Freeze Fresh Freeze-Dried Raspberry 16 g
Raspberry is among the best-suited fruits for freeze-drying because it is already hollow. The fruit is built from small chambers arranged around its seeds; when water is drawn out of those chambers a thin-walled skeleton remains and the berry holds its shape instead of collapsing.
That structure produces an unexpected behaviour in the mouth. The raspberry breaks apart the moment it meets the teeth; no chewing is required, and on contact with saliva it turns back into fresh raspberry aroma. In a product this light, 16 grams amounts to a generous portion.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store in a cool, dry place away from direct sunlight.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- The fruit's natural chambered structure survives drying, so the raspberry does not shrivel.
- It collapses in the mouth without chewing and returns to fresh aroma on contact with moisture.
- No sugar is added; the sweetness comes from the fruit's own sugar concentrating.
- Its fragility also suits crushing to a powder for pastry work.
Where To Use It
- Granola and yoghurt bowls
- Pastry decoration and over chocolate
- Breakfast buffet fruit corner
- Children's lunchboxes
- Smoothie and drink garnish
- Crushed to flavour buttercream
Wholesale Ordering & Storage
Freeze-dried fruit is light in weight but large in volume; planning wholesale orders and transport by case volume rather than by kilo gives the correct logistics. Store in a cool, dry place away from direct sunlight.
Frequently Asked Questions
Why does it break so easily?
The walls of a raspberry are very thin, and once the water is removed a fragile skeleton is left. This is not a production fault but a consequence of the fruit's own structure.
Are the broken pieces wasted?
No. Crushed raspberry is used as a powder to flavour buttercream, chocolate and cakes; in pastry work it is often done deliberately.
Is sugar added?
No. Because water leaves during drying, the fruit's own sugar concentrates and reads as sweeter.
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