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|title=Traditional Bramley Apple Pie Filling
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|description=Traditional Bramley Apple Pie Filling is a homogeneous blend of Bramley apple pieces, sugar and water. The apples used in the making of Traditional Bramley..
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[[Image:Traditional Bramley Apple Pie Filling.jpg|300px|thumb|right|Traditional Bramley Apple Pie Filling]]
'''Traditional Bramley Apple Pie Filling'''  is a homogeneous blend of Bramley [[apple]] pieces, [[sugar]] and water. The
[[apples]] used in the making of Traditional Bramley Apple Pie Filling must be between 65 mm-115 mm in size,
whole [[apples]] which are ripe and must be free from severe skin blemishes, cuts and bruises. The Bramley [[apples]]
must be cut to the minimum 15 mm required size, the shapes of the [[apple]] pieces may vary. This ingredient mix
must contain well defined pieces of [[fruit]] with good firm texture. The [[apple]] pieces range in colour and are found
in various shades of green which is typical of the Bramley’s Seedling variety.

The addition of Bramley [[apple]] purée and [[cornflour]] is optional and where it is used it should contain a minimum
of 97 % Bramley [[apple]] with the remaining % being moisture added during the cooking process. The purée is
processed by taking peel, core and flesh of the Bramley [[apple]] and applying heat and steam to the product. The
purée is then sieved to remove any fibrous matter and should be a thick, smooth green/pale brown liquid typical
of Bramley [[apple]].
[[Lemon]] juice may also be added.
The end product contains the characteristic Bramley tangy taste. Traditional Bramley Apple Pie Filling is distributed
to wholesalers, food service providers, bakeries, food manufacturers and retailers in a range of containers.

The ingredients for Traditional Bramley Apple Pie Filling consist of:

Bramley [[apple]] pieces — minimum size 15 mm

[[Sugar]]

Water

Bramley [[apple]] purée — optional

[[Cornflour]] — optional

[[Lemon]] juice — optional

The quantities of the ingredients used vary according to each manufacturer however the following technical
characteristics must be adhered to:

Bramley apple pieces — minimum 40 %

Sugar — maximum 20 %

Water content — Maximum water activity should be 0,97 aw.

pH — less than 4

Bramley [[apples]] are sourced as the raw material for Traditional Bramley Apple Pie Filling. The [[apples]] are grown in
accordance with the following protocol:

Complete records of the growing, harvesting and storage of [[fruit]] are maintained for each consignment delivered to
the manufacturing plant. Following initial inspection to ensure that the consignment is suitable for the Traditional
Bramley Apple Pie Filling, apples go through a water flotation process followed by machine grading and manual
line inspection prior to the manufacturing process.

The size of the [[apples]] that are used in making Traditional Bramley Apple Pie Filling vary between a minimum
65 mm to a maximum 115 mm. Due to the unique shape of the Bramley, adequate specialist sizing and handling
procedures must be used to ensure accurate preparation of the raw materials.

The [[apples]] must be sound, clean, free from severe skin blemish, whole and ripe, and free from cuts and
bruises > 0,5 mm in depth, bitter pit, rot or disfiguring scab. Due to the soft nature of the [[fruit]], flotation and
mechanical lines must be adapted to minimise low energy impact during the preparation and processing
procedures.

The flavour of the Bramley Seedling [[apple]] is tangy and sharp. The colour is typical of Bramley Seedling [[Apple]]; ranging
from very dark green to a lighter shade of green colour covering the whole skin of the apple. The texture of the [[apple]]
should be of good firm crispy texture and in general fall into the categories of crunchy, juicy and firm.

Machine peeling and coring: the Bramley shape is irregular and specialist sizing, peeling coring and handling
equipment is required to meet the demanding specification for the commercial manufacture of Traditional Bramley
Apple Pie Filling, and hand trimming is required.

Preparation: diced Bramley has unique oxidisation characteristics and requires specialist techniques.
The Bramley [[apples]] are cut to the required size. The pieces are generally irregular in size, varying between
a 15 mm diced ‘cube’ to 70 mm long ‘strips’, the cross-section of should not be less than 15 mm across. The
irregularity of the pieces is part of the character of Traditional Bramley Apple Pie Filling and is a result of the size
and shape of the [[apples]] themselves, the cutting method and the preference of the customer or consumer.

These Bramley [[apple]] pieces may then be immersed in an antioxidant dip, to prevent browning of the [[apples]]’ flesh.
The use of [[lemon]] juice, [[citric acid]] or [[ascorbic acid]] as an antioxidant dip is optional and a specific phase of the
processing. It is neither an ingredient nor an additive and therefore has no impact on the composition of the final
product.

The [[apple]] is then transferred straight to the [[apple]] pie filling area or to chill storage, after which it is processed into
Traditional Bramley Apple Pie Filling, either hot or in a cold mix.

A mixture of water and [[sugar]] is added to the [[apple]] pieces until it is all evenly dispersed, at this point, if desired,
[[cornflour]] and/or Bramley [[apple]] purée and/or [[lemon]] juice may be added. The [[apple]] purée must be processed from
100 % Bramley [[apples]] and be free from any preserving agent.

