Sunsweet Amaz!n Plums for Sauces - Aug. 2017 - 3

Fresh Plum Concentrate
Made from the juice of fresh prune plums, this
ingredient is very versatile for making sauces. Fresh
plum concentrate blends easily with water, adding
subtle sweetness and enhancing flavor with bright
acidity. Alone, the plum-red liquid has the consistency
of maple syrup and carries a pleasant, tart-cherry flavor
that resembles pomegranate molasses. It can be used
in tomato sauces and pizza sauces to replace sugar
and enhance tomato flavor while driving down acidity.
It helps smooth out the flavors of wine or tomatoes
in braising sauces. In Southeast Asian sauces, such as
sambal or satay, it adds subtle sweetness to balance
the flavors of the spices.
Sorbitol: 14.42%
Fiber: 1.54% soluble; .23% insoluble
Titratable acidity: 1.8 to 2.6%
Brix: 70 degrees
pH: 3.9
Dried Plum Puree
Made from a blend of dried plums and prune juice
concentrate, this puree is high in sorbitol, a natural
humectant. Alone, the dark purple paste has a tangy
flavor similar to molasses or tamarind. It adds body, tart
sweetness and depth to sauces, and is especially good
in dark tangy sauces, such hoisin, tamarind chutney
and barbecue. Dried plum puree accentuates flavor,
allowing for reductions in seasonings and salt. Because
it is the texture of a paste, it can be used to add body
to a sauce that is too thin.
Sorbitol: 14.7%
Fiber: 4.35% soluble; 1.15% insoluble
Titratable acidity: 1.5 to 2.2%
Brix: 70 degrees
pH: 3.7 to 4.2
Prune Juice Concentrate
Made by extracting juice from dried plums and then
concentrating it to a sugar level of 70 degrees Brix,
prune juice concentrate is a sweet and tangy syrup
the color of molasses. Prune juice concentrate pairs
well with soy sauce and balsamic vinegar. In small
concentrations, it may replace some soy sauce, allowing
for lower overall sodium levels. In dark sauces, it can
be used to replace 20% to 50% of the honey, brown
rice syrup, agave syrup, corn syrup or invert sugar in a
recipe. Because it also imparts sweetness, it allows for
lower overall sugar levels. It also brings a natural caramel
color to products when used in small quantities.
Sorbitol: 16.96%
Fiber: 5.14% soluble, .53% insoluble
Titratable acidity: 1.5 to 2.2%
Brix: 70 degrees
pH: 3.5 to 4.2



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