Ready-to-Serve Açaí Sorbet for Cafés, Bowls and Food Service
Brazilian açaí sorbet, formulated and frozen, in organic and conventional versions. Scoop it straight from the bucket — no mixing, no recipe development, the same result on every shift.
Zero preparation
Frozen, formulated and ready to scoop. No mixing, no blending, no recipe development and no equipment beyond a freezer and a scoop.
The same result every service
An industrial formulation with fixed total solids and °Brix removes the variable that makes in-house açaí inconsistent: whoever happens to be on shift.
No overrun, predictable yield
No air is whipped into the product, so a 5 kg bucket is 5 kg of sorbet — about 83 servings of 60 g. Cost per serving stays stable across deliveries.
12 to 18 months frozen
Stored and distributed at -18 °C. Long shelf life absorbs the lead time of international freight without squeezing your usable window.
Açaí sorbet formulations: organic and conventional
Both are finished, ready-to-serve sorbets. They differ in ingredient list, density and shelf life — which usually maps onto how your menu is positioned.
Organic Premium
22 – 24% total solids · 19 – 21 °Brix
- Composición
- Organic açaí pulp, water, organic sugar, xanthan gum, natural guaraná flavour, citric acid.
- Shelf life
- 12 months
- Energía
- 100 kcal / 100 g · 15 g sugars
The shorter label. One thickener instead of a blend, organic sugar, and lower calories per serving — built for menus where the ingredient list is read by the customer.
Conventional Original
24 – 28% total solids · 23 – 28 °Brix
- Composición
- Açaí pulp, water, sugar, glucose, stabiliser blend (guar gum, carboxymethylcellulose, tara gum), guaraná extract, citric acid, natural guaraná flavour.
- Shelf life
- 18 months
- Energía
- 117 kcal / 100 g · 18 g sugars
The classic Brazilian açaí profile — denser, sweeter, guaraná-forward, with the longest shelf life of the two. The reference product for high-turnover açaí service.
Açaí soft serve and frozen dessert service
Operators searching for açaí soft serve are usually solving one of two problems: the in-house mix is inconsistent between shifts, or preparation is eating labour the operation cannot spare. A finished sorbet removes both at once — it is produced to a fixed specification and served without any preparation step.
The product is a scooping sorbet supplied with no overrun, which matters more than it sounds: many frozen desserts are whipped with air, so a bucket contains less product than its volume suggests and yield drifts. Here, weight is product. If you run soft serve equipment specifically, tell us the machine and the mix specification and we will confirm fit before you order rather than after.
Sorbet for cafés, juice bars and açaí shops
For a café adding açaí to an existing menu, the finished sorbet is the low-risk entry: no new recipe, no new supplier for sweeteners and gums, no training beyond a scoop. The 5 kg bucket is the standard working format at roughly 83 servings of 60 g, which makes cost per bowl easy to hold steady on the menu.
Sorbet for hotels, restaurants and chains
Multi-site operations buy consistency more than they buy açaí. A specification with fixed total solids and °Brix means the dessert plated in one property matches the one plated in another, and the 10 kg bucket — around 166 servings — keeps delivery frequency low for high-turnover sites.
Ready to serve, or formulate in-house?
It is worth being explicit about the trade-off, because the right answer depends on what you are optimising for.
Choose the sorbet when speed, consistency and low operational complexity matter most — the formulation is already solved and the product is ready on arrival. Choose frozen açaí pulp when you want to own the recipe: the pulp is açaí and water, with no sugar, guaraná or stabilisers, so your team sets every variable. Manufacturers and private-label brands almost always want the pulp; food service almost always wants the sorbet.
