|
| | | | |
|
 | | SWEET CALIFORNIA RAISINS | | | California Raisins | | 11/04/2008 | | | California Raisins are sourced by confectioners from around the world, not only because of their consistent quality but for their firm skins, a result of sun drying. Sultanas, for example, are dried with an oil spray to accelerate drying, but at the same time, it softens the skin. The firm skin of the California Raisins holds up to the panning process and will not break to cause clumping which, in turn, can cause uneven distribution of coatings on chocolate.
California Raisin have been used by the confectionery industry worldwide for decades, and the packers in the USA have developed special specifications for confectioners. These include oil coatings, special shapes and different sizes of raisins.
Another alternative is California Raisin paste, which is an excellent flavour carrier and can be used as fillings for chocolates truffles. A soft, pliable paste that can be modified by the addition of syrups and other creamy or liquid ingredients, e.g., raisin paste may also be blended with ganache or chocolate to prepare fruit truffles.
California Raisins compliment and easily absorb other flavours, such as spices like cinnamon, liqueurs, fruits and other flavours to produce synergistic bases for confectionery items.
Tips on using California Raisins in confectionery
•Use California Raisins and California Raisins paste as a sugar substitute.
•Most confectioners specify medium size raisins with a round shape to aid in the aerodynamic flight of the fruit in the panning process.
•Some of the more stable vegetable oils work best for panning, e.g., blends of coconut, cotton seed and other oils which may be blended according to conditions on the world oil market. Raisin packers may apply as much as 0.25 percent oil coating to raisins for confectionery applications. | |
|
| | | View similar articles: | | |
| | | |
|
 | People who viewed this article were also interested in |  | |  |
|
| Other articles from California Raisins | | | |
|
|