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.
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Bibliography
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.
California Prune Board (1992) Prune Tec,March.
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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.
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© 1997 Springer Science+Business Media Dordrecht
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Bennion, E.B., Bamford, G.S.T., Bent, A.J. (1997). Fruits used in confectionery. In: Bent, A.J. (eds) The Technology of Cake Making. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6690-5_13
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DOI: https://doi.org/10.1007/978-1-4757-6690-5_13
Publisher Name: Springer, Boston, MA
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