Posted by hans on March 18, 1998 at 17:23:37:
In Reply to: Linzertorte posted by Matt on March 17, 1998 at 19:29:13:
: I am looking for a little help. We are going to begin to put
: Linzertortes into ptoduction, but we need a supplier of a good quility rasberry preserve that bakes well. A brand name would be fine.Or I am looking for a preparation method that will aid the preserve during the baking process.
: Right now we are begininng the experimentation phase and would like to begin right.
: Thank you
: Matt
Look for the designation bake-stable.
Personally, I prefer Hero from Switzerland, but there are others, like Westco, with distribution centers across the US.
Westco's product lacks the fragrancy. That could be overcome by adding some raspberry compound from Doehler or others.
If you have access to a good raspberry preserve, you can make it bake-stable by the addition of one ounce of slurried clear-jell (waxy maize) per quart of preserve. It will gelatinize during baking.
Sincerely,
HWK,CMC