{"id":726231,"date":"2021-09-06T08:32:00","date_gmt":"2021-09-06T06:32:00","guid":{"rendered":"https:\/\/www.milk-food.de\/2021\/fruit-sando-fruit-sandwich\/"},"modified":"2026-06-09T09:34:05","modified_gmt":"2026-06-09T07:34:05","slug":"fruit-sando-fruechtesandwich","status":"publish","type":"post","link":"https:\/\/www.milk-food.de\/en\/blog\/2021\/09\/06\/fruit-sando-fruechtesandwich\/","title":{"rendered":"Fruit Sando – fruit sandwich"},"content":{"rendered":"\n

A fruit slice as a universal snack<\/h1>\n\n

Snacks Snacks Snacks. There is always news in the snack island in the supermarket. Whether sweet, savory or something in between – this is where the Fruit Sando comes into play – snacking is always possible.<\/p>\n\n

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What you won’t find in supermarkets with Fruit Sando: Our beautiful MILK. plates<\/figcaption><\/figure>\n\n

Let’s Snack Attack<\/a> <\/strong> <\/h2>\n\n

Today we dedicate ourselves to the in-between. In Japan, Fruit Sandos are a popular snack and can be found in any Combini. A Fruit Sando is a sandwich with fresh fruit and cream. Dessert? Healthy snack? Or rather hearty? The Fruit Sando has a bit of everything and that’s what makes it so special. We wanted to understand more about what the refrigerated snack is all about and created our own version.<\/p>\n\n

Go Green<\/strong><\/h3>\n\n

To do this, we start with the bread. Basically, it should be a classic toast<\/a>, fine-pored and soft. In Japan, they use shokupan, a type of milk bread that is particularly soft and fluffy. Our recipe is based on a milk roll dough.<\/p>\n\n

We want our product to stand out a bit and decide on a green bread(the color<\/a> seems popular in Frankfurt). To do this, we mix the milk with parsley and fresh mint. Not only does it look special, but it adds a nice fresh touch to the bread and gives the snack another layer between sweet and savory.<\/p>\n\n

We mix the light green milk with the yeast, add it to the flour and the other ingredients. We knead the dough for ten minutes in the food processor and then let it rise covered for 30 minutes at about 45 degrees. Then it is kneaded again, folded and placed in the toast baking dish. Close the mold with the lid provided for this purpose and let the dough rise for another 30 minutes. In the process, it doubles its volume and forms the fine pores. After the rising time, we bake the toast in the preheated oven, test towards the end with a wooden stick if the bread is ready and let it cool in the mold without the lid. After it has cooled completely, we put it in the refrigerator. This makes the bread firmer and we can cut the slices better.<\/p>\n

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The creme de la creme of fruit sandwiches<\/strong><\/h3>\n\n

For the cream, in the first step we try a kind of mascarpone-quark mousse with gelatin. However, we quickly discover that this does not bring the perfect consistency and airiness that we desire. We then beat both ingredients without gelatin with a hand mixer achieve the desired properties: airiness, consistency, creaminess and the necessary stability not to flow from the toast slice. Some recipes use only cream, however, it seems to us a bit too unstable and flavorful. We cut the toast into slices about 1 cm thick, which we spread generously with cream. In the cream we put and squeeze fresh fruit from the market: apricots, kiwi, gooseberries and strawberries. With fruits it is very important that they are fresh and ripe. At the first attempt they were not optimally ripened and thus did not give a nice cut pattern, which is very important here. Because the eye eats with you, or all alone like on Instagram<\/a>, where Fruit Sandos are also popular.<\/p>\n\n

Tell me Sando, tell me when <\/h4>\n\n

We finish the Fruit Sando with a second slice of toast spread with cream. We cover the finished Fruit Sandos with plastic wrap and refrigerate them for four hours. Then we cut off the edge first and cut the sandwiches in half diagonally. And thus get a very nice, clean cut surface, which directly makes you want to bite into it. The fruity snack for the refrigerated shelf is ready. In the summer we could warm up for such fruity fresh slices quite! Tell me Sando, tell me when<\/a>…there are also with us in the refrigerated section?<\/p>\n

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Now the whole thing just needs to be packaged appealingly, and that’s what we’re really all about. But we are just more than a packaging design agency, we are a<\/p>\n\n

Packaging Design Food Lab<\/h5>\n\n

Food Packaging Design based on what we call Food Lab. Our food has fascinated us – also in a professional context for more than a decade. Where outstanding packaging design for small and large food manufacturers is created, you want to smell, feel, hear and taste before you’ve seen too much. The eye (our dominant sensory organ) greatly influences purchasing decisions. We know that! To ensure that we follow the purchase with the right product experience to match the packaging design, we take a closer look at the food products our customers present to us.<\/p>\n