| Parameter | Desired Characteristic | Product Design Considerations |
| Bake Stability | - No boil out
- Limited or predictable flow during baking to conform to finished dimensions
| - Fillings that maintain a high viscosity at high temperature
- High soluble solids
- Bake at a reduced temperature and longer bake time
|
| Flavor | - Characteristic flavor with good mouth clearing properties; no artificial or chemical aftertaste
| - Proper salt, sweetness and acid balance
- Use of enhancers such as vanilla, cinnamon or nutmeg
- Minimize the masking effect of starch
- Addition of fats or lipids to the formula
|
| Pumpability | - Good flow through spot depositor; uniform extrusion.
- Ability to restart fully charged pumps, depositing and forming equipment.
| - Fillings with low yield stress that are freely flowable without remixing.
- Fillings with reversible gel systems that recover yield strength after forming and baking.
|
| Stability | - Ability to undergo freeze thaw cycling without gel rupture and syneresis/weeping.
- Achieving target shelf life without wicking or bleeding of filling moisture through the baked shell or casing.
- Non viability of mold and yeasts in the baked product.
| - Synerigistic gum or gel systems that resist syneresis. Ingredient selection to prevent sugar crystal formation and growth.
- Control of water in the filling; appropriate baking and cooling prior to packaging. Venting of moisture through the casing during baking with well placed slits or docker holes.
- Proper pH and finished water activity. Use of mold inhibitors such as potassium sorbate where appropriate.
|
| Gloss and Clarity | - Lack of cloudiness, or crystallinity that signal a lack of freshness to the consumer.
| - Active ingredients that promote gloss and prvent crystal formation.
|
| Texture | - Shorter or chewier texture as desired.
| - Appropriate combination of the dominant ingredients.
- Use of shortenings and stabilizers; selection of fruit constituents.
|
Visible Fruit
Impression | - A target appearance that signals the fruit value of the product.
| - Formulating with whole fruit, purees, concentrates, analogues and dried fruit powders.
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