Research & Bulletins | Bakery
What makes dried plums such an effective bakery ingredient? Dried plums naturally contain high levels of fiber, sorbitol and malic acid. These components allow dried plums to function as a fat substitute, inhibit mold development, add humectancy and extend shelf life. Available as whole dried plums, paste, bits and diced, purees, powders and juice concentrates, dried plums can be used in all wet and dry batching systems.
Prune Puree May Be Effective Fat Replacer in Cakes
18th October, 2010
Prune puree can replace as much as 30 per cent of the fat by weight in chocolate cupcakes, and could be used to reduce saturated fat levels in baked goods, according to an upcoming presentation by US researchers.
Dried Plums Extend the Shelf Life of Foodservice Breakfast Baked Goods
23rd May, 2007
Dried Plums can directly help foodservice operators maintain the moisture and texture of breakfast baked goods, reduce waste, lower food cost and create a more satisfied customer.
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Take a Bite Out of the 100-Calorie Snack Market with California Dried Plums
23rd May, 2007
California Dried Plums are a natural ingredient for food processors to participate in the 100-calorie snack category.
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California Dried Plums Create Bakery Products that Are Fit for Life
23rd May, 2007
Using dried plums to design nutritionally enhanced baked goods for an aging population.
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Alternative Dried Plum-Based Fat Replacers
23rd May, 2007
A summary of various dried plum products used as bakery fat replacers.
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The Do's and Don'ts for Making Reduced-Fat Baked Goods Using Dried Plums
23rd May, 2007
Dried plums can help bakers produce reduced-fat, great-tasting products by avoiding some of the common pitfalls.
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Dried Plums: A Multifunctional Bakery Ingredient
14th May, 2007
A review of the composition of dried plums and how their unique components can be effectively used by bakers.
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California Dried Plums ... Natural Alternative to Reduce Trans Fats in Baked Goods
14th May, 2007
Dried plums are an effective, natural alternative for bakers to consider to achieve fat reduction and trans fat reduction or elimination, as well as a reduction in total calories and calories from fat.
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California Dried Plums Offer Bakers Innovative Solutions to Control and Reduce Fat, Calories, Sugar and Carbohydrates While Extending Shelf Life
14th May, 2007
Dried plums’ natural components provide bakers with unique ways to retain moisture, reduce fat, reduce calories, control carbohydrates and extend shelf life.
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Using Prune Juice Concentrate in Whole Wheat Bread and Other Bakery Products
14th May, 2007
A discussion of laboratory tests that examine and quantify prune juice concentrate baking qualities, mold-inhibiting properties and effects on final product quality of yeast-leavened baked goods in Cereal Foods World.
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