bake - May 2019 - 9

technical corner

as Sweeteners
The perception of blueberries as healthy ingredients has led

Frozen and IQF berries, for example, can be ground directly

to a surge in the popularity and sales of blueberries in all their

into mixes, imparting rich blueberry flavor and showing lots of

forms. Consumers want to include blueberries in their daily

blueberry in the skin. They can add intriguing effects like blue

diet; food processors and savvy product developers are includ-

swirls and patterns and are essential in almost anything red,

ing them in many new products. Manufacturers have discovered

white and blue.

that using blueberries and blueberry formats to provide sweetness offers the dual advantage of sweetening and enriching the

Blueberry concentrate can be used to sweeten and color

product naturally plus the ability to tout the nutritional benefits

granola bars, bagels and cookies. Puree, a blend of berries

of their products, thanks to the inclusion of natural blueberries.

in a concentrated form up to 45° Brix, is used to formulate
custom pastes. Dried blueberries are perfect for granola and

Blueberries and blueberry formats in baked goods and snack

trail mixes.

items can mean reductions in sugar, high-fructose corn syrup
©5SECOND - STOCK.ADOBE.COM

or other sweeteners.

Some recent products using blueberries for sweetness include
The Perfect Purée of Napa Valley blueberry puree and blue-

In fresh blueberries, fructose is 50% and glucose is 49% of the

berry breads from Breadsmith, including Blueberry Cornbread,

total sugars. This pattern is similar to the distribution in sugar,

Blueberry Lemon and Honey Oat Bran with Blueberries.

which is about half glucose and half fructose.
The rich color and sweetness of blueberries are an advantage
Easy to formulate, cultivated highbush blueberries are available

in pie and pastry fillings, croissants, puff pastry, strudel and

year-round in a wide variety of formats that provide sweetness

filled doughnuts. The sweetness of blueberries livens up variety

and taste: fresh or dried, freeze-dried, as purée, concentrate or

breads and a wide array of baked goods.

juice. Depending on the application, different forms are recom-

U. S. HIGHB U SH B LU EB ER RY COU N CIL

mended for optimal results.

WWW. B LU EB ER RYTECH.OR G

100 grams

of fresh blueberries

contain 9.96 grams of sugar:

0.11 grams sucrose
4.97 grams fructose
4.88 grams glucose
bakemag.com | MAY 2019 > 09

009_BA_May19_tech corner.indd 9

4/29/2019 2:13:13 PM


http://STOCK.ADOBE.COM http://WWW.BLUEBERRYTECH.ORG http://www.bakemag.com

bake - May 2019

Table of Contents for the Digital Edition of bake - May 2019

Bake - May 2019
Editor's Note - THE CONSUMER ISSUE: celebrating the creative spirit
Contents
Management - Cross-channel Strategies
Technical Corner - Blueberries as Sweeteners
Practical Marketing - Virtual Reality Tours
Equipment - How Not to Slice a Bagel
The Magic of Milk Bar
Specialty Grains & Flours
Embracing the power of digital equipment
Chocolate - Return of the Eclair
Sweet Goods - VARSITY DONUTS
Cakes - Bourbon & Baker
Breads - Bread Couture
Pastries - Career Pathways
Foodservice - Breakfast Sweets
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - May 2019 - Bake - May 2019
bake - May 2019 - Bake - May 2019
bake - May 2019 - 2
bake - May 2019 - Editor's Note - THE CONSUMER ISSUE: celebrating the creative spirit
bake - May 2019 - 4
bake - May 2019 - 5
bake - May 2019 - Contents
bake - May 2019 - 7
bake - May 2019 - Management - Cross-channel Strategies
bake - May 2019 - Technical Corner - Blueberries as Sweeteners
bake - May 2019 - Practical Marketing - Virtual Reality Tours
bake - May 2019 - 11
bake - May 2019 - Equipment - How Not to Slice a Bagel
bake - May 2019 - The Magic of Milk Bar
bake - May 2019 - 14
bake - May 2019 - 15
bake - May 2019 - 16
bake - May 2019 - 17
bake - May 2019 - 18
bake - May 2019 - 19
bake - May 2019 - 20
bake - May 2019 - 21
bake - May 2019 - 22
bake - May 2019 - 23
bake - May 2019 - Specialty Grains & Flours
bake - May 2019 - 25
bake - May 2019 - 26
bake - May 2019 - 27
bake - May 2019 - 28
bake - May 2019 - 29
bake - May 2019 - Embracing the power of digital equipment
bake - May 2019 - 31
bake - May 2019 - 32
bake - May 2019 - 33
bake - May 2019 - 34
bake - May 2019 - 35
bake - May 2019 - 36
bake - May 2019 - 37
bake - May 2019 - Chocolate - Return of the Eclair
bake - May 2019 - 39
bake - May 2019 - Sweet Goods - VARSITY DONUTS
bake - May 2019 - 41
bake - May 2019 - Cakes - Bourbon & Baker
bake - May 2019 - 43
bake - May 2019 - 44
bake - May 2019 - 45
bake - May 2019 - Breads - Bread Couture
bake - May 2019 - 47
bake - May 2019 - 48
bake - May 2019 - 49
bake - May 2019 - Pastries - Career Pathways
bake - May 2019 - 51
bake - May 2019 - Foodservice - Breakfast Sweets
bake - May 2019 - 53
bake - May 2019 - Product Showcase
bake - May 2019 - 55
bake - May 2019 - Classifieds
bake - May 2019 - Ad Index
bake - May 2019 - Formula of the Month
bake - May 2019 - 59
bake - May 2019 - 60
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