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

Started by Tresa , Nov 23 2020 07:34 PM

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#1 Tresa

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Posted 23 November 2020 - 07:34 PM

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,

 


#2 SQFconsultant

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Posted 23 November 2020 - 08:47 PM

moisture.

 

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


Kind regards,
Glenn Oster
 
GOC Group | +1.800.793.7042 | Serving the Food, Food Packaging & Food Storage Industries
SQF Development, Implementation, eContinuity & Certification Consultants 
 
In a nutshell we help small to large businesses to get their act together (as needed), help them to co-develop
entire SQF documentation systems, make recommendations as to installations and repairs in order
to get certified and continue with on-going support thru our popular eConsultant program and we do
all within 30 days so your staff can implement with our assistance to retain and get new business!
 
Serving the new Republic of the United States of America & Alliance Countries

http://www.GlennOster.com

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