According to an aquitaineonline.com article published in October 2024, prunes, and particularly IGP Agen prunes, are among pastry chefs' best friends. Although 76% of French production comes from the Lot-et-Garonne region, it's the Agen IGP area, where our company La Compagnie des Pruneaux is based, that awards this protected designation of origin (AOP)! Let's see how artisans and pastry professionals can exploit all the potential of our prunes (softness, sweetness, textures and flavors) for their cakes, tarts, creams and fillings...
The Protected Designation of Origin (IGP) certifies the origin and superior quality of Agen prunes. The processing of Ente plums complies with strict standards, ensuring a homogeneous consistency and preserving the intense flavor of the prune.
Rehydrated to a maximum moisture content of 35%, they add a much sought-after softness to pastry creations.
Size 33/44 is ideal for fine pastry-making!
Several moisture levels and calibers are of course available to suit your needs.
And the range of organic and conventional products available to professionals is much wider:
Available in different sizes (33/44, 44/55), they can be used in preparations such as cakes, clafoutis, tarts or cookie fillings. Thanks to pasteurization, they can be stored for 18 months without preservatives.
Ready to use, these prunes can be incorporated whole or chopped into preparations. Their texture and flavor enhance the taste of far breton, certain shortbreads and energy bars.
Creamy and intensely flavored, prune purée is ideal for creams, cretons, toppings and soft cookie fillings. It can be found, for example, in Basque cakes, roulés and certain entremets.
Sweeter than puree, with a higher Brix level, it fulfills several functions in a very natural way: humectant, coloring and flavor enhancer (in confectionery and ice cream).
We offer packaging adapted to the needs of pastry chefs:
- 500g or 1kg retail bags: for recipe testing or small production runs.
- 5 or 10kg bulk cartons: for regular use in the workshop.
- 20kg BIBs or 220-275kg aseptic drums: specifically for purées and concentrates.
We also support professionals from recipe design to production: products adapted to their processes or innovations, advice on prune incorporation, rehydration and moisture management for consistent results.
The prune market is growing rapidly and could reach 1.82 billion USD by 2029. Prunes enjoy a good image with consumers. This trend is also confirmed in pastry-making, with increasing demand from craftsmen and agri-businesses looking for natural, traceable ingredients, without artificial additives, such as IGP or organic Agen prunes. Do as they do, contact us!
