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    • Pasta
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  • Home
  • Puree
    • Purée Bread
    • Purée Bread Supplement
    • Purée Cornbread
    • Purée Pasta
    • Purée Rice
    • Purée Corn
    • Purée Bacon
    • Purée Sausage
    • Purée Protein Shaping Mix
  • Pasta
    • Macaroni and Cheese
    • Alfredo
  • Resources
    • Training Videos
    • IDDSI
    • Menu Recipes
    • Product Specifications
  • How to Order
  • About

Purée Bread Peanut Butter & Jelly

Easy shaping technique. IDDSI safe texture.

Rubicon’s purée bread peanut butter and jelly sandwich is a delicious recipe.

Purée Bread Peanut Butter & Jelly Recipe (PDF)

Designed with IDDSI in mind.

Our purée products and recipes meet the International Dysphagia Diet Standardisation Initiative (IDDSI) best practices guidelines for food texture safety for levels 4 and 5 purée diets.

Shaped puree bread IDDSI sandwich. Peanut Butter & Jelly puree bread sandwich.
Shaped puree bread IDDSI sandwich. Peanut Butter & Jelly puree bread sandwich.
Shaped puree bread IDDSI sandwich. Peanut Butter & Jelly puree bread sandwich.
Shaped puree bread IDDSI sandwich. Peanut Butter & Jelly puree bread sandwich.

Purée Bread PB&J Scoop Recipe

10 Servings (#16 Scoop)

Rubicon Purée Bread Mix: 1 cup (140g)

Rubicon Honey Wheat Flavoring Mix: 1/8 cup (22g)

Hot water (175-185°F): 1 1/2 cups (354g)

Peanut butter, smooth: 1/2 cup (128g)

Jelly/Jam: 10 tsp (67g)


Purée Bread Peanut Butter & Jelly Scoop Preparation 

1. Combine purée bread mix, honey wheat flavoring and peanut butter in a bowl.

2. Add the hot water and whisk until well blended.

3. Transfer to a serving pan and allow to cool for 10 minutes.

4. Slightly bowl out the middle of the scoop and add 1 tsp of jelly. Serve at room temperature.


Notes

HACCP Suggestions: Up to 4 hours room temperature. Up to 72 hours under refrigeration. 

Can be frozen. 

Shaped Purée Bread PB&J Sandwich Recipe

10 Servings (3 in. Scoop)

Rubicon Purée Bread Mix: 2 cups (280g)

Rubicon Honey Wheat Flavoring Mix: 1/4 cup (44g)

Hot water (175-185°F): 3 cups (708g)

Peanut butter, smooth: 1 cup (256g)

Jelly/Jam: 1/2 cup, 2T (200g)


Purée Bread Peanut Butter & Jelly Sandwich Preparation 

1. Spray 1/2 baking sheet with food release. 

2. Combine purée bread mix, honey wheat flavoring and peanut butter in a bowl. 

3. Add the hot water and whisk until well blended. 

4. Immediately transfer the peanut butter bread to prepared 1/2 baking sheet and spread evenly with a spatula. 

5. For best plating results, cover the pan and partially freeze for 2 hours. (Optional) 

6. Remove from freezer and spread 1/2 cup, 2T of jelly over half the pan. 

7. Make a 3 x 4 pan cut for 20 slices. 

8. Using a metal spatula, lift the slices without the jelly on top of the jelly slices. Diagonally cut the sandwiches. 

9. Lift the sandwich slices onto the plate. Allow to thaw and serve. 


Notes

HACCP Suggestions: Up to 4 hours room temperature. Up to 72 hours under refrigeration. 

Can be frozen. 

How to Get Started

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Rubicon Foods

7320 East 86th Street, Suite 400, Indianapolis, IN 46256

800.549.2808

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