Tag confectionery
Which freeze-dried rambutan format fits your product?
Pick the format by what the shape has to do in the finished product, then pick the base by its water activity.…
How Do You Use Freeze-Dried Mango in Chocolate Without Seizing or Softening?
Freeze-dried mango works in chocolate because it brings fruit without bringing water. Released at 3–5% moisture and water activity ≤0.30, it can…
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…