Yellow Cherry Compote
To reduce the fruit degradation, get a consistent brix level and improve the colour of this popular local product.
Using a combination of our In-Tank Jet Cookâ˘ and Vapour Reduction System, we produced the flavoured base sugar syrup within single figure minutes. The base syrup was crystal clear, (using a steam jacket often produces an opaque syrup.)
The fruit was then added to the system and using the In-Tank unit on low shear we heated the product to 98Â°C. There are no moving parts and with a 50mm bore none of the fruit was damaged.
This heating process using the jacket usually takes approx. 40mins. During this long heat-up time the fruit is damaged by being pressed against a jacket with a surface temperature in excess of 150Â°C. Once we reach 98Â°C the Vapour Reduction System is started and the liquid is drawn off the product at a rate of between 4-3kgs per minute. The liquid drawn from the product and the concentrated syrup is infused into the fruit giving a final brix of 72.
This total process is produced in an atmospheric vessel.
A highly glossed finish product with excellent fruit definition and integrity. The flavour was very good and had no caramelised/ off-flavours sometimes found with steam jacket production.
By using our patented Recipe Manager to produce and control the recipe , we had a consistent and recordable brix level throughout all the batches.