Evaporated Apples
Great taste, excellent texture, and amazing versatility
Tree Top evaporated apples (also known as dried apples) taste great and have excellent texture, making them an amazingly versatile food ingredient.
Why choose dried apples?
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Because they:
- Are a natural fruit ingredient
- Offer easy handling, and have low transportation, storage, and labor costs
- Can be formulated with natural or artificial colors and flavors to meet your specific needs
- Are shelf-stable
Applications
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Dried Apple Rings & Pie PiecesProvide large piece identity, and are perfect for apple pies and snacks. |
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Dried Apple DicesExtend flavor, provide piece identity, and are great for fruit fillings, fried pies, and strudels. |
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Dried Apple ChipsAre inexpensive, impart flavor, have piece integrity, and make excellent mincemeat, fruit filling, and apple butter. |
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Dried Apple GrindsProvides softer texture, integrity, and function as extenders, making them perfect for cookie fillings, fruit bars, apple sauce, and granola bars. |
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Other ApplicationsIncludes fritters, scones, fresh salads, muffins, sausages, and stuffings. |
Fruit serving
1 serving = ¼ cup diced @ 24% moisture = 17.5 g
Let us work with you to create a product to take advantage of the latest
fruit consumption recommendations. Incorporating a full serving of fruit
into your product creates a marketable advantage.
Preservative Options & Storage
Dehydration itself increases shelf life by lowering the availability of water to microorganisms that cause spoilage. Other substances are used to combat enzymatic browning, which is commonly associated with cut fruit. We offer our dehydrated apples preserved with sodium sulfite, alternative treatment, or natural.
Sulfited
Sodium Sulfite: 500-1,500 ppm maximum (European markets 600 ppm max.)
Moisture: 22%-26% maximum
Water Activity: .65 - .75
Storage recommendations: 45°F or less
Sodium sulfite is very effective at inhibiting both enzymatic and non-enzymatic
browning, and has been used for centuries in its gas form (sodium dioxide)
for this purpose.
Alternative
Ascorbic Acid, Citric Acid, Salts
Moisture: 22%-26% maximum
Water Activity: .65 - .75
Storage recommendations: 32°F or less
Alternative serves as both an antioxidant and an acidulant. In inhibiting
oxidation, it does not destroy the enzymes, but rather is preferentially
oxidized in place of other substrates, since browning occurs after rehydration.
Natural
No preservative, no special process
Moisture: 16%-18% maximum
Water Activity: .55 - .65
Storage recommendations: 45°F or less
This product relies on a lower moisture level to prevent spoilage, and requires
no additional declarations.
Reconstitution
Although end usage, process, size, and style of cut will ultimately dictate the correct rehydration ratio, dried apples generally require three to five parts water (by weight) to one part apple, to fully reconstitute. Apples return to fresh cut dimensions when reconstituted. Additional information about reconstitution for bakery production applications is available here.
Nutrition*
| Moisture (g/100g) | 24.0 |
| Ash (g/100g) | 2.0 |
| Protein (g/100g) | 1.3 |
| Fat (g/100g) | 0.3 |
| Trans Fat (g/100g) | 0.0 |
| Carbohydrates (g/100g) | 72.4 |
| Calories (per 100g) | 296.0 |
| Sugars (g/100g) | 55.5 |
| Vitamin A as beta-carotene (IU/100g) | <50.0 |
| Vitamin C (mg/100g) | 2.8 |
| Dietary Fiber (g/100g) | 5.0 |
| Sodium (mg/100g) | 340.0 |
| Potassium (mg/100g) | 590.0 |
| Calcium (mg/100g) | 18.0 |
| Iron (mg/100g) | 0.6 |
*These are average values and should be used only to approximate the nutritional composition of any food formulations. Nutritional data not found on this list are present in levels not required by NLEA standards.