From Dairy Management Inc.™
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Printable Version |
Strawberry-Flavored Fruit Leather
Ingredients
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Percent (%)
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| Applesauce, Unsweetened |
68.00 |
| Strawberry Puree |
12.00 |
| Water |
8.12 |
| Corn Syrup, 42 DE |
6.00 Corn |
| Corn Syrup Solids |
2.10 |
| Partially Hydrogenated Vegetable Shortening |
1.76 |
| Whey Protein Concentrate-80 (WPC-80) |
1.60 |
| Citric Acid |
0.30 |
| Artificial Strawberry Flavor |
0.05 |
| Emulsifier (Monoglyceride and Diglyceride) |
0.04 |
| Red No. 40 Solution |
0.03 |
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100.00
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Procedure
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| 1. |
Hydrate WPC-80 in formula water (16.50% solution) and allow to sit overnight at 40°F. |
| 2. |
Puree applesauce and strawberry puree in blender (low shear) for 30 seconds. |
| 3. |
Add corn syrup, corn syrup solids, whey protein concentrate in formula water, citric acid, flavor and color and blend for 30 seconds. |
| 4. |
Melt shortening and add emulsifier. Then add to pureed mixture while blender is running. Blend for 30 seconds. |
| 5. |
Pour 500g pureed mixture per tray and dry at 115°F until contents of one tray weigh about 125g, which will take about 16 hours. The roll will no longer be tacky to the touch and will peel easily off the tray when ready. Dry for additional time, if necessary. |
| 6. |
Remove from tray by rolling up dried material while still warm. Wrap the roll in Saran® wrap. It will keep at room temperature for at least two months, or longer in the freezer. |
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Benefits of Using Dairy Ingredients: |
| Whey Protein Concentrate |
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Provides functionality and flavor naturally. |
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Maintains solubility during processing. |
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Easily dispersed in mixing. |
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Imparts smooth mouthfeel. |
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Contributes to the food's overall nutritional profile. |
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Aids in emulsification. |
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Note: This formula and accompanying Nutrition Facts are provided for demonstration purposes and as a starting point for product development efforts. Dairy Management Inc.™ assumes no liability or responsibility for actual nutrition results. For further assistance, please contact our Technical Support Hotline at
1-800-248-8829. | |
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