Apples

Apples in Baking

Apples are very popular in Dutch baked goods. One of the most popular is apple pie, which is often baked at home. Apples, typically combined with cinnamon and sugar, make an excellent filling for pastries. In addition to fresh apples, canned apples are also used, though they are of lower quality. The Netherlands has many well-known apple varieties, but not all of them are suitable for baking. Commonly used varieties for baked goods include Glorie van Boskoop, Granny Smith, and Golden Delicious.

There are various producers of fresh apple products who can supply wedges, slices, and various other cut forms of the available apple varieties. The use of dried apples in industrial bakery production has become increasingly common, primarily due to their improved shelf life with reduced moisture content. However, one major drawback is that their eating qualities decline significantly, which limits their use.

In addition to Italy, which has long been known for its high-quality dried apple products, Chile and Argentina are also rapidly expanding in this market. They predominantly use Granny Smith and Red Delicious apples, which produce excellent products. After sorting, peeling, and coring, the apples are cut into the desired shape and mechanically dried to the target moisture content. Approximately 8 kilograms of fresh apples are needed to produce 1 kilogram of dried apples.

To maintain their bright color, the apple pieces can be treated with sulfur dioxide (SO₂), which also acts as a preservative. The amount of sulfur dioxide, with a legal maximum of 2000 mg/kg, is strictly regulated and must be monitored. When using dried apples in apple fillings, water or diluted sugar syrup must be added to rehydrate them adequately. The amount of water added should ensure that the apple pieces are palatable and not tough. However, the upper limit is determined by the product’s shelf life, specifically the water activity (Aw-value) that must remain within safe limits for the product’s best-before date.

Quality Standards:

• Bright color and purity
• SO₂ content <2000 mg/kg
• Moisture content: 20–22%

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