Recipe for a bake- stable fruit preparation and processing

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.

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