Real Fruit Pieces For Artisan and Chocolate Bakery Producers

Baking with real fruit ingredients adds natural fresh and healthy appeal however, without the proper handling, fruit and fruit fillings can discolour and destabilise bakery products. Thanks to advancements in food technology a new series of fruit pieces has been produced specifically for use in artisanal baking products. As discussed in this article, these ingredients are a value-added alternative to fresh, sugar infused or dried fruit with a unique bake stability and durability that real fruit pieces lack. Read more about who can use these products and what you can use them for.

Bakery Ingredient Now Available For Bakers and Chefs

Thanks to advanced food technology such as ultra rapid concentration (URC), a process that reduces moisture content of fruit, concentrated fruit ingredients have been available to industrial-scale manufacturers for some time. Now products of this technology, natural concentrated fruit pieces, have become available to artisan chocolatiers, bakers and chefs. Rather than having to purchase large quantities, this new series of fruit pieces have been packaged in convenient sized quantities specifically designed to be used by smaller scale craft bakeries.

These products are suitable for use in a comprehensive range of artisanal products including chocolates, cakes, biscuits, cookies, muffins, breads and brioche, and they can also be used in dishes and desserts served in restaurants. With their high fruit content, these premium quality ingredients offer a delicious, convenient and functional alternative to fresh, candied and dried fruit ingredients. Perfect for bakeries, chocolate producers and innovative chefs.

Value Added Alternative

With a variety of flavors and a specific format and pack size, artisan producers will now be able to use ingredients previously only available to industrial-scale manufacturers. These fruit pieces have all the taste of fresh fruit, but without the mess and perishability. With a long shelf life at room temperature, these ingredients can help craft bakers, chocolatiers and chefs eliminate the high levels of waste often associated with fresh fruit, controlled controlling costs. These ingredients also offer significant taste advantages over dried fruit ingredients and in contrast to candied fruit, contain no added preservatives, artificial colors or flavors.

The pieces of fruit are designed to perform in a wide range of artisan applications and won't burn or 'bleed' during baking. In high moisture applications, such as bread and cakes, they will absorb moisture to become spots of soft fruit, bursting with flavor. In low moisture applications the low water activity ensures they retain their soft texture without spoiling the base product.


Source by Amy Wright

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