Pastes, Purees, Butters
Dried plum paste is prepared from dried plums with an average of 25% moisture content. It is produced both with and without added potassium sorbate which inhibits mold and spoilage. Dried plum paste is packed in polyethylene-lined fiber containers, ranging from 25- to 40-pound packs. Pit fragments may not be more than 0.1% by weight of sample.
Composed of dried plums and possibly added sweeteners, puree is available as low-moisture puree with 20-25% moisture to high-moisture puree with 60-70% moisture. It may contain added corn syrup or rice syrup, fruit juice concentrates, dextrin or maltodextrin. Available in cans, pails, drums or bag-in-box, package labels indicate whether refrigeration is needed. Dried plum puree is also available in mixed fruit purees, blended with apple or pear puree for products where a lighter color and milder flavor are desired.
Some dried plum pastes, purees and butters can be used in meat and poultry applications to retain moisture, suppress the growth of some pathogens and extend shelf life.
| Dried plum paste | Description: Made from dried plums with/without added potassium sorbate. Pit fragments <.01%. Moisture Range: 19-35%, 25% avg. Packaging: 25-40 lb., bag-in-box Product Use: Bakery fruit fillings, fat replacement in baked goods. |
| USDA dried plum (prune) puree |
Description: A blend of dried plums/dried plum juice concentrate and water. .01% max. potassium sorbate. 70° brix min. Moisture Range: 30% +/-.05% Packaging: 1, 2 gal. pails, 40 lb. bag-in-box Product Use: Fat replacement in baked goods. Retains moisture in pre-cooked meats. Inhibitor of foodborne pathogens/ oxidation |
| Fruit blend puree (dried plums/apples/ and/or pears) |
Description: A blend of fruit purees, dextrose, maltodextrin, potassium sorbate Moisture Range: 50-56% Packaging: 5 gal. pails. Gross wt. 55 lbs. Net wt. 52 lbs. Product Use: Fat replacement in baked goods. Retains moisture in pre-cooked meats. Inhibitor of foodborne pathogens/ oxidation |
| Low moisture dried plum puree |
Description: A blend of dried plums and/or other fruit juice concentrates and/or syrups. May contain glycerin and fructose. Moisture Range: 20-24% Packaging: 5 gal. pails, 40 lb. bag-in-box Product Use: Fat replacement in baked goods. Retains moisture in pre-cooked meats. Inhibitor of foodborne pathogens/ oxidation |
| Dried plum butter |
Description: Strained to yield a smooth, soft paste of butter consistency. Flowable and pumpable. No skins or seeds results in a higher sugar content. No added sweeteners. 48.6°: brix. All natural. Moisture Range: 53.46% moisture Packaging: 1, 5 gal pails, 55 gal drums, bladders or totes. Shelf stable. Product Use: Baked goods, sauces/marinades, meat moisteners, inhibitor of foodborne pathogens/ oxidation |
| Fresh plum puree | Description: A puree made from fresh plums. Light in color. 33° brix. Moisture Range: 64.5% moisture Packaging: 5 gal bag-in-box, 55 gal drums Product Use: Baking, confectionery, smoothies, sauce bases |
* Note: Dried plum paste/purees/butters can have varying levels of moisture, brix and viscosity.