Tag Bakery

A beverage developer whisks freeze-dried mango powder into yogurt for a mango lassi pilot, next to two finished glasses and a scale.

Freeze-Dried Fruit

How Much Freeze-Dried Mango Powder Goes into Drinks, Desserts and Bakery?

Start at 5–12% of the mix for drinks and dairy, 3–8% for white chocolate, 4–10% for bakery creams and 5–15% for baby…

A baker sieves freeze-dried strawberry powder with icing sugar into whipped butter for a naturally pink buttercream.

Freeze-Dried Fruit

Freeze-Dried Strawberries for Baking and Chocolate: Real Fruit, No Added Water

Bakers and chocolatiers use freeze-dried strawberries because they add real strawberry without water: 5–10% powder colours and flavours buttercream and white chocolate…

r&d technologist evaluating freeze dried pink guava formats on a sample tray for food applications

Freeze-Dried Fruit

Freeze-Dried Guava Food Applications: Format Selection for B2B Buyers

Freeze-dried guava food applications fail when the buyer selects the sample before selecting the application. A pink guava wedge may work in…

A gloved hand lifts a spoon of granola with a 15 mm freeze-dried passion fruit cube beside a plain control bowl in an R&D kitchen.

Freeze-Dried Fruit

Cubes or powder: which freeze-dried passion fruit format fits your product?

Pick by what the shopper should see and by how wet the base is. If the fruit has to be visible, a…

A beverage technologist blends freeze-dried strawberry powder pre-mixed with sugar into cold milk with a high-shear mixer.

Freeze-Dried Fruit Powder

Freeze-Dried Strawberry Powder Uses: Dosage Chart and Three Starter Formulas

Food brands use freeze-dried strawberry powder at 1–10% of the finished product: 1–3% for natural pink colour, 2–4% in drinks, 5–10% in…