APPLESAUCE AND FRUIT-LEATHER ROLLUP NOTES
Record: DAT-0015 / Revision A
Status: Canonical current standard for the recorded six-bowl batch

BATCH
Use smooth applesauce. Divide into five bowls just under 2 cups and one 1.5-cup root-beer bowl.

PER APPROXIMATELY 2-CUP BOWL
2 cups applesauce; 1–2 Tbsp sugar or honey, optional; 1/2 tsp extract to start;
food coloring as needed, usually 2–6 drops.

ROOT-BEER BOWL
1.5 cups applesauce; 1 tsp root-beer extract to start, up to 1 1/2 tsp;
1 Tbsp sugar if needed; brown coloring optional.

DRYING METHOD
1. Spread each flavor 1/8 inch thick on a silicone dehydrator mat.
2. Dehydrate at 135°F for 6–10 hours, rotating trays for hot spots.
3. Done means no wet center, clean peeling, and flexible rather than brittle texture.
4. If the underside is wet, peel onto parchment and dry 30–90 minutes more.
5. Cool, cut, roll with parchment, and refrigerate airtight. This is not a laboratory-validated shelf-stable process.