![]() Glycerin is added to sun-dried raisins after the production, with the water content remaining at 10-16%. This product is suitable for use in the chocolate and yoghurt industry, as well as for applications where low microbiology is extremely important.įinally, Sun-Maid also offers a product for the baking and cereals industry designed to minimize moisture migration – glycerin-infused raisins. The raisins are heated to 54☌ using hot water and steam, which kills yeasts and molds without affecting the product’s color, taste or consistency. After being mechanically harvested, sun-dried, washed and laser sorted, they are heat-treated in an additional step. Sun Maid additionally offers low-micro raisins. However, size and quality can also be adjusted according to customer specifications. There are basically two standard sizes for California raisins: SELECTS (800-1,200 berries per lb/0.4536kg) and SMALL (1,600-2,000 berries per lb/0.4536kg). They meet the highest quality and specification requirements. Stored in a cool place and at a relative humidity of 55%, they have a shelf life of up to 12 months. Their low pH, high proportion of natural sugars and lower water activity make raisins a microbiologically stable product. The company uses industry-leading technologies and state-of-the-art agricultural practices to guarantee a high level of food safety and quality. Our partner Sun-Maid has more than a century of experience in the product, and operates the world’s largest raisin and dried-fruit factory. Raisins are also available in the form of concentrated juice and paste, as a natural humectant and preservative agent for the baking and flavoring industries. In the form of soft raisins – which have a 24–28% moisture content due to hot water-vapor treatment and do not have to be softened before processing – they are used in baking as well as in the yoghurt sector. Their taste profile, too, makes them interesting for the chocolate and baked-goods industry. Raisins are very bake-stable and versatile for use as an ingredient in fruit-nut blends, salads, cereals, and cookies. They have a slight caramel flavor, from the fruit sugar caramelizing in the sun during the drying process.ĭue to their low pH, their natural sugars, and the lower water activity, raisins are not very microbiologically sensitive, and fulfill the highest quality and specification standards. They are dried on the vine (DOV) or on the ground. Ours come from California and are dried grapes of the Thompson Seedless variety.
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