Purée
Apples are turned into a smooth, delicate purée.
The apple journey
How an apple becomes
an airy dessert.
Five clear stages: apple purée, whipping, shaping, infrared drying and individual wrapping.
Air
Egg white helps create a soft, porous texture.
Shape
The mixture is shaped into a convenient portion.
IR drying
Gentle drying at around 75 °C.
Flowpack
Individual wrapping preserves flavour and texture.
Next step