Dried Apples – Low Moisture Specialty Colored and Flavored

Any fruit flavor you need for shelf-stable applications.  Today’s food development challenges are requiring a fresh innovative look at how fruit and fruit blends can be used to achieve flavor, piece identity, functionality and economic sense. Tree Top’s custom, specialty colored and flavored fruit ingredients bring inexpensive alternatives to costly fruits.

Benefits of Regular Moisture Dried Apples:

• Real fruit inclusion
• Excellent neutral base for other color and flavor profiles
• Various sizes and shapes for different piece identities
• Low-cost transportation and storage
• Easy handling and reduced labor costs
• Low-cost alternative to fresh or frozen apples
• Shelf stable
• Water activity 0.43 to 0.85 depending on application needs

Applications:

• Cookies and cookie fillings
• Doughnuts and fritters
• Fresh salads
• Fruit and granola bars
• Granola cereals
• Muffins
• Pastry fillings
• Snack cakes and pies
• Specialty sausages
• Stuffings

Fruit Serving:

1 serving = ¼ cup diced @ 24% moisture = 17.5 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.

Moisture:

• 3.5% maximum, Water Activity: 0.10 – 0.30

Packaging:

• Available in 40 and 50 pound cases
• Packaged in a 1.5 mil high density poly bag inside a corrugated box

Preservatives and Treatment Options:

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.

For more information, download our Treatment Options pdf here.

Our regular moisture dried apples are available with the following treatments:

No Treatment:

No preservative, no special process

Moisture: 16%-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.

Sulfited:

Sodium Sulfite: 500-1,500 ppm maximum (European markets 600 ppm max.)

Moisture: 22%-26% 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: 22%-26% 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.

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.