How do I make even layers of puree for dehydrator?

"Fruit" leathers are useful to store all the goodness of orchard - and garden! - produce. But, uneven layers of puree result in uneven dehydration. In particular, the edges of the puree dehydrate more quickly than the rest, but I also wind up with thick areas that require significantly more dehydrating time and attention.

Is there a tried and tested method of achieving an even thickness of puree, short of reducing its viscosity to the point that gravity does the work? (A too-thin puree would leak through the drying surface and would take longer to dehydrate.)

dehydrating

Best Answer

If the fruit leather will slump somewhat, I would recommend a V-notched spreader from the hardware store or a ‘cake comb’ from a cake decorating or craft store.

It looks like a plastic scraper, but they have a series of notches along the front edge. It allows you to put down a consistent amount per area if you hold the angle of the spreader consistently. (Creating a thickness of roughly half the height of the notch at the angle you’re holding it if the notches are the same size as the material left on the spreader)

After you’ve spread out the purée, you may want to tap the side of the tray or whatever you’ve spread the purée onto to get it to slump and even out any ridges that would’ve been left by the spreader. You may need to take an offset spatula to it if it’s exceptionally thick.

They usually sell for $2-$3 at hardware stores around me; cake combs usually come in sets so might be a higher initial outlay.