FRESH PLUM DRIED PLUM PUREE PRUNE BITS / PRUNE PASTE CONCENTRATE Key uses: Moisture binding in sausages, Key uses: Fat reduction in baked goods, Key uses: Moisture binding in meat and lipid oxidation suppression, color sugar reduction, flavor enhancement, poultry marinades, sugar reduction in and caramelization enhancement, fat caramelization enhancement, easily turned sauces, lipid oxidation suppression, color replacement in baking into a fruit puree and caramelization enhancement Made from a blend of prunes and prune juice Made by dicing a paste made of dried plums, Made by concentrating the juice of fresh concentrate, this puree has a naturally tangy Prune Bits are mild and slightly chewy. When prune plums, Fresh Plum Concentrate has flavor and rich consistency. When used in soaked in warm or room-temperature liquid, the consistency of maple syrup. In sauces, sausages, the puree inhibits lipid oxidation they transform from free-flowing bits to a the ingredient helps lower total sugar while also improving caramelization, texture, mild puree. This puree can be used in fillings and sodium while enhancing flavor and and moisture. When blended into sauces, for pastry or in place of fat in healthy baked sweetness. In marinades, the concentrate the puree adds body and boosts color and goods. The bits also dissolve into melted enables moisture binding in meat and acidity. It can also be used in baking to replace chocolate, enhancing chocolate flavor with poultry in place of phosphates. It also some of the fat in darker-colored baked goods. less overall chocolate. The same ingredient enhances caramelization and inhibits lipid Dried Plum Puree can lower total sugars in is available in its pre-chopped form as Prune oxidation in proteins. In baking, it can subtly baked goods. Paste, which can be extruded and blended. deepen the color of light-colored baked goods and gluten-free products.

PRUNE JUICE DRIED PLUM DICED DRIED PLUMS CONCENTRATE POWDER AND WHOLE PITTED

DRIED PLUMS Key uses: Sugar and fat reduction in baked Key uses: Purge absorption, lipid oxidation goods, sugar reduction in dark-colored suppression, color and caramelization Key uses: Inclusions in baked goods, additional sauces, flavor and color enhancement enhancement in proteins and baked goods, sweetness and texture in entrees and side texture improvement in gluten-free baking dishes, easily turned into a fruit puree An extract of dried plums concentrated into a syrup, Prune Juice Concentrate is a dark- Made by chopping, dehydrating, grinding, Higher in fiber and lower in sugar than colored sweetener with a smooth, molasses- milling, and passing dried plums through raisins, dates, and cranberries, these diced like flavor. The concentrate can bind oats a U.S. Standard No.20 screen, Dried Plum and whole pitted prunes add sweetness and and grains together in bars and help reduce Powder is a mild hygroscopic powder. richness to both savory and sweet dishes. fat and sugar in baked goods, such as It enhances the flavors of foods without When diced, prunes can be used in place of brownies and gingerbread. The concentrate imposing too much of its own flavor. When other dried fruits in a range of baked goods. also helps lower sodium and sugar in soy- used in meat and poultry packaging, it absorbs Meanwhile, whole and pitted prunes have based sauces, such as teriyaki sauce. In savory purge and can be part of a lower-sodium rub many uses in chocolate work and classic dishes, the concentrate works as a glaze for for roasted meat. In gluten-free baking, the breakfast pastries, such as Danish. For slow- vegetables and roasted meat. powder improves caramelization and adds a cooked stews and braises, whole pitted prunes wholesome, whole-grain appearance. add body and texture to the cooking liquid. © SUNSWEET INGREDIENTS AT A GLANCE

All ingredients are kosher, gluten-free, and GMO-free.

CHEMICAL INGREDIENTS CONTAINER SIZE STORAGE

Brix: 70° NATURALLY FRESH PLUM pH: 3.4-3.9 Concentrated fresh 5 gal, 55 gal 36 months <32°F CONCENTRATE Titratable Acidity: plum juice 1.8-2.6% HEALTHY INGREDIENTS Brix: 70° PRUNE JUICE pH: 3.2-4.0 Concentrated prune juice 5 gal, 55 gal 24 months <70°F CONCENTRATE Titratable Acidity: 1.5-2.2% Packed with antioxidants, fiber, desirable acids, and sorbitol, Sunsweet Ingredients provide new Brix: 68° ideas and inspiration for a range of DRIED PLUM pH: 3.4-4.2 Concentrated prune juice 5 gal, 52 gal 18 months 45-55°F PUREE Titratable Acidity: and dried plums food products. Made from the d’Agen 1.5-2.2% prune plum, Sunsweet Ingredients include concentrates, puree, powder, dices, and whole pitted dried plums. These ingredients can enhance flavor, DRIED PLUM Dried plum powder, POWDER n/a less than 3% calcium 40-lb case 12 months 40-65°F increase moisture, lower sugar and salt, stearate and replace caramel color in a variety of applications.

Brix: n/a Learn more at PRUNE BITS/ pH: 3.75-4.9 25-lb case / Dried plums 18 months 45-60°F PRUNE PASTE Titratable Acidity: 35-lb case sunsweetingredients.com 1.7-2.8%

DICED DRIED Brix: n/a Diced Dried Plums: PLUMS AND pH: 3.5-4.2 25-lb case Dried plums 18 months 45-65°F WHOLE PITTED Titratable Acidity: Whole Pitted Dried DRIED PLUMS 1.8-2.6% Plums: 30-lb case

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