Features
Good solubility in both cold and hot media, in almost any kind of liquid and in fats.
It comes in fine powder form, of intense flavor and color.
Applications
Partial substitution of solids in fresh or dried meringues, macarons, whipped doughs, pastries, bakery products and fresh pasta.
Preparation of icing, hard sugar candies, and flavored sugar decorations.
Realization of creamy textures and “impossible” fats: presence of maximum flavor of fruits and vegetables without moisture to creamy, truffles, butters, oils, butters.
Elaboration of Bean to bar flavored chocolate (using machines such as the Twin Stones) or aromatization of commercial chocolates.
Curiosities
The process of lyophilization, in which water goes from solid state (ice) to gas, called sublimation, allows the fruit to retain all its properties of color, flavor and aroma, by the fact that it does not suffer from oxidation by temperature at any time. In fact, when the water evaporates, the flavor and aroma of the ingredients is not just preserved, but concentrated. If kept away from light and moisture, freeze-dried plants can last a long time without altering their quality.
Dosage
Q/S
