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This is produced by blending fresh, uncooked apple dices with sieved apple to the ratio of 70% dices to 30% puree by weight. No added sugar. The product is un cooked, therefore retains its full apple flavour.
The dices are made from Granny Smith apples; fresh from the orchard, washed peeled and cored, then passed through a preservative bath on their way to the dicer. They are then diced into 10mm dices, which are then blended with the apple puree. At this point further preservatives are added and the product is packed by volumetric filling into polyethylene barrier bags inside cartons, nett weight 15kg.
The product contains a maximum of 400 ppm Sulphur Dioxide and 800 ppm Sorbic Acid, when packed. This product must be coolstored.
Pie mix is an ideal base for the baking industry which can be used in pastries, cakes, muffins and speciality items.
Nutritional Analysis
Piemix
Average Contents / 100 gm
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Total Solids
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12.7
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Soluble Solids
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11.8
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Insoluble Solids
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0.9
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PH
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3.5
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Fibre (dietary)
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1.5
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Protein
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<0.21
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Ash
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1.02
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Total Fat
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0.14
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Moisture
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87.3
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Potassium
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94 mg
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Sodium
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15 mg
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Energy
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201 KJ
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Carbohydrate
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11.03g
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Brix
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13
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Samples sent to NZ Laboratories, Auckland for analysis, results kept in main office
Some Pie filling Recipes:
Open box, empty contents into mixing vessel
1 x 15 kg Piemix box
2.5 kg Sugar
800 gms Starch
8 gms Cloves
5 gms Mixed Spice
Mix, pour into pie casing and bake at 180ºC for 40 minutes.
Alternatively a non-spiced recipe
15 kg Piemix
1.4 – 1.8 kg Sugar
700 – 900 gms Col Set
Mix and fill into sweet pastry case.
If you use less than a whole box, product can be sealed and stored for up to one week in a refrigerated area.
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