Apricot Pudding

This fruity, light and nostalgic apricot pudding is produced in the Genier kettle using the basic sauce method:

- Mix cold
- Heat slowly
- Finish thick.

Smooth texture and vibrant flavor meet process reliability. A retro favorite made modern for today’s kitchen scale.

Process Time: 30 min

This fruity, light and nostalgic apricot pudding is produced in the Genier kettle using the basic sauce method:

- Mix cold
- Heat slowly
- Finish thick.

Smooth texture and vibrant flavor meet process reliability. A retro favorite made modern for today’s kitchen scale.

Process Time: 30 min

Cooking program

Add apricot purée, sugar, starch and cold water

-

≈00:03

76 l

100-120

92°C

≈00:15

-

50-70

Ingredients for 100 kg

Apricot Purée15,6 kg
Sugar4,6 kg
Potato Starch3,8 kg
Water76 L

Instructions

Add the apricot purée and starch into a cold kettle
Add cold water and start mixing with Auto-Reverse at manual speed 100-120
Mix until all the starch is completely diluted (approx. 2-3 min)
Set heat to 92°C and reduce the speed to 50-70
Heat for 10-15 minutes or until the pudding thickens.

Chef's note: This pudding preparation follows the basic sauce method: mix all ingredients cold, then heat. Starch clumps can sometimes form at the bottom, but they are easy to remove and not harmful.

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