BETTER BAKED GOODS BEGIN
WITH SUNSWEET INGREDIENTS
The most versatile and beneficial ingredients not
only improve taste and texture but also make food
better for you. Packed with antioxidants, fibre,
desirable acids and sorbitol, Sunsweet Ingredients
improve flavour and texture in everything from
biscuits, cookies and muesli bars to snack foods
while also minimising sugar, salt, fat and artificial
ingredients.
This is possible because Sunsweet prunes are
unique in nature. They are naturally high in sorbitol
NATURE’S RICHEST FRUIT
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For the best bars, cookies,
and breads ever
Made with naturally rich prune plums, Sunsweet
Ingredients improve the flavour and appearance
of sauces while lowering sugar and salt.
Discover the possibilities with Nature’s Richest
Fruit at sunsweetingredients.com
Please contact
Ken Peat +64 27 281 7719
kenp@sulkem.co.nz
www.sulkem.co.nz
FT477
which amplifies sweetness without impacting
glycemic index. Their fibre and antioxidants also help
prolong shelf life and improve flavour, and their rich
colour enhances caramelisation - taking the place of
artificial caramel colouring.
Made of prunes, Sunsweet Ingredients are wholefood
ingredients. This ancient dried fruit has been
used in baking for generations, especially in Europe
where pastry chefs, bakers and chocolatiers use
prunes to impart sweetness and texture to a range
of products. Whether used as a concentrate, a dice,
a powder or a puree, Sunsweet Ingredients pair well
with classic flavours such as toasted nuts, black tea,
chocolate, dried fruit, apples, pears and vanilla. They
also can add dimension to savoury flavours including
soy sauce, tamarind, caramelised onions, ginger, red
peppers and cheese.
Prune Bits have a mild, sweet flavour and chewy
texture. However, when rehydrated in water or a flavoured
liquid, the bits turn into a versatile puree that
can be swirled into baked goods, turned into a filling
for Danish, mixed into jams or melted into chocolate
to extend the chocolate flavour in the end product.
The puree can also be mixed into chocolate cakes,
cookies and bars in place of some or all butter or oil.
For a starting point, use rehydrated bits to take the
place of 50% butter and 10% sugar in a baking
formula. Prune Puree, a more concentrated puree,
can also take the place of fat and sugar while increasing
moisture, colour and shelf life. Prune Puree
works exceptionally well with baking spices and
molasses. Milder in flavour than the puree, Prune
Juice Concentrate can be used in place of molasses
for a smoother flavour with less overall sugar. This
dark-coloured concentrate is also an excellent binding
agent in muesli bars or granola.
In a subtler way than other ingredients, Prune
Powder and Fresh Plum Concentrate also enhance
browning in baked goods and bars. The powder is
especially effective when mixed with gluten-free
flours, giving the product a wholesome, whole-grain
appearance. It can also take the place of some of
the maltodextrin and inulin used in muesli bars.
For light caramelisation without flecks, use Fresh
Plum Concentrate in light-coloured baked goods at
the same concentrations as one would use vanilla
extract or a similar flavour. These ingredients may
also allow reductions in bake times because they
promote caramelisation.
But these are only a few ideas and all of Sunsweet
Ingredients can play exciting new roles in bakery
and snack production. For more ideas and inspiration,
visit www.sunsweetingredients.com and
www.sulkem.co.nz.
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/sunsweetingredients.com
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