Raisin Sauce
Raisin Sauce is a fruit filling paste made by rehydrating and milling dried grapes, then cooking the pulp with sugar, acid and a pectin or starch thickener into a spreadable sauce for bakery use.
Raisins are already a concentrated fruit, carrying roughly 60 to 65 per cent sugars, mostly glucose and fructose, at a moisture of 13 to 18 per cent. That composition means the sauce reaches a high soluble solids level with modest added sucrose, and it brings the cooked, slightly caramelised character that develops during grape drying rather than the fresh fruit note of a jam. Tartaric and malic acid from the fruit set the natural acidity, and citric acid is usually added to bring pH into the range where pectin gels reliably.
The traded product is a dark brown to purplish brown paste, either smooth or carrying visible raisin pieces, at 60 to 70 Brix. Water activity in that range is low enough for ambient distribution in sealed packaging. Bake stable grades are thickened with a cross linked starch and a low methoxyl or amidated pectin so the filling holds shape at oven temperature and does not run out of the pastry or bleed moisture into the crumb.
We source bulk Raisin Sauce from top China manufacturers for our partners. The manufacturer is in Beijing. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Bakery ingredient
Specifications
| Item | Specification |
|---|---|
| Appearance | Homogeneous fruit paste, smooth or with visible raisin pieces per grade |
| Colour | Dark brown to purplish brown, uniform |
| Flavour and odour | Characteristic cooked raisin, sweet, no fermented or scorched note |
| Raisin content | Declared per grade, not less than 35.0% for fruit rich grade |
| Soluble solids | 60.0 to 70.0 Brix |
| Moisture | Not more than 38.0% |
| pH at 20 degrees Celsius | 3.4 to 4.0 |
| Water activity | Not more than 0.85 |
| Viscosity at 25 degrees Celsius | 10000 to 35000 mPa.s, Brookfield RVT |
| Sulphur dioxide | Not more than 10 mg/kg for unsulphited grade |
| Lead | Not more than 0.3 mg/kg |
| Ochratoxin A | Not more than 8 microgram/kg |
| Total plate count | Not more than 1000 cfu/g |
| Yeast and mould | Not more than 50 cfu/g |
| Salmonella | Absent in 25 g |
Common Markets Grades
Grades separate on raisin content and texture. Fruit rich filling grades declare 40 per cent or more raisin on the finished sauce, while economy grades cut that with sugar syrup, apple pulp or grape juice concentrate. Texture options run from a fully milled smooth paste through to a chunky grade in which chopped raisin is folded into a smooth base, which is preferred for visible fruit in Danish pastries and fruit buns.
Functional grades cover bake stable filling against cold application sauce, distinguished by the thickener system and by soluble solids. Buyers also specify Brix, pH, viscosity at a stated temperature, and whether sulphur dioxide is present, since golden raisins are commonly sulphited during drying while dark raisins usually are not. Sugar reduced and no added sugar versions, sweetened only by the fruit and by grape juice concentrate, are made for clean label and reduced sugar bakery lines.
Applications
- Filling for fruit buns, Danish pastries and swirled breads, using the bake stable grade so the sauce stays in the spiral
- Deposited filling for tarts, pies and turnovers
- Fruit layer in cakes, rolls and traybakes applied before baking
- Filling for Chinese pastries and moon cakes where a dark, sweet fruit centre is expected
- Spread and topping for toast, pancakes and breakfast items in food service packs
- Fruit phase in biscuit sandwiching and filled bar products
- Ripple in ice cream and yoghurt where a rum and raisin character is built
- Component of Christmas and festival bakery mixes as a pre made replacement for macerated fruit
China Manufacturers of Raisin Sauce
Top Raisin Sauce manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
Raisin sauce is a compound food. Where it is sold and named as a jam, conserve or fruit preparation in the European Union, the compositional rules of the jams and similar fruit spreads directive apply, setting minimum fruit content and soluble solids for those legal names, and a product that does not meet them must be named as a fruit filling or fruit preparation instead. In the United States, 21 CFR Part 150 defines standardised fruit preserves and jellies, and a bakery fruit filling that does not meet a standard of identity is labelled by its common name with a full ingredient list.
The additives used, principally pectin, modified starches, citric acid, calcium salts as gelling aids and sorbates or benzoates as preservatives, are all authorised in the European Union under Regulation 1333/2008 with assigned E numbers and are permitted in the United States under generally recognised as safe status or specific food additive regulations. Sulphur dioxide, where it is carried over from sulphited golden raisins, must be declared above ten milligrams per kilogram in the European Union and is a declarable sulphite in the United States above the same threshold. Codex has commodity standards for raisins and for jams and fruit spreads, and the Codex general standard for contaminants applies to ochratoxin A and heavy metals in dried vine fruit.
Manufacturing Process
Dried raisins are inspected, destemmed and washed to remove field dust and adhering sugar, then rehydrated in hot water or in a dilute sugar syrup until the fruit softens enough to mill. The softened fruit is passed through a colloid mill or a pulper and finisher, which breaks the fruit down and, in the smooth grades, removes skin fragments and any residual seed material through a screen.
The pulp is transferred to a jacketed vacuum cooker, where sugar, glucose syrup, citric acid, the pectin and starch thickener system and any flavouring are added. Cooking under vacuum concentrates the batch to target soluble solids at a temperature low enough to protect fruit colour and avoid a scorched note. In chunky grades, chopped raisin is folded in near the end of the cook so the pieces stay intact. The finished sauce is pasteurised in line, hot filled above 85 degrees Celsius into pails, drums or aseptic bag in box, sealed and cooled. Where a preservative is used, potassium sorbate is dosed after cooking. Release testing covers Brix, pH, viscosity, colour and fruit piece integrity.
