bake - December 2016 - 12

ingredients

Conditioning Raisins
Raisins can be used right out of the case, but experienced

is ideal for purchase by a full container load of approximately 17

bakers commonly condition raisins in advance. This involves re-

metric tons per 20-foot container, where 1,250 to 1,800 cases

hydrating raisins to the desired moisture level.

may be loaded depending on the carton size. California raisins
are available in a variety of snack and consumer packs, too.

Conditioning is an important step in the production of raisin

Most bakers purchase California raisins in 25- or 30-lbs cases.

breads. If raisins are not conditioned but added directly to the
dough, they will draw moisture from the bread during fermen-

California seedless raisins are available in a variety of sizes

tation and baking. This also causes the bread to stale during

appropriate for bakers. These include mini small raisins, small

shipping and distribution, which reduces the shelf life.

raisins, select raisins, and jumbo raisins. Different packers have
different terms to describe size but, for the most part, Califor-

For small quantities, the American Society of Bakery Engi-

nia raisins are sized either by count per pound or kilogram or

neers recommends that quantities of not more than 30 pounds

by screen size. Bakers should specify screen size if a special

be conditioned by adding 12 to 15 percent of warm water by

size is important and integration throughout the product is

weight to the raisins right in the case. Temperature of the water

required. Golden raisins, Zante currants and other dried grape

should not exceed 75° to 80°F and 3.6 to 4.5 pounds of water

varieties are also available for specialized applications.

to 30 pounds of raisins.
Re-close the poly-liner, cover the container, and turn it a number of times to distribute the water uniformly. Turn again after
about 2 hours and let stand for an additional 2 hours for a total
conditioning time of at least 4 hours or overnight.
Longer periods may over condition and release more solids
from the raisins. Any remaining liquid should be added to the
dough as part of the liquid component in the formula. Do not
condition raisins in excessively hot water. For best results, raisins should be about 75°F at the end of the process.
For larger quantities, the American Institute of Baking recommends that raisins be placed in a trough or tank with a
screened bottom opening for draining the water. Completely
cover the raisins with water at 75° to 80°F and then, drain.
Close the drain to retain leached solids and cover the trough or
tank and allow the raisins to absorb the surface water for at least
4 hours or overnight. Longer periods may over condition and
release more solids from the raisins. Any remaining liquid should
be added to the dough as part of the liquid component in the
formula. Do not condition raisins in excessively hot water. For best
results, raisins should be about 75°F at the end of the process.
California raisins are shipped in poly-lined boxes. They are available in bulk packages of 30 pounds and other size cartons. This

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bake - December 2016

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