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Caption: War Publications - WWI Compilation 1923 - Article 35
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CIRCULAR NO. 213 * APPLE FLAKES AS A COMMERCIAL PRODUCT The now product meets the requirements of a successful ,] r j,J 1 apple product In the following ways: I I. Control of Moisture Content.—-The low moisture content a j pearl to insure long keeping of tho product. By sealing the pari aftined earl ana, even a slow change in moisture content is prevented! thus we have a product of high keeping quality sufficient to stand the adverse conditions which a successful war food must meet I 2. C<Il Structure. structure ing dried permit* the product to absorb water readily up to the! iriginal content, and so regain approximately its original form. !. Coloring.—Tin brown bleaching the tissues or inducing marked chemical changes. 4. Flavor.—The flavor, the sugar, the acid, and probably the! iriginal u>d constituents are not appreciably affected by the procsses used in this method of drying. | 5. By the use of sugar there is an addition of food value to the product. A concentration as low as 5 percent will give satisfactory results as far as the structure, flavor, and keeping [uality are concerned. Higher concentrations may. however, be desirable from the standpoint of attractiveness and food value. 6. Economical Production.—The expense of production should be less than that of the production of the present form of sulfurdried apple. The expense of sulfuring, slicing, and coring are eliminated, with only the addition of sugaring and the time required to run the entire apple thru the peeler, which is negligible as compared with the time eliminated in the slicing, coring, and sulfuring. The addition of the sugar can be accomplished mechanically as the prepared tissue is being mechanically transfer?'- d to the drier room. 7. Transportation.—In its highly concentrated form the expense of transporting this product is reduced to the minimum. To put 1.000 bushels of fresh apples, or approximately 50,000 pounds, into the trenches in Europe, would require the handling of only about 5,500 pounds of the dried product; that is, twenty-five tons of fresh apples would make approximately two and three-quarters tons oi dried product. / W i t h an a b u n d a n t supply of s t o r a g e apples in the Tinted States. With only slight c h a n g e s necessary in the present facilities for the d r y i n g of apples in commercial d r i e r s , and with the urgent necessity for fruit in the trenches, this product can be transported t ° Europe in large quantities, as food for the soldiers, within a short period, If properly handled.
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