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Made by dicing prune paste, these bits are free-flowing, low in water content, and mild in flavor. They can be used as an inclusion or hydrated and blended into a fruit puree. Scroll for ways to work with the ingredient.
Request a Sample11.05%
1.7-2.8%
3.75-4.9
-Glucose 20.50 g
-Fructose 13.20 g
-Sucrose 1.66 g
-Sorbitol 15.85 g
45-60F <60% humidity
18 months
The bits have a deep purple to brown color and carry a sweet, mild flavor reminiscent of dried fruit leathers. The bits are chewy when dry but can be rehydrated and turned into a puree.
More Culinary Applications
Use the bits in darker-colored sausages to bind moisture, stave off lipid oxidation, and reduce sodium. They can be added to the grinder or dissolved in water ahead of time.
Meat / Poultry
For lower-sugar alternatives to sauces such as barbecue sauce, use rehydrated Prune Bits as a thickener and mild sweetener.
More Sauce Application
These bits can be used both as an inclusion and as a filling. To make a rich filling for cinnamon rolls, for instance, mix together 2 parts rehydrated bits with 1 part sugar and season with cinnamon. If using melted chocolate in a chocolate torte, melt the bits directly into the chocolate. To use as an inclusion, add them at the end of the mixing process so the bits keep their shape.
More Bakery / Bars ApplicationsEver wonder what prune ingredients taste like? James Beard Award-winning author Virginia Willis and Master Chef Daryl Shular join Chef Rick Perez to discuss their potential in the kitchen.
Watch VideoRecipes, tips, and R&D ideas to inspire product creation with prune ingredients from Sunsweet
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