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Explain the following production methods for fruit

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7.Explain the following production methods for fruit-based sauces and explain the economic advantages andcost factors for the different methods:
sauce will have a fresh flavour, but will loseits fresh taste quickly and should only beproduced in small quantitiesStock syrup processFor instant fresh sauces you can also blendany fruit with stock syrup. This sauce willlast longer than a sauce based on icingsugar. This process can also be adaptedsimilar to the jam process, where the syrupis boiled with the fruit, citrus juice andcinnamon to 105°C, then strained andpoured into sterilised containers. Stocksyrup will provide a sweeter flavour andshould be used for frozen or less ripe fruit8.What are the production methods for the following variations of custard-based sauces?
6517Jose Ignacio Nogueira GarciaAIBT

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