"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Dehydrator Discussions
Reply
 
Thread Tools Display Modes
 
Old 03-09-2010, 10:45 AM   #1
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Fruit Roll Up Help

I made fruit roll ups in my dehydrator the other day. I just blended the fruit(s) and poured onto a plastic sheet and put in the dehydrator. The instructions said it would take between 4-6 hours and would be done when they were shiny and no longer sticky. Well at 6 hours they were still wet and it was bedtime, so I put them on for another 6 hours.

In the morning they were dry, but not like I expected. They were dull, not shiny on the top. The bottom of most of them were shiny. Must of them were brittle though. They were not pliable (except for the ones that were 100% banana) and shattered into shards when I tried to bend them. They still taste great and the kids can not get enough of them.

What did I do wrong? How can I get them to be more like store bought fruit roll ups? Do I need to cook the mixture first? Do you think they got shiny and pliable at some point, but then because I dried them so much longer they became brittle and non-shiny? I really want to get this to work right because I can see myself doing this a lot. The kids absolutely love it and while they have always been great fruit eaters this would be a way to make it easier. I do not allow fruit in my car (too messy), but fruit roll ups might be a different story. They are also so portable and such a healthy snack that I do not feel bad letting the kids (or myself or DW) snack on them instead of chips and cookies and other junk.

__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-09-2010, 10:54 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
It sounds like they were over dried. The other thing to check is the temperature they were dried at.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-09-2010, 10:57 AM   #3
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Thanks Andy. I was guessing the brittleness was because of the over drying. The shiny part is what really has me scratching my head though. Do you think with less drying they might still have been shiny?

About the temp, do you think it might have been too high or too low? I had it set to 135 per the instructions that came with the machine.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-09-2010, 10:59 AM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
If you went by the book, the temp should be OK. Maybe the shininess was lost with the over drying.

Another thought was that the puree was too thick to too thin a layer on the dryer shelf.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-09-2010, 11:03 AM   #5
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I don't think I can completely trust the book in this case because I followed it exactly and they were no where near dry when the book said it would be.

I made a variety of types. Some were quite thick while others were very thin. The banana was the thickest and those did do the best. I was able to roll them, with just a little breakage. They were not as pliable as store bought, but they were not brittle and prone to shattering either.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-09-2010, 11:24 AM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Quote:
Originally Posted by GB View Post
...I made a variety of types. Some were quite thick while others were very thin. The banana was the thickest and those did do the best. I was able to roll them, with just a little breakage. They were not as pliable as store bought, but they were not brittle and prone to shattering either.
Does this refer to their condition after 12 hours ? Maybe they all should have been thinner to cook in 6 hrs. Also, water content in fruits varies so you have to allow for that. I'm not sure that alone could account for the difference in time.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-09-2010, 11:29 AM   #7
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
The thick/thinness I was describing was before drying. I supposed it was after drying as well.

Things like the banana by itself were quite thick (but still a pourable liquid). Things like the cantaloupe strawberry were considerably thinner.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-09-2010, 11:34 AM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
I'm out of ideas. I guess you have to do some experimenting when you have the opportunity to monitor the process for longer.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-09-2010, 11:35 AM   #9
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Thanks for your help Andy.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-09-2010, 02:56 PM   #10
Honey Badger
 
Join Date: Dec 2008
Posts: 2,286
GB: Leathers when over dried at a too hot of a temp will cause them to become brittle. The book is just a guideline it's not the bible. Humidity, different food purees, ingredients all need to be taken into account. Store bought leathers are full of sugars. That's where the shine comes in.

Give it another try. Lower the temp considerably. Dehydrate one select fruit at a time. Some have more water content then others. They will not dry at the same time if done as a mixed group. Start the temp at 100 degrees. The puree should be 1/8 to 1/4 inch thickness. Dehydrate low and slow, that's the key.

Over ripe foods worked better for me then the just picked. It does take some experimenting to achieve the ultimate goal.

Here's a few links that might help. I completely forgot about concentrated juices!
Yes you can cook the puree down.

Making Fruit Leather or Fruit Roll Ups with a Food Dehydrator - Food-Dehydrator.com

How to Make Fruit Leather
I'm really liking some of those recipes. Wow.. :)

Good luck

Munky.
__________________

__________________
If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:47 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.