Hi

[vickynewbould]

Hi. I'm on here doing a little research for work. Any advise would be welcome. My question is about fruit fillings for pies - What is the difference between 50% fruit and 70% fruit? What I mean is, why are there 2 different %s? Are they used for different applications? Also, for doughnuts and injecting is 15% fruit acceptable? Thank you in advance.