Bob Terwilliger wrote:
> Bob (this one) wrote:
>
>
>>Dehydrated apples are too inconsistent to use reliably, and you never know
>>what kind of apples they were made from. Adding plain water (see below) to
>>them to rehydrate means that you've merely restored the missing water. No
>>flavor concentration, no flavor improvement. If you're going to do it that
>>way, rehydrate in apple juice. The number given below of ratio of fresh to
>>dry is wrong. A pound of dried apples comes from 3.5 to 4 pounds of fresh.
>>Adding two quarts of water to one pound of dried apples merely brings the
>>hydration up to near where it started.
>>
>>Most commercial bakeries use either fresh, pre-cut apples, or frozen
>>pre-cut apples. They come in large loose-top cans (like old-time pretzel
>>or potato chip cans where you just lift off the top), peeled and usually
>>already sugared. The wedge cut used for them is called a "pie-cut."
>
>
> Do the bakeries get to choose the apple varieties, or are they pre-cut
> "mystery apples"? Seems like if you can't control that part of the equation
> you're once again dealing with the problem of inconsistent apples.

High-end packers specify the kinds in their packaging. The lower-end
ones are just labelled as apples and are likely mixed varieties.

Pastorio