Freeze-Drying & Fruit Snacks
How Many Portions of Fruit a Day? Practical Measures
What a portion is, measuring by hand, equivalents by fruit, dried products, the juice problem, spreading intake and practice.
5 min read
Tags
fruit
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
24 articles
In this category
- Frozen Bakery & Patisserie
Balancing Acid and Sugar in Fruit Cakes
How the two tastes suppress each other, acidity by fruit, the Brix-acid ratio, cream as a buffer, temperature and perception, and adjusting.
5 min read
- Frozen Bakery & Patisserie
Why Does Fruit Sink in Cakes? And How to Stop It
The physics of sinking, batter viscosity, the flouring trick and why it works, preparing fruit, frozen fruit, oven heat and layout solutions.
5 min read
- Frozen Bakery & Patisserie
What Is Framboise? Is It the Same as Raspberry?
The origin of the name, the botany, where the names diverge in the market, confusion with blackberry, differences in taste and use.
5 min read
- Freeze-Drying & Fruit Snacks
Are Vitamins Preserved in Freeze-Dried Fruit?
What freeze-drying does to vitamins, minerals, fibre and antioxidants, compared numerically with hot air drying.
6 min read
- Breakfast, Jam, Tahini & Halva
How Is Jam Made? Why the Fruit-to-Sugar Ratio Matters
The role of pectin, acid and sugar in setting jam; what the fruit ratio means, boiling times and ways to test the set.
6 min read
