Fruits used in confectionery

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
Chapter

Abstract

Dried vine fruits are defined as the product of the grape, Vitis vinifera. The most common dried vine fruits are raisins, sultanas and currants. Raisins generally refer to the naturally sun dried product of the Thompson grape. Sultanas generally refer to a light coloured or golden fruit that has been treated to prevent natural browning from the sultana grape as well as from other parent grapes. Currants are the product of drying the Black Corinth grape. Other types of grapes that are used for drying such as the Muscat, Flames, Rugby and Manukkas are said to be produced in small volumes.

Keywords

Sugar Solution Cake Batter Lemon Peel Burning Sulphur Excellent Flavour 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Bibliography

  1. Anon. (1992) `Raisins free up the fat in baked goods’, Food Marketing Technol., December, 16–18. Anon. (1993) `California raisins’, Food Trade Rev., 213–214.Google Scholar
  2. California Prune Board (1992) Prune Tec,March.Google Scholar
  3. California Raisin Administrative Committee (May 1995).Google Scholar
  4. Pruneaux d’Agen. The Original Choice,from Food and Wine from France Ltd.Google Scholar
  5. The California Prune Buyers Guide. Google Scholar
  6. Further information on dried fruit can be obtained from NDFTA, National Dried Fruit Trade Association, Kemp House, 152–160 City Road, London EC1V 2NP, UK.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
    • 1
  1. 1.Baking Technology Consultancy UnitSouth Bank UniversityLondonUK

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