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Cause of dried cranberries red color-bleed into bakery products?

Started by , Nov 23 2020 07:34 PM
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Hi everyone,

 

Does anyone could help what is the reason that the dried cranberries cause it "bleed" into the loaves of bread, muffin, cookies? 

 

Thanks,

 

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moisture.

 

have a bakery, they use freeze dried and no bleed.

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