Freeze-dried fruits and berries are good for those of you who are bakers or confectioners.

• Intense flavor and natural color: Freeze drying preserves color pigments and aromas better than any other drying method. It gives a “wow effect” without the need to use synthetic aromas or dyes (E numbers).
• Low moisture content and long shelf life: The products often have a residual moisture content of less than 3%. This means that they do not introduce moisture into dry mixes, which prevents mold and gives the end product a long shelf life.
• Weight saving and logistics: Because more than 90% of the weight (water) is gone, the freeze-dried fruits and berries are extremely easy to handle, store and transport.
• Constant quality all year round: Unlike fresh berries, which vary in sweetness and quality depending on the season, freeze-dried berries produce an identical result every time.
• Structure: Freeze-dried berries retain their original shape. They do not collapse like air-dried berries do, which gives an exclusive visual sensation.
• Reduced wastage: In principle, all freeze-dried fruits and berries can be used for the final result. This means that you won't get any waste or crushing like with fresh fruits and berries.

Consider this: 

Freeze-dried material absorbs moisture from the air extremely quickly. As a professional user, you must remember to always seal the packaging immediately, otherwise the freeze-dried berries and fruits risk becoming chewy instead of crispy.

Freeze-dried berries and fruits are extremely versatile in a professional kitchen:

• Bakery and confectionery/chocolate manufacturing: As a topping on pralines or mixed into cakes. Since the berries are anhydrous, you don't risk the chocolate "cutting" itself (which happens with fresh berries).
• Macarons and meringues: Freeze-dried powder provides intense color and flavor without destroying the egg white structure with liquid.
• Decoration: Whole raspberries or strawberry chips on cakes and pastries that will stand on display for a long time without "bleeding" liquid onto the cream.