date:Jun 12, 2015
lity in baked goods and improves moisture. While cost can be an issue, it takes a relatively small amount of fruit or vegetable powder to reap the functional benefits. Experts recommend starting with adding as little as 2-5% of the total formula.
Slice, Diceand Dry
As with pulverizing produce, fruit and vegetable processors are equally adept at creating dehydrated products to add organoleptic and functional qualities to food products. Ranging in use from simple flavor or color enhancement to a