Dried Apples – Intermediate Moisture

Tree Top evaporated apples (also known as dried apples) taste great and have excellent texture, making them an amazingly versatile food ingredient.

Benefits of Dried Apples:

• Wholesome fruit ingredient
• Offer easy handling and have low transportation, storage and labor costs
• Can be formulated with natural or artificial colors and flavors to meet your specific needs
• Shelf stable in a variety of applications

Fruit Serving:

1 serving = ¼ cup diced @ 18% moisture = 16.2 g

Per USDA guidelines, 1 fruit serving = ½ cup

Let us work with you to create a product to take advantage of the latest fruit consumption recommendations. Incorporating a full serving of fruit into your product creates a marketable advantage.

Preservative Options and Storage:

Dehydration itself increases shelf life by lowering the availability of water to microorganisms that cause spoilage. Other substances are used to combat enzymatic browning, which is commonly associated with cut fruit. We offer our dehydrated apples preserved with sodium sulfite, alternative treatment or natural.

Storage recommendation 45º F or less.

Pack Sizes:

• Available in 30 and 40 pound cases.

Sulfited:

Sodium Sulfite: 500-1,500 ppm maximum (European markets 600 ppm max.)
Moisture: 12%-18% maximum
Water Activity: .65 – .75
Storage recommendations: 45º F or less

Sodium sulfite is very effective at inhibiting both enzymatic and non-enzymatic browning and has been used for centuries in its gas form (sodium dioxide) for this purpose.

Alternative:

Ascorbic Acid, Citric Acid, Salts
Moisture: 12%-18% maximum
Water Activity: .65 – .75
Storage recommendations: 32º F or less

Alternative serves as both an antioxidant and an acidulant. In inhibiting oxidation, it does not destroy the enzymes, but rather is preferentially oxidized in place of other substrates, since browning occurs after rehydration.

No Treatment:

No preservative, no special process
Moisture: 12%-18% maximum
Water Activity: .55 – .65
Storage recommendations: 45º F or less

This product relies on a lower moisture level to prevent spoilage and requires no additional declarations.

Reconstitution:

Although end usage, process, size and style of cut will ultimately dictate the correct rehydration ratio, dried apples generally require three to five parts water (by weight) to one part apple, to fully reconstitute. Apples return to fresh cut dimensions when reconstituted. Additional information about reconstitution for bakery production applications is available here.