Baking & Snack - September 2009 - 67

CO-GRAND PRIZE WINNER

uaFn aeKt :a
FF nt

Lionel Vatinet

FRUITS

ᮡ Blueberries are usually infused with a sugar solution to give
them more weight and pliability then dehydrated with hot air to
reduce moisture to 18%.

MASTER BAKER
LA FARM BAKERY - CARP, NC

US HIGHBUSH BLUEBERRY COUNCIL

-''
!? ?Tcr3?ade

For more information, see Page 133

EIRERTODAY-LOYEYOURRAISINS.COM
BAKING & SNACK / September 2009

It is important to not overcondition raisins because this releases too
many solids, and the raisins readily break or get mashed during the
mixing process. Raisins should also
not be conditioned in excessively
hot water. For best results, raisins
should be about 75°F at the end of
the process.
The American Society of Baking,
Petaluma, CA, recommends that
quantities of not more than 30 lb be
conditioned by adding 12 to 15% of
warm water by weight to the raisins
right in the poly-lined case in which
they are shipped. Temperature of
the water should not exceed 75 to
80°F added at the rate of 3.6 to 4.5 lb
of water to 30 lb of raisins. Reclose
the poly liner, cover the container
and turn it a number of times to
distribute the water uniformly. Turn
again after about two hours, and allow to stand for an additional two
hours for a total conditioning time
of at least four hours or overnight.
For larger quantities, AIB
International, Manhattan, KS, recommends that raisins be placed in a
trough or tank with a screened bottom opening for draining the water.
Completely cover the raisins with
water at 75 to 80°F and then drain.
Close the drain to retain leached solids. Cover the trough or tank, and allow the raisins to absorb the surface

water for at least four hours or overnight. Mr. Blagg suggested that any
remaining liquid after conditioning
be added to the dough as part of the
liquid component in the formula.
Conditioned fruits should be
added to batter or dough at the very
last step, during the last minute or
two of a mixing process to ensure
that the fruit remains intact. "Excess
free sugar and acid in yeast-leavened
dough can occur from crushed fruit
or broken skins during mixing. This
has a negative impact on fermentation," Mr. Blagg said. "It is important
to mix the fruit in gently to maintain
integrity and wholeness."
Jeff Zeak, pilot plant manager at
AIB, provided this tip: "With raisin bread, in order to prevent charring of the raisins on the outside of
the bread crust and the crust from
overbrowning caused by the typically higher sugar level contained
in a raisin bread dough formula,
reduce the baking temperature by
25 to 30°F or more than what you
would typically bake a conventional loaf of white bread. Additionally, close the exhaust damper of the
oven. In some cases, add a small
amount of steam into the baking
chamber to keep the baking environment moist."
VARIED BERRIES. All types of
dried berries are making their way
into baked foods.
Fresh or frozen blueberries are dehydrated by a number of methods to
produce a dried fruit for application
as an inclusion in baked foods such
as bagels, scones and snack bars.
"Blueberries for baked foods can
be dehydrated with hot air to reduce the moisture level to around
18%. They are usually first infused
with a sugar solution to give them
more weight and pliability," said
Thomas Payne, spokesperson for the
US Highbush Blueberry Council,
Fresno, CA. "Blueberries can also
be infused with syrup to push out
moisture in what is called an osmotic

http://www.LOYEYOURRAISINS.COM

Baking & Snack - September 2009

Table of Contents for the Digital Edition of Baking & Snack - September 2009