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This sturdy paste can be ground, chopped, or blended with other ingredients. Use it for moisture binding, fat replacement, and texture. Scroll for ways to work with the ingredient.
Request a Sample11.95%
1.1-2%
3.7-4.2
-Glucose 19.33 g
-Fructose 12.03 g
-Sucrose .83 g
-Sorbitol 16.03 g
45-60F <60% humidity
18 months
This paste is mild in flavor and chewy with a subtle, caramelized accent. Its firm texture allows it to be ground or diced while its neutral flavor allows it to pair well with a wide range of flavor profiles.
More Culinary Applications
When ground and mixed into meat, this paste can help bind moisture, lower sodium, and stave off lipid oxidation. The paste is best for darker-colored sausages, such as Italian sausage, and it can be ground, mixed, or emulsified with the other ingredients.
More Meat / Poultry Applications
This paste is lower in sugar than pastes made with date, raisin, or fig. It can be blended with these pastes or used on its own in bars. It is slightly tacky to the touch, but not sticky.
More Bakery / Bars ApplicationsChef Rick Perez walks through our range of ingredients, including prune puree, powder, and concentrates.
Watch VideoRecipes, tips, and R&D ideas to inspire product creation with prune ingredients from Sunsweet
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