Wednesday, February 10, 2010
3rd clas of food innovation and design
Basic formula – fruit leather
750 gm apples cut into small pieces
25 gm sugar
Puree apple in blender until smooth. Stir in the sugar. Line jelly roll pan with aluminum foil and fasten it to the edges with masking tape. Spread the fruit evenly in the pan. Dry in oven at 140°F (60°C) until completely dry and no longer sticky (approximately 12 hours). Remove from aluminum foil and roll up. Wrap the roll tightly in aluminum foil and store at room temperature in a tightly closed plastic bag or container. Note: apple leather can be made using 1½ lb of apple (peeled, cored, and pureed), 90ml water, 75g sugar, and 0.8g cinnamon.
Fruit leather
a. Control – prepare the basic formula. Note the time required to dry.
b. Honey 140°f (60°C) oven – prepare the basic formula, but substitute 30ml honey for the sugar. Dry in oven at 140°F. note the time required to dry.
chart fruit leather
*cut the apples into small pieces*
*blend the apples together with (sugar and water)and (honey and water)*
*puree apple*
*puree apples dry in oven*
*puree apples with honey*
*puree apples with sugar*
Conclusion:
a. Even after 4 hours, the fruit leather is still moist because of the thickness of the puree.
b. The different between the two product is, the taste of the puree with sugar is more sweet then puree with honey.
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7:47 AM
