The process looks interesting, but is reducing the fraction of moisture in the puree the real intensifier of flavor (as indicated by the article), or the caramelizing of the sugars (mentioned, but not emphasized)? I only ask because the authors' suggestions to many of the comments imply that bakers should add the lost moisture back in, in the form of water or milk.

If the reduction of moisture is the goal, wouldn't adding it back in just dilute the flavor back to previous levels? I hope you don't mind me donning my detective hat, but... what's REALLY going on? :)

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