Dried apples offer great taste, excellent texture, and amazing versatility. Tree Top’s standard regular moisture dried apples are dried to a variety of moisture levels ranging from 14% to 26% H2O, depending on the product. We work closely with product developers to design the optimum ingredient for any finished product. That’s true for Dried Apples and our entire array of fruit ingredients. Our customers rely on Tree Top’s technology, personalized service, and years of experience to develop products that meet their specific needs.
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:
No Preservatives: 16% - 18% maximum, Water Activity: 0.55 – 0.65
Contains Sulfites: 22% - 26% maximum, Water Activity: 0.65 – 0.75
Intermediate Moisture: 8% - 16% range, Water Activity: 0.45 – 0.60
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 standard dried apple 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.