boil again before pouring into moulds.

以40˚C温度煮芒果泥，加入糖（1）和果胶。煮到沸腾，再加入糖（2）和葡萄糖。以指示的温度煮。加入柠檬酸，煮到沸腾，倒入模具。

Jacques Genin, 

Chocolatier-confiseur, Paris

Cocktail Raspberry Kiss by Niels Smits

Niels Smits的覆盆子之吻鸡尾酒

All you need to do is shake and do the double strain. We assure you that your customers will fall in love with this cocktail at the first sip. 

您需要做的就是将所有成分放入醒酒器充分摇晃。我们保证您的顾客，啜上第一口，就会爱上这款饮品。

Please contact our sales team to order these amazing Cap’Boutique!

赶紧联系我们的销售团队，订购卡福洛的水果泥精品吧！

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