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Baking with Blueberries

.Blueberries are a traditional ingredient in hundreds of baking items in North America and around the world.  Here are the basics for commercial bakers big and small.

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Forms  

Usage

Fresh blueberries. Available year-round.  Make excellent bakery topping to show the blueberry identity.
Frozen blueberries. Most common use in bakery business.  Available in Individually Quick Frozen (IQF), Case Frozen and Straight pack.  Most bakers use IQF and Case frozen where blueberry identity is required (muffins) and straight pack is an ideal ingredient for making sauces and toppings. (Frozen Blueberry Info)
Canned blueberries. This is the traditional and easy way to use blueberries in pies, fillings and toppings. Ready to use, canned blueberries are available in water pack, in sugar and also pie fillings which are an American tradition.
Dried and preserved blueberries.   Blueberries are preserved through sugar infusion (osmotic preservation), dehydration and freeze drying.  Bakers, especially in hot climates, are utilizing preserved blueberries when frozen blueberries are not available. (dried blueberry information)
Blueberry purees, juices and concentrates. Liquid blueberries work great in production of sauces, fillings and flavoring.

Tips & Suggestions

Real Seal

Bakers can benefit from the use of the Blueberry Real Seal.  USHBC offers bakers use of Made with Real Blueberry Stickers as well as identification for the bakery case.  Contact the USHBC for further information. (e-mail)

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