Fat, carbohydrates and calories can be controlled or reduced when using prunes as fillings and icings.
With a glycemic index of 29 +/-4 and a glycemic load of 7, prunes provide confectioners with a natural alternative to improve overall nutrition.
The taste, texture and satisfaction of full-fat confections can now be produced with significant reductions in fat using dried plums.
California Dried Plums Offer Confectioners a Sweet Solution to Control and Reduce Fat, Calories, Sugar and Carbohydrates
California dried plum purees, powders and juice concentrates provide a complete fruit-based system to balance the nutritional composition of confections with flavor, texture and convenience.