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Old 03-09-2010, 03:03 PM   #11
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Thanks Munky. I will try lowering the temp considerably and also trying one fruit at a time.

The fruit I used was not over ripe. I remember reading that is better, but I only had perfectly ripe fruit and did not want to wait so I just jumped right in. I will try using over ripe fruit next time.

The strawberries I used were not super sweet so I did add some simple syrup to them, but just a little bit. The other fruit did not get any additional sugar. So are you saying that I will not get a shiny roll at all if I am not adding additional sugar?

Thanks for the links. Those look very helpful.
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Old 03-09-2010, 03:41 PM   #12
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What I meant was store bought roll ups use a lot of corn syrup. They know kids love sweets and won't eat roll ups if they are sour. Or don't look that appealing. They want the kids to come back. The more you use the shinier it gets.

Like you I dived right in to trying new things. Nothing wrong with that at all. A confined box is a boring box. Don't take what I'm about to say in the wrong way. It's not intended to be taken that way. When I experiment around with making leathers, I don't worry about the "shiny" look, to me that's an aesthetic thing. I'm looking for taste, consistency, and above all else avoiding mold. Experimenting with using over ripe fruits, the natural sweeteners that they have. I didn't really need to add additional sweeteners. They were shiny, just not as much as the store bought one's are.

I've also noticed when using corns syrup the longer it takes to dehydrate the fruit. I added too much. The bottom flat side was very shiny, but not the top. Just sayin' :)

Munky.
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Old 03-09-2010, 03:54 PM   #13
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You have been a huge help in my dehydrating experimenting. Thanks Munky! This is all excellent info.
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Old 03-28-2010, 09:39 AM   #14
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Have you watched the instructional videos on the Excalibur site? Here If you scroll down to the one that is Part 8. Half way through that video is instruction on fruit roll ups. I do know that if you cook your puree for the roll up it will come out more like the kind look in the store. If you don't cook the puree it will look opaque. Also never use sugar instead use honey or corn syrup in your roll ups.
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Old 03-28-2010, 10:16 AM   #15
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Thank you so much n2cookin! That video answered all of my questions.
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