The unique flavour characteristics of the Bramley [[apple]] and the noted absence of any additives are responsible for
the Traditional Bramley Apple Pie Filling’s particular tangy taste. The flavour of the [[apples]] are characterised by the
balance between [[sugar]] and malic acid. Most other varieties of [[apples]] have lower levels of acid and higher [[sugar]]
content, giving them the sweet flavour that makes them good to eat — but this flavour is lost when the [[apple]] is
cooked. Bramley [[apples]], however, contain a higher malic acid content and lower [[sugar]] levels, producing a stronger,
tangier flavour that is retained when cooked.

The firm texture of Bramley [[apples]] is a vital quality which contributes to producing a ‘melt in the mouth’ moist
texture when cooked. Dessert [[apples]] can produce a chewy, dissatisfying texture because they contain up to 20 %
more dry matter than Bramley [[apples]].

The United Kingdom’s Good Housekeeping Institute has conducted research that confirms Bramley [[apples]]’ superiority
over dessert [[apple]] varieties when cooked in popular recipes. The Bramley was tested against Granny Smith,
Braeburn and Golden Delicious [[apples]]. All the [[apples]] where treated identically using recipes taken from the Good
Housekeeping recipe book, including traditional [[apple]] pie, and were tested for flavour, texture and overall quality
when cooked. The research showed that Bramley performs better than all the dessert [[apple]] varieties in traditional
British [[apple]] pies.

Bramley’s Seedling was discovered in around 1809 by Miss Mary Anne Brailsford (a seedling grown by nature in
response to a unique temperate island climate). It was planted in a garden in Southwell, Nottinghamshire.
The [[fruits]] of the grafted Bramley [[apple]] were first exhibited before the Royal Horticultural Society’s Fruit Committee
on 6 December 1876. They were highly commended.

During the Victorian Age, there was a quest to develop single purpose culinary [[apple]] varieties for the ultimate
apple pie recipe. At the 1883 National Apple Congress the Bramley was acclaimed as the best suited variety for
apple pies. It has therefore become a popular tradition.

In October 1887, Bramley Seedlings received a First Class Certificate by the Committee of the Royal Jubilee Exhibition
of Apples held in Manchester.

Bramley’s seedling is a unique single purpose culinary [[apple]] (it is not usually eaten raw as most people would find
it too acidic). It produces both a distinctive flavour and individual texture and it is these qualities which have
created and perpetuated the tradition of the [[apple]] pie.

The British did not favour the American notion of an apple to spike with a fork, nor the French style with its
decorative topping of [[apple]] slices, both of which require that an [[apple]] keeps its shape when cooked and are therefore
less acidic than a proper ‘cooker’. Whether the preferences or the [[apples]] came first is an open question but
‘Bramley’s Seedlings’, with the highest acidity levels of any ‘cooker’ passed the English tests with honours. Plentiful
acidity and the resulting characteristic sharp fruity taste also ensured its continuing use.

The early tradition of covering pieces of sliced Bramley in [[lemon]] juice (or some other acidic juice) to prevent them
turning brown has remained unchanged and is the same as the Traditional Bramley Apple Pie Filling recipe used
commercially today.

A number of the United Kingdom’s leading chefs have provided testimonials directly to UK Apples & Pears, to the
effect that the recipe for Traditional Bramley Apple Pie Filling has remained unchanged since it was popularised
following the National Apple Congress of 1883:

Some [[apple]] pie fillings including other Bramley [[apple]] pie fillings may contain a mix of [[apple]] varieties and these
do not adhere to our definition of ‘Traditional Bramley Apple Pie Filling’, which is made using Bramley [[apples]]
exclusively. Similarly, the use of artificial preservatives would not adhere to our definition of ‘Traditional Bramley
Apple Pie Filling’.

'''Fruit Quality'''

Upon delivery to the processor, the fruit must be sound, clean, whole and ripe. [[Apple]] must be free from severe
skin blemish and free from cuts and bruises > 0,5 mm in depth.
Colour should be green and typical of the Bramley variety, ranging from very dark green to a lighter shade of
green colour covering the whole skin of the [[apple]]; not yellow/green, yellow.

'''Fruit Size '''

A range of fruit size is acceptable, between 65 mm-115 mm.
7.3.2015 EN Official Journal of the European Union C 80/31

'''Texture'''

Texture should be of a good, firm, crispy texture.

'''Processing'''

Due to the soft nature of the [[fruit]], processing conditions must be such to minimise mechanical impact during
preparation and processing.
The Bramley shape is irregular and specialist sizing, peeling coring and handling equipment is required to meet the
specification.
Once peeled and cored, apples must be inspected and hand trimmed.
[[Apple]] may be dipped in an antioxidant dip, which is then shaken off, then drained to remove any excess.
[[Apple]] to be stored in chilled conditions < 5 °C prior to use.

'''Manufacturing'''

Other than the above ingredients, Traditional Bramley Apple Filling should contain only water and [[sugar]], with the
option of Bramley [[apple]] purée and [[cornflour]]. Variations on the recipe are permissible, but not the ingredients.
The blending and pumping process must be such that it produces a homogenous blend with good [[fruit]] definition.
Pie filling to be tested, every batch, for pH, total soluble solids, viscosity, colour, flavour to verify specification
parameters are met. Levels may vary between manufacturers, depending on the end customer’s specification. Products
must be labelled to ensure full traceability and maintained in chilled storage/distribution.



{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Fruit]]
[[Category:Prepared foods]]
[[Category:PDO-PGI-TSG ingredients]]

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