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Recipe for a bake- stable fruit preparation and processing
Recipe
|
Ingredients |
Weight (g) |
% |
|
Apple ( thawed ) |
210.0 |
55.2 |
|
Sucrose |
160.8 |
42.2 |
|
Modified starch ( THERMFLO ) |
8.00 |
2.10 |
|
GESOLGEL®LA |
0.32 |
0.12 |
|
Citric acid solution (50% w/w ) |
0.80 |
0.20 |
|
Tri sodium citrate dehydrate |
0.88 |
0.18 |
Preparation
1. Pre-blend the dry ingredients, add to the apple and heat with stirring to boiling.
2. Remove from heat, add the citric acid solution, mix well and deposit
3. Leave to gel before use, shear and use as required.
