APC, aerobic plate count

APC, aerobic plate count

3. Candied

Sugar is added to fruits before they are added to ice cream. The usual fruit to sugar ratio ranges from 2:1 to as high as 9:1. Candied and glaceed fruits have sugar concentrations high enough to lower the aw below the level that permits microbial growth. Candying is accomplished by treating fruits with syrups having progressively higher sugar concentrations to prevent the exterior from becoming tough or leathery while the interior remains soft. Following impregnation with sugar, the fruit is washed to prevent crystallization of sugar on the surface and is then dried. To make glaceed fruit, candied fruit may be dipped into syrup and dried again.

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