Why bakery applications require specific raisin characteristics
Raisins behave differently in heat and moisture environments compared to nuts or fruit pieces. Bakers look for raisins that remain soft after baking, do not bleed excessive colour and withstand automated handling. These factors make specification accuracy essential.
- Uniform moisture prevents burning during oven cycles
- Oil coating supports flowability on production lines
- Colour and cleanliness determine visual appeal in retail bakery
Key specification areas for bakery producers
1. Moisture level (typically 14–17%)
Bakers prefer slightly higher moisture raisins because they integrate better into doughs and remain tender after baking. Very dry raisins tend to rehydrate unevenly, causing hard spots in finished goods.
2. Size uniformity
A consistent grade ensures predictable dispersal throughout the dough. Large-size variations can either clump or disappear visually depending on the batch.
3. Oil coating (0.3–0.5% sunflower oil)
A light oil coat enhances flowability on conveyor systems, reduces mechanical breakage and supports clean, efficient dosing during automated mixing.
4. Colour grade
For bakery applications, mid-tone golden-to-brown Sultana colours are the most common. Very light grades are typically reserved for premium retail applications.
5. Free-flowing behaviour
Raisins destined for automated lines must not clump or stick. Proper drying, oiling and carton ventilation ensure correct performance.
Whether to wash raisins before use
Many bakeries do not wash raisins, as the added moisture may disrupt dough consistency. For producers who prefer washing, suppliers should deliver raisins with stable moisture and no fine debris that could cloud wash water.
Ideal packaging for bakery-focused raisins
- 10 kg cartons for automated bakery lines
- 12.5 kg cartons for large-scale continuous mixing systems
- 5 kg cartons for artisanal bakeries requiring premium handling
Cartons typically include poly liners to stabilise moisture, prevent contamination and maintain freshness during long-distance shipments.
Storage recommendations for maintaining raisin quality
- Store at 8–15°C for longest shelf life
- Keep cartons off the floor and away from heat sources
- Maintain relative humidity below 60%
- Rotate using a strict FIFO system
Following these practices ensures raisins maintain flexibility, colour and sweetness throughout the season.
Summary for bakery buyers
Bulk raisins for bakery use must meet precise requirements for moisture, size, oiling and flowability. By defining specifications clearly with suppliers and reviewing batch samples regularly, buyers can ensure reliable performance and consistent results across all bakery lines.
Atlas Dried Fruits & Nuts supports bakeries with customised specs, stable supply programs and loading opportunities for mixed containers.