Reference grade
Strawberry Concentrate.
Strawberry Concentrate
Strawberry juice concentrate for familiar berry flavour in drinks, dessert preparations and fruit sauces.
- Format
- Concentrate
- Base
- Strawberry
Technical notes
Product at a glance
Selected values from the supplied technical sheet. Confirm the current grade and order specification with Ekinden.
Brix at 20 °C
Minimum 60 °Brix.
Reference storage
-18 °C
Overview
Overview and key benefits.
A practical summary for procurement, R&D and QA teams comparing application fit, format and processing requirements.
Strawberry concentrate brings a well-loved fruit identity to recipes built around a liquid ingredient. It is a practical starting point for strawberry drinks, blended fruit bases and dessert components where the flavour should be immediately recognisable.
Strawberry can stand confidently beside vanilla, cocoa and cream, or take a fresher direction with citrus and other fruits. Use the concentrate to develop the fruit layer of the recipe, then build the texture around it. A strawberry sauce, yogurt preparation and frozen ripple can share a flavour idea while remaining distinct products.
Country of origin: Iran. 100% natural, with no additives.
Technical notes
How it’s made
Prepared strawberries are processed for juice extraction. Part of the water is removed to produce a concentrated liquid for blending.
Recognisable strawberry character suits berry drinks, dessert sauces and fruit preparations, offering a familiar flavour direction in a concentrated liquid.
Applications
Application fit.
Documents
Product documentation.
Use your intended application and approval criteria to identify the information you need.
Technical enquiry
Technical datasheets are available by email on request. Tell us which specifications or analyses you need for this ingredient and its intended application.
Request SpecificationsApplication notes
In the kitchen and the recipe
Beverage recipes
Create a strawberry-led drink or combine with apple, grape or a complementary fruit for a rounded blend.
Dairy and desserts
Develop strawberry sauces and fruit preparations for yogurt, ice cream or plated desserts, keeping the fruit-to-base balance in focus.
Questions
A closer look
When should I choose concentrate instead of purée?
Choose concentrate for a juice-based fruit contribution. Choose purée when the recipe also needs fruit pulp; a concentrate alone is not a substitute for that physical structure.
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Final RFQ
Ready to confirm specifications and availability?
Send your destination, volume, packaging preference and document requirements. Ekinden will confirm the appropriate supply route and next steps in writing.