Recipes
72 g Sugar
8 g Pectin
325 g Apricot pulp
237 g Sugar
138 g Glucose
206 g TREHA®
4 g Diluted citric acid 50/50
10 g Water (hot)
In a Qbo*¹, mix sugar (72g) and pectin.
Add the apricot pulp and heat to 90°C/194°F.
Add the remaining sugar (237g), glucose, and TREHA®.
Heat to 100°C/212°F and then add the diluted citric acid and water, homogenizing the mixture while returning the temperature to 100°C/212°F.
The mixture should reach 68°Brix and a pH of 2.8 – 3.
Transfer the apricot purée into buckets and seal immediately.
Cook time: 50 minutes at 200°C/392°F with the valve open
*¹ Qbo is an all-in-one processing system that can cook, cool, blend, and emulsify.
(At 21% of mixture)
Enhances the color of the apricot purée.
Enhances the aroma and flavor of the apricot.
Provides a balanced sweetness.
TREHA® is a non-reducing sugar ---> improves shelf life of apricot purée by reducing the risk of yeast and bacterial growth after opening.
Improves the product shelf life by acting as a barrier to moisture exchange.
