- Classic European
- Middle Eastern
- Regional American
- Pacific Rim/International Asian
- American Southwest
While purees made from scratch can be inconsistent, time-consuming and expensive, chefs have praised Perfect Puree products for their "great, true flavors, good consistent thickness and texture."¹ Perfect Puree founder Tracy Hayward achieves her consistently high standards, by cultivating relationships with reliable fruit and vegetable suppliers and establishing tight processing specifications for sweetness/sugar content (Brix), viscosity (fruit pectin) and acid ratio (pH).
¹ Emily Luchetti, executive pastry chef at Farallon in San Francisco and named one of the 10 best pastry chefs in America by Chocolatier magazine, as quoted in the San Francisco Chronicle, July 11, 2003.
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