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Login Here Signup Here Signup using FacebookHi folks, I could realy use some help here. I have tried many times to make fruit or fruit and veggie roll-ups and keep creating disasters. They crack and come apart almost immediately in the dehydrator. I don’t know what the proper consistency or thickness should be. I don’t know the right temperature for the dehydrator, and I am also wondering if my problem has something to do with the pectin content. So, please,if anybody has a fail-safe method, and is willing to share all of the details, I would greatly appreciate it. Thanks, Amigovia
Comments
perhaps if there is some oil in the wrap then it wont dryout as quickly..?im only guessing..
spierspmus… like coconut!
I think 95F is a good temperature. But, I haven’t experimented enough to know the right temp for a softer fruit roll-up. Mine turn out pretty crispy… but that’s because it’s at a higher temperature dehydrating with other foods. 95F should be good.
The more water in your “batter” and the thicker it is poured onto the Teflex sheet, the more it will crack. I usually set the temp. at 100 F & spread it thin. Check it often so you can get it out before it gets crispy.
You might also try adding a little agave – I haven’t tried it with fruit roll-ups, but anything I dehydrate with agave takes a lot longer and is more sticky.