Powdered flavors unwittingly awaken creativity: any dried fruit preparation is -suddenly- possible. New finishes for cocktails, fruit chocolate bars, cookies, breads, pastries, biscuits and any dough with a new color and flavor; impossible sauces and candies; oils, butters, batters; an endless list of possible elaborations.

The advantages of having the ingredients in powder – without water – are unlimited: they are applicable to any texture (both in a dry, fatty and aqueous medium), they have a very long shelf life (they do not contain water, we reduce the activity of microorganisms) and they provide a more intense color and flavor.