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This can be used in place of 50% of butter or oil for a milder effect than the previous two ingredients. Reconstitute Prune Bits in water or flavored liquid until they soften, then stir the liquid and bits together to form a paste.

If the results are too dark or dense, follow the advice listed in the first bullet point and cut back on the amount of puree, making up the difference in weight with water. This ingredient is best in items that benefit from being chewy, such as ginger molasses cookies. The color will be deeper than the original and the flavor will be more caramelized. Replace up to 50% with Dried Plum Puree.For the results, you may notice more caramelization compared with the original recipe as well as a light toffee flavor. (If you take out 100g of fat, replace it with 50 g of the concentrate.) To make up volume, add some water to the recipe.

Because this is a concentrated ingredient, add only 25% of the weight of the fat that was removed.

Replace up to 50% added fat with Prune Juice Concentrate.

Options on replacing or reducing butter or vegetable oil The puree not only mimics fat but also enhances moisture. The carbohydrates in Dried Plum Puree or Prune Juice Concentrate bind with water, interrupting the gluten network in dough and helping to make baked goods tender. Here are ways to get started using Sunsweet Ingredients in baking:

Prevents the formation of rancid flavors.

Helps boost flavor, reducing salt and spices.

Rich in fiber, vitamins, and antioxidants, prunes have long been associated with health and wellness When used in baking, prunes can also sweeten with less sugar, reduce fat and calories, replace artificial caramel coloring, and retain moisture. Sunsweet’s line of ingredients are all made with prunes. There are a lot of reasons to bake with Sunsweet Prune Ingredients. Orange swirl bread uses prunes for flavor and texture.