Taking Plant-Based to the Next Level - Sunsweet 2021 - 5

500g of butter and replace it with 125g puree and
125g oil or shortening.) You may need to add water
or a bulking agent to make up any loss in volume.
For light-colored baked goods, use a combination of
Fresh Plum Concentrate and Dried Plum Powder to
lower sugar and improve texture. The combination
of Dried Plum Puree and water gives cookies a
chewy consistency and helps bind the crumb
together without eggs. Dried Plum Powder improves
the texture of vegan cookies. A small amount
(0.2% to 1% of the total formulation) will impart a
slight flecked appearance, but it will also help bind
together crumbly cookies. This ingredient works
well in spiced cookies, whole-grain cookies and
darker-colored cookies.
If your goal is to reduce the amount of butter in
a recipe for a nutritional profile improvement, costs
savings, or both, start by removing half of the fat
content and replacing 50% of what was removed
with Dried Plum Puree, Prune Juice Concentrate or
reconstituted Prune Bits mixed into a paste. (Example:
500g butter changes to 250g butter and 125g prune
ingredient.)
Sugar reduction may also be your objective, and
prune ingredients can assist. Start by reducing 10%
to 30% of the cane sugar and replacing half of the
removed sugar with a prune ingredient, using Prune
Juice Concentrate for dark-colored baked goods and
Flavor Affinities Fuel
Baking Innovation
Bakers and pastry chefs have long leveraged
the sweet flavor of prunes in baking. With mild,
toffee-caramel notes and subtle tang, they can
draw out nutty butterscotch flavors in chocolate
chip cookies, deepen the impact of spices in
gingerbread and make brownies taste fudgier, all
without overpowering other ingredients. Here are
some suggestive pairings.
Flours and grains
Sweeteners
Produce
Dried fruits
Nuts and seeds
Chocolate
Fresh Plum Concentrate for light-colored baked goods.
In gluten-free baking, dried plum ingredients can
help with moisture retention and browning while
contributing to a better overall texture. Using Dried
Plum Powder in gluten-free flour imparts a flecked,
whole-grain appearance. Add 1% of Dried Plum
Powder to gluten-free muffins or quick breads in place
of xanthan gum and milk powder to add color and
prevent moisture loss. In addition, Dried Plum Puree
or Prune Juice Concentrate can help quick breads
and brownies retain moisture with less added sugar.
For gluten-free breads, a small amount of Prune Juice
Concentrate can aid in achieving the Maillard reaction.
buckwheat, cornmeal, oats and oat flour, sorghum, whole-wheat flour
brown sugar, golden syrup, honey, maple syrup, molasses, sorghum syrup
apples, bananas, citrus fruits (especially oranges), pears, pumpkin
apricots, blueberries, cherries, cranberries, currants, dates, figs
almonds, hazelnuts, pecans, poppy seeds, sesame seeds, walnuts
dark and milk chocolates, cocoa, cocoa nibs

Taking Plant-Based to the Next Level - Sunsweet 2021

Table of Contents for the Digital Edition of Taking Plant-Based to the Next Level - Sunsweet 2021

Taking Plant-Based to the Next Level - Sunsweet 2021 - 1
Taking Plant-Based to the Next Level - Sunsweet 2021 - 2
Taking Plant-Based to the Next Level - Sunsweet 2021 - 3
Taking Plant-Based to the Next Level - Sunsweet 2021 - 4
Taking Plant-Based to the Next Level - Sunsweet 2021 - 5
Taking Plant-Based to the Next Level - Sunsweet 2021 - 6
https://www.nxtbook.com/sosland/sunsweet/taking-plant-based-to-the-next-level-sunsweet-2021
https://www.nxtbook.com/sosland/sunsweet/2017_11_01
https://www.nxtbook.com/sosland/sunsweet/2017_08_01
https://www.nxtbookmedia.com