MAIN PIC: California Raisin, Caramel Hazelnut and Gianduja Feuilletine


Unlike many other types of dried


fruit, California Raisins are naturally sun dried. This produces a rich, caramelised natural flavour, which is stable during storage and processing.


Why California Raisins?


California Raisins are subject to vigorous quality inspections carried out in the USA to comply with standards set by the United States Department of Agriculture (USDA), so customers are always guaranteed high quality and consistency.


The specifications of the buyer also contribute to the standards that California Raisin producers must meet. California Raisins are quality graded according to the USDA standards:


• Consistent moisture content • Graded consistent size • Flavour and flavour stability • General appearance • Colour It’s because California Raisins are subjected to these quality control standards that they can always be relied upon to deliver a consistent quality product.


Trusted by confectioners worldwide


California Raisin growers have been working closely with the confectionery industry across the globe for many years and have developed customised specifications for panning and other confectionery processes to benefit the industry.


Confectioners around the world, even those in other raisin growing countries, source raisins from California because of the firm skins and consistent quality. The firm skin, which is a result of sun drying, holds up to the panning process and will not break or cause uneven distribution of coatings on chocolate. To demonstrate the versatility of California Raisins, award-winning chocolatier, William Curley, has produced a variety of delicious chocolate pralines incorporating California raisins, which you can try for yourself.


Physical characteristics


Flavour: Unlike many other types of dried fruit, California Raisins are naturally sun dried. This produces a rich, caramelised natural flavour, which is stable


during storage and processing. This natural flavour ensures ‘flavour compatibility’ with confectionery products. The careful and natural processing of the raisins also ensures ‘flavour purity’.


Colour: The darker blue-brown colour of California raisins is a result of a naturally occurring reaction, called the ‘Maillard Reaction’, inside the drying grape. The intense heat of the California sun causes a chemical reaction between amino acids and reducing sugars that gives the raisin its distinctive flavour. The colour is consistent and provides excellent contracts with qualities in products.


Because the colour is produced naturally during the


long, hot drying process, raisins are ‘colour stable’. This means the colour remains stable during cooking processes and heat treatment.


Appearance and texture: Natural wax platelets help the skins of California Raisins to remain intact and preserve a succulent texture and plump appearance. The practical benefits of this are: • California Raisins perform well as a natural humectant, extending product freshness.


• It increases the moisture content of a product without significantly increasing water activity.


• Careful handling during cleaning and packing ensures their skins are not broken. This allows a limited diffusion of moisture outside the raisins.


The power behind the brand


The Raisin Administrative Committee (RAC), which promotes the California Raisins brand worldwide, is a federal marketing order, led by 47 growers and packers. Created in 1949 the RAC is directly overseen by the US Department of Agriculture. The UK is the world’s largest importer of dried fruit and the Raisin Administrative Committee is actively involved here with the importers’ industry body, the National Dried Fruit Trade Association, which promotes dried fruit consumption.


KennedysConfection.com


Kennedy’s Confection December 2020 13


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40