Fruits have always played a role in the bakery industry. From the classic apple pie to the timeless banana bread, fruits have added their unique touch of sweetness to various baked goods. But with today’s advanced technology, fruit processing techniques have come a long way, take a loot at Selo. In this blog post, we will delve into some of the most innovative fruit processing techniques that are being used in bakery applications to create some sweet and delicious baked goods.
1) Dehydration Technique
Dehydration is an age-old technique for preserving fruits for a longer shelf life. Today, bakers are using this technique for a different purpose; to add crunch and texture to baked goods. Dehydrated fruits can be used as a crunchy topping on cakes, cupcakes, and muffins, or be incorporated into the batter for a chewy texture. Dried fruits like cranberries, raisins, and apricots, when mixed with butter and rolled oats, can make for some delicious and chewy porridge cookies.
2) Purée
Gone are the days when purée was used only for baby food. Purée is an excellent way to incorporate fruits into baked goods to create a unique and flavourful experience. Purée can be used in place of butter and oil, resulting in moist and flavourful baked goods. For instance, replacing half of the butter with peach purée while making peach cobbler results in a more flavourful and moist cobbler.
3) Freeze-drying Technique
Freeze-drying is a relatively new technique in fruit processing. It involves freezing the fruit first and then subjecting it to a vacuum, which strips the fruit of all its moisture. The result is a delicate, crispy, and crunchy texture. Foods like strawberries and raspberries, when subjected to freeze-drying, make for excellent toppings on cakes and cupcakes, adding both texture and flavour.
4) Fermentation Technique
Fermentation is a technique where sugars are converted into alcohol by bacteria. Bakers are now experimenting with this technique to create new flavours in their baked goods. For instance, adding fermented berries like blueberries or blackberries to sourdough bread results in a tangy, fruity, and unique flavour profile. Why not try raspberry or strawberry jam made with fermented berries instead of regular berries, resulting in a deliciously different tasting jam?