Freeze Fresh Freeze-Dried Blackberry 20 g
The deep purple of blackberry comes from pigments called anthocyanins, and those pigments are sensitive to heat. A blackberry dried with hot air turns brown; in freeze-drying no heat is involved, so the colour survives intact. The fruit that comes out of the pack carries the purple of its fresh state.
Colour here is not only a visual matter. In pastry work dark fruits are used to build contrast on pale desserts, and a browned blackberry cannot do that job. Being less acidic than raspberry also makes it a gentler companion in sweet presentations.
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?
- With no heat involved, the anthocyanin pigments survive and the purple is preserved.
- It builds visual contrast on pale desserts instead of turning brown.
- Lower in acid than raspberry, making it a softer companion in sweet presentations.
- No sugar is added; the sweetness comes from the fruit itself.
Where To Use It
- Pastry decoration and plating
- Over white chocolate and cream
- Granola and yoghurt bowls
- Cheesecake and panna cotta garnish
- Breakfast buffet fruit corner
- Smoothie bowls
Wholesale Ordering & Storage
In pastry use, consumption follows plate counts; as decoration the amount per portion is small, so a case lasts longer than expected. Store in a cool, dry place away from direct sunlight.
Frequently Asked Questions
Why does the colour not darken?
Anthocyanins, the compounds that carry the colour, break down with heat. Freeze-drying uses no heat, so the pigment and therefore the colour survive.
How does it differ from raspberry?
Blackberry is lower in acid and darker; raspberry is sharper and more fragile. In decoration, blackberry supplies contrast and raspberry supplies tartness.
What happens if it draws moisture?
The texture softens and the crispness goes. Colour is unaffected but the surface dulls; keep the pack sealed.
Similar Products
You May Also Like
An orange slice is a format that carries the cross-section of the fruit exactly as it is: translucent segments in the centre, a ring of peel at the edge. That cross-section survives drying, making th…
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…
The dried fig that comes to mind is sticky, soft and intensely sweet — the texture of a fig dried in the sun or with hot air. A freeze-dried fig is entirely different: there is no stickiness, the pro…
Strawberry is the fruit flavour children recognise most readily, which makes it the most easily accepted variety in the Magic Ball range. Meeting an unfamiliar product form, a child is more willing t…