Freeze Fresh Freeze-Dried Fig 20 g
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 product is dry and crisp, and it does not cling to the fingers.
That difference tells especially in bulk service and children's nutrition. Sticky dried fruit bonds together in the pack, marks the hands and is awkward to portion. In crisp form the figs stay separate. The fruit's small seeds survive as well, giving a light crunch against the teeth.
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?
- Unlike traditional dried figs it is not sticky; it does not mark the hands or bond in the pack.
- The seeds survive and leave a light crunch against the teeth.
- Staying separate makes it easy to portion and to fold into mixes.
- No sugar is added; the fig's own high sugar provides sufficient sweetness.
Where To Use It
- Beside a cheese board
- Granola and muesli mixes
- Children's lunchboxes
- Office and travel snacks
- Yoghurt and cereal bowls
- Within nut mixes
Wholesale Ordering & Storage
Its non-sticky nature makes it a preferred choice in mix production; the clumping that traditional dried figs cause does not occur here, which is an advantage on automated filling lines. Store in a cool, dry place away from direct sunlight.
Frequently Asked Questions
How does it differ from a traditional dried fig?
The drying method differs. A sun-dried fig stays sticky and soft; a freeze-dried fig comes out dry and crisp.
Are the seeds unpleasant?
No. Fig seeds are very small and give a light crunch; that is the fruit's own texture.
How is it served with cheese?
Place it directly at the edge of the board. Not being sticky, it does not smear onto the cheese and the plate stays clean.
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