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Rehydration |
To satisfy increasing
consumer demand for a tender juicy texture, the prunes are rehydrated
by soaking them in water for 15 to 30 minutes at a steady temperature
of 75 - 80 °C. Agen prunes have a 35% moisture content to
provide the tenderness that consumers demand.
The rehydration process varies in complexity depending on the
desired result. It ranges from rehydration to 35% moisture to
more elaborate processes (40 % moisture content and more for
the so-called "soft" or "super-tender" prunes)
for the various prune-based specialities, such as juices and
concentrates, creamed prunes or prunes preserved in syrup, wine
or spirits. |
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[Portrait
of a strapping fruit] - [Library]
- [Photos] - [Links]
- [Contact] - [version
française]
