bake - July/August 2023 - 43

100
YEARS
and walnut oil, plus lightly salted notes.
" It's a wonderful source of inspiration for creating desserts
with different textures: sorbets, cremeux, pastry creams, acai
bowls and smoothies. It can also be used in savoury recipes. The
combination possibilities are infinite: red fruits, bananas, blueberries,
coconut, blackberries, granola, chocolate, olive oil, almonds,
vanilla and fromage blanc. "
Sudachi: a citrus fruit from Japan
Native to Tokushima Prefecture in the northeast region of the
Japanese island of Shikoku (south of Osaka), sudachi is a citrus
fruit that has been grown since the 8th century. Today, 90% of
sudachi volumes come from this region.
Sudachi production is almost confidential - only 3,000 tonnes
of fruit are picked each year, and the yield is very low, only 1kg
of juice for 4kg of fresh fruit. Grown in small plots (1/4 hectare)
at between 300m and 400m in altitude, the fruit is picked from
the owners' trees by local cooperatives, before being processed
into juice.
The raw materials selected by Les vergers Boiron for its sudachi
puree come from two cooperatives known for their compliance
with EU standards on fruit processing.
The sudachi are picked by hand, still green, from September to
early November, so they retain the pronounced tanginess, typical
of the fruit.
" Sudachi puree is different from other citrus purees due to
its peppery notes and powerful acidity, naturally balanced by a
slightly sweet flavor. This gives it a highly innovative use in pastry
recipes, " continues Marchand. " It can be easily worked into
a sorbet, cremeux, confit or mousse and blends perfectly with
coconut, cereals, mango, green shiso, basil, almond, hazelnut,
chocolate, pear, tonka beans, praline or gin. "
Discover the
North Dakota Difference
Call 1-800-538-7721
www.ndmill.com
FSSC 22000 CERTIFIED
CONSISTENCY
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THE PERFECT PUR√ČE OF NAPA VALLEY
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bake - July/August 2023

Table of Contents for the Digital Edition of bake - July/August 2023

bake - July/August 2023 - Intro
bake - July/August 2023 - 1
bake - July/August 2023 - 2
bake - July/August 2023 - 3
bake - July/August 2023 - 4
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https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
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https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
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http://digital.bakemag.com/sosland/bake/2018_09_01
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http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
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http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
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http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
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http://digital.bakemag.com/sosland/bake/2015_12_01
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