Raisins

Raisins 

Raisins are the most commonly used dried fruit. They come in various colors and varieties and are incorporated into products such as bread, trail mix, and chocolate. Their sweet and fresh taste, long shelf life, and positive health image make them a popular choice.

Origin and Production Process

Most raisins consumed are originate from the Mediterranean region, with Turkey being the main supplier. Raisins are dried grapes from different varieties than those used for winemaking. The grapevines, usually no taller than two meters, bloom in spring and yield ripe fruit in summer.

Grapes intended for raisin production are typically white or yellow-green at harvest. The dark color develops during the drying process rather than being a natural trait of the grape. Once harvested, grape clusters are dried in the sun, a process that generally takes 14 to 16 days, depending on weather conditions and pre-treatments.

Pre-Treatment and Drying

To accelerate drying, the grapes are often briefly dipped in a soda solution. This creates small cracks in the skin, allowing moisture to evaporate more quickly. As a result, the raisins develop a lighter, golden-brown hue.

In the United States, this method is less common. American raisins, such as “Naturals,” are therefore darker in color. However, light-colored “Golden” raisins undergo pre-treatment. In California, additional drying methods include warm air drying facilities. These raisins are often treated with sulfur dioxide (SO2) to retain their light color, a variety known as "Golden Bleach."

Quality and Control

After drying, the stems are removed, a process that was historically done using rakes but is now largely mechanized. Governments in production countries impose strict quality requirements, inspecting aspects such as color, stem count, contaminants, moisture content, and size.

Types of Raisins

The most popular raisin in bakeries is the Sultana, mainly sourced from the Izmir region in Turkey. The quality classification ranges from number 7 (lowest quality) to number 12 (highest quality). In the Netherlands, number 9 is most commonly used. Greek raisins, often larger and tougher, follow a reverse classification system, where 00 represents the highest quality.

A summary of raisin types:

• Sun-dried Naturals (seedless, blue or green/white) - no chemical treatment.

• Golden seedless (yellow) - treated with sulfur dioxide to maintain golden color.

• Sun-ripened Naturals (red/blue) - bathed in hot water and mechanically dried without chemicals.

• Seeded or "Puffed" Muscat (blue/green-white) - seeds mechanically removed.

• Zante currants (dark blue) - sun-dried without chemical treatment.

• Sultanas (blue/green-white) - sun-dried without chemical treatment.

Use in Bakeries

Raisins are mainly used in bread, cakes, and cookies—products with a moisture content between 20-40%. Although “currant bread” is a common term, most dried fruit mixtures in these products primarily consist of raisins. According to Dutch food regulations, product names should accurately reflect their ingredients.

Before use, raisins should be washed and soaked. Dried raisins contain about 20% moisture, but for bread preparation, a moisture level of approximately 35% is ideal. Without soaking, raisins absorb moisture from the dough, making the bread drier. Soaking is usually done by leaving washed raisins to stand for several hours with residual water. If raisins arrive pre-washed, their moisture content may be too low, negatively affecting the softness of bread and cakes.

Quality Requirements and Nutritional Value

Raisins should be free of stones, stems, or other contaminants. Collaborating with a reliable supplier is crucial, as the end user is responsible for product quality. Importers must ensure that producers comply with HACCP guidelines.

Fresh raisins come from the latest harvest, which can be verified on packaging and by taste. They should be "juicy" and not crystallized, which often indicates aging. The maximum allowable sulfur dioxide content is 2000 mg/kg, though lower levels are preferred.

Average nutritional value per 100 grams:

• Moisture: 20%

• Protein: 2%

• Fat: 1%

• Minerals: 2%

• Carbohydrates: 75%

• Of which sugars: 68%

Conclusion

Raisins are a versatile ingredient widely used, particularly in baked goods. Their origin, production method, and processing play a crucial role in final product quality. By selecting fresh, well-treated raisins, the taste and texture of baked goods can be optimized.

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