California Raisins - Functional Fruit  The production and manufacturing of California Raisins for consumption is a fascinating process. Understanding all the aspects of raisins, the products made from them, benefits of their use, and the differences as they are manufactured - all that information resides right here.
Storage
Temperature
California Raisins may be stored at room temperature without noticeable
loss of color or flavor for a few months. The stability at room
temperature will be dependent upon the moisture levels of the raisins
and the relative humidity of the atmosphere. If the storage room
temperature exceeds 10ºC (50ºF), the relative humidity should be kept
below 55%. Raisins should be stored away from grain products such as
wheat flour and corn meal. If the storage room temperature and relative
humidity are high, refrigerated storage may be adopted for short
periods of time.
Relative Humidity
The optimal relative humidity for storage of raisins is in the 45-55%
range. Raisins then neither gain nor lose moisture. Controlling the
relative humidity is particularly critical if the storage temperature
is not optimal. Lower temperatures slow the moisture transfer rate from
the air to the raisins. Poly-bags and proper packaging help to protect
raisins in high humidity conditions.
Purchasing Specifics
Parent Grape: \Seedless
Description: Naturally sun-dried.
Approximately 2000-2400 berries/kg (1000-1200 berries/lb.)
Packaging: Available in 12.5 kg cases, 11.3, 13.6 and 18.1 kg containers (25, 30 and 40 lbs.)
Availability: Excellent supply year-round.
California Raisin Storage & Handling Tips
Tips for best storage of California Raisins
- Controlled, cool storage is the best way to keep raisins. Raisins will retain their color, flavor and nutritional value for up to five months if stored at 45° F or less.
- To maintain optimum freshness, keep raisins sealed in an airtight container in the refrigerator or in your coolest storage area.
- Raisins freeze well for long periods of time. They also thaw quickly at room temperature for a quick, convenient and healthy snack.
- When raisins become dry or when a recipe calls for plumped raisins, cover the amount needed with very hot tap water and soak for 2 to 5 minutes. (Do not soak any longer than five minutes. Flavor and important nutrients can be lost.)
- When chopping raisins, always use a lightly oiled knife or blade.
Functionality
Raisin Juice Concentrate
From part of the crop, the processors make raisin juice and raisin paste. Raisin juice is a pure extract of raisins. Throughout several processing stages, raisins are leached with water to produce raisin juice. The liquid then is evaporated in a vacuum pan to produce a self-preserving concentrate. Raisin juice concentrate contains a minimum of 70 percent natural fruit soluble solids. It's added to a variety of foods, including dairy, confectionery and bakery items. Raisin juice extends the shelf life of bread products; it is a natural substitute for preservatives; and it sweetens and colors natural baked goods. For confectionery items, raisin juice acts as a sugar substitute and a filling for hard candies and molded chocolates. In crisp cookies and crackers, raisin juice helps control breakage. With chewy or soft cakes and cookies, the raisin juice can help maintain moisture. It also is a natural binding agent in cereal bars. Raisin juice serves as a natural syrup for yogurts and ice cream. It enhances the color and flavor of chocolate milk and ice cream. It also brings out the flavors of condiments and is an all-natural coloring agent.
Benefits of California Raisins
From their consistent color and flavor, to
extending product shelf life, there are many advantages to using California
raisins regularly in your recipes. We've outlined a few of those below.
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Characteristics
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Value
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Benefits
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Natural
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No
surface treatment is used to aid in drying. The drying process is
all-natural, performed 100% in the sun.
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• Consistent color and flavor
• No chemicals, no additives
• 100% natural
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Structural
Integrity
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Because
of hand harvesting and sun drying the California raisin develops a firm,
unbroken skin.
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• Holds up to manufacturing processes
• Will not collapse
• Builds volume
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Consistency
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Careful
harvesting and state-of-the-art processing ensure a consistent product crop
to crop year.
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• Consistent chewiness
• Meaty and firm
• Substantial particulate
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Sweetness
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Natural
sun drying creates a sweet and fruity morsel. Sugar/Acid Ratio: 40:1
(approx.)
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• An intense natural sweetener
• High fructose content
• Fruity taste
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Humectancy
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Natural
sun drying creates a consistent moisture content. The water activity is low.
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• Inhibits staling
• Softens products
• Extends shelf life
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Color
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Natural
sun drying creates a consistent dark bluish/black color.
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• Natural caramel color
• Won't bleed
• Adds visual contrast
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Chemical
Properties
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Naturally
occurring organic acids provide valuable side benefits to manufacturers.
Tartaric acid: 1.5-2.2%, propionic acid.
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• Enhances flavors
• Inhibits mold growth
• Natural preservative
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Quality
Control
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Quality
backed by strict inspection procedures makes CA raisins tops in the world.
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• Aflatoxin negative
• Low microorganism count
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Processing
Processing
of California raisins involves a multi-faceted process, including inspection by
the USDA to ensure the raisins meet federal standards. Part of the crop is
selected to make raisin juice and raisin paste for commercial applications.