Food-service formats
Servings calculated at 60 g — one scoop. Availability of each format is confirmed per version and destination market at quotation.
| Formato | Size | Rendimiento | Typical use |
|---|---|---|---|
| Polypropylene bucket | 10 kg | ≈ 166 servings | High-volume açaí shops and chains |
| Polypropylene bucket | 5 kilos | ≈ 83 servings | Cafés, juice bars, restaurants |
| Cardboard box + PE bag | 5 kg / 10 kg | ≈ 83 / 166 servings | Freight-efficient bulk handling |
| Polypropylene pot | 1,02 kg | 17 servings | Small operations and low-turnover menus |
| Polypropylene pot | 200 g | ≈ 3 servings | Tasting panels and menu trials |
Samples, pilot orders and cold chain
Food service tests before it standardises, so the 200 g pot exists for tasting panels and menu trials. International sample shipments travel by air with thermal packaging and dry ice; commercial volumes move by refrigerated ocean container, which is where the freight cost per kilo becomes reasonable.
One operational detail worth knowing before you plan a first shipment: on some routes the freight agent delivers to the destination airport only. Customs clearance, collection and refrigerated inland transport are then handled by the importer. We flag this at quotation so it is priced in rather than discovered on arrival.
Product is distributed in refrigerated trucks and containers at -18 °C or lower, free of other non-food or animal products.
Documentation
Technical specification sheets are available for both versions, covering sensory and physico-chemical parameters, the microbiological panel, inorganic contaminant limits, allergen declaration and the full nutritional table. Organic certification documents are issued according to product and destination market.
Frequently asked questions
What is the difference between your açaí sorbet and açaí pulp?
The sorbet is a finished product: sweetened, stabilised, flavoured and ready to scoop straight from the freezer. The pulp is an unformulated industrial input — açaí and water, with no sugar or stabilisers — for manufacturers who want to build their own recipe. Buy the sorbet to serve; buy the pulp to formulate.
Which versions are available?
Two: Organic Premium and Conventional Original. Organic Premium has the shorter ingredient list — organic açaí pulp, water, organic sugar, xanthan gum, natural guaraná flavour and citric acid — with 22–24% total solids. Conventional Original runs 24–28% total solids with a fuller stabiliser system and guaraná extract, and has the longer shelf life.
Does it work in soft serve machines?
The product is supplied frozen and ready to serve as a scooping sorbet, produced with no overrun — no air is whipped in, so a 5 kg bucket is 5 kg of product. If you are running soft serve equipment, tell us the machine and the mix specification you need and we will confirm the right format and product before you order.
What food-service formats do you offer?
Polypropylene buckets of 5 kg and 10 kg for food service, 1.02 kg pots for smaller operations, 200 g pots for sampling and tasting, and 5 kg or 10 kg plasticised cardboard boxes with PE bag. Secondary packaging is carton boxes.
How many servings does each format yield?
A serving is 60 g — one scoop. That is roughly 83 servings from a 5 kg bucket, about 166 from a 10 kg bucket, and 17 from a 1.02 kg pot. Because there is no overrun, the yield per bucket is predictable and your cost per serving is stable.
What is the shelf life and storage temperature?
Conventional Original: 18 months from manufacture. Organic Premium: 12 months from manufacture. Both are stored and distributed frozen at -18 °C or lower. Once thawed, the contents should be consumed and not refrozen.
Is it allergen free and suitable for gluten-free menus?
Both versions are declared free of allergens under ANVISA RDC No. 727/2022, and both are gluten-free with no restricted consumer group.
Can I order a sample before committing?
Yes. The 200 g pot exists for exactly that — tasting panels and menu trials. Small international sample shipments travel by air with thermal packaging and dry ice; commercial volumes move by refrigerated ocean container. Note that on some routes the freight agent delivers to the destination airport only, with customs clearance and refrigerated inland transport handled by the importer.
Do you offer private label?
Private label is available subject to analysis of volume, packaging format and production lead time. Tell us the market and the format and we will confirm what is feasible.
Request samples and wholesale pricing
Tell us the version (organic or conventional), the format, your monthly volume and the destination. We reply with pricing, lead time and the technical sheet.
Solicitar cotizaciónBuilding your own formulation? See frozen açaí pulp.