Before raisins are unloaded, government inspectors gather samples from the
middle of each box to make sure they are free of imperfections.
Then they're "processed", size-graded, washed in pure water and moved
through a laser sorter to remove any unwanted material.
After final inspections, raisins are automatically weighed and packed in a
variety of convenient sizes and shipped around North America and the world.
Part of the crop is used to make raisin juice (a minimum of 70 percent natural
fruit soluble solids) and raisin paste (made from 100 percent raisins), which
are added to a variety of foods, including dairy, confectionery and bakery
items.
Characteristics
Color: Amber to dark brown
Flavor: Inherent fruity flavor
Viscosity: 260-500 cp at 21ºC
(70ºF)
Weight: 1.35 kg/liter (11.25
lbs/gallon) at 70º Brix
Specific gravity: 1.348
pH: 2.0 to 3.5
Rich in tartaric acid (2%) and
propionic acid (about 500-600ppm)
Reducing sugars: 85 to 90% of dry
solids
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Applications
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Bakery
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- Extends
the shelf-life of bread products
- Sweetens
and colors natural baked goods
- A
natural substitute for preservatives
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Confectionery
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- A
sugar substitute
- A
filling for hard candies and molded chocolates
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Snacks
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- Controls
breakage in crisp cookies and crackers
- Maintains
moisture in chewy cakes, soft cookies
- A
natural binding agent in cereal bars
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Dairy
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- Natural
syrup for yogurts and ice cream
- Enhances
the color and flavor of chocolate milk and ice cream
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Condiments
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- Enhances
the flavors of sauces
- All-natural
coloring agent
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Availability
Raisin juice concentrate is
available in 18.9 liter pails (5 gallons), 208 liter drums (55 gallons) and
tank cars.
18.9 liter pail:
Net weight: 26.5 kg (59 lbs)
Gross shipping weight: 28 kg (62 lbs)
Storage
Because of its low pH, high sugar
and soluble solids content, raisin juice concentrate is self-preserving. It is
recommended that it be stored at temperatures between 15º and 21ºC
(60º to 70ºF). Although, extended storage may affect its color and
flavor, this change is slow.
Composition
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Nutrients
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Carbohydrates (total by difference)
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68.00 g
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Sugar (reducing sugar)
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65.00 g
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Protein (N x 6.25)
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2.10 g
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Ash
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0.60 g
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Fat
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0.20 g
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Fiber
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0.02 g
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Total Acid (tartaric)
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2.00 g
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Nutrients / 100g Energy 225Kcal/100 g
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Minerals
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Sodium
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25 mg
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Potassium
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110 mg
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Calcium
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37 mg
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Magnesium
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37 mg
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Phosphorus
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99 mg
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Iron
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3 mg
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Copper
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0.2 mg
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Zinc
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0.2 mg
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Vitamins
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Vitamin C
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3.70 mg
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Niacin (by microbiological assay)
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0.80 mg
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Riboflavin (by microbiological assay)
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0.02 mg
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Thiamin
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0.10 mg
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Vitamin A
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5.00 IU
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g = gram, mg =
milligram, Kcal = kilocalorie, IU = International Unit
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Quality Assurance
The
Finest From California
It's August in the San Joaquin Valley. Another bountiful season is coming to a
close. Trucks are taking loads of raisins from the farmers' yards to the
packing plants - a mark of the season's end.
Before raisins are unloaded from their
bins, government inspectors take long prods to gather samples from the middle
of each box. United States Department of Agriculture (USDA) standards must be
met to ensure that each box is free of imperfections. Next, raisins are
processed, which means they go through a series of conveyor belts and drums to
remove remaining stems, chaff or lightweight fruit. The raisins also are sent
through a vacuum air stream to catch any other undesirable materials. Finally,
they're size-graded and thoroughly washed in pure water. In preparation for
packaging, the raisins are moved through a laser sorter. The sorter's light
beams, along with a computer, see if anything besides raisins is passing through
the stream. If material other than a raisin is present, the computer sends a
burst of air to knock it out of the stream of raisins and down a trough.
California raisins are inspected under the most rigid standards. Quality
control technicians inspect the raisins by hand throughout the packing process,
thus assuring that California raisins are the cleanest, highest quality in the
world. After final inspections, raisins are automatically weighed and packed in
a variety of convenient sizes. California raisins are then shipped around North
America and the world for consumers to enjoy.
Question & Answer
Q. How many raisins to lb/kg?
A. 1000-2000
raisins/lb (2,000-2,400/kg)
Q. Package sizes?
A. 25, 27.5 and 30
lb containers (11.3, 12.5 and 13.6 kg)
Other package sizes are available,
contact a packer (link to section 5.2)
Q. Water activity of raisins?
A. At 25° C, water activity is 0.51 - 0.56 when
raisins are at 13-15% moisture, and 0.55 - 0.62 when they are at 15-18%
moisture.
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