Freeze-Dried Strawberries have an intense red color and taste sweeter than fresh strawberries. They come in the form of whole fruit, grits or powder. They are produced when strawberries undergo a dehydration process. The fruit is first frozen and then dried under pressure. Freeze-Dried Strawberries retain their freshness much longer than fresh products such as fruit. Excess water is removed from the fruit, but the essential vitamins and micronutrients are retained. To produce 1 ton of Freeze-Dried Strawberries, about 10 tons of frozen fruit are used.
Freeze-Dried Strawberries do not contain additional sugar and are crunchy – moisture content is about 3%. This affects the preservation of the properties of Freeze-Dried Strawberries and prevents the development of bacterial flora. The product is light, its dry weight is about 10%, which affects its transportability. When water is added, freeze-dried products regain their original properties. Freeze-Dried Strawberries are an excellent source of vitamin C, but also vitamins A, B, PP and E, iron, calcium, phosphorus, magnesium and iron.
The storage period of Freeze-Dried Strawberries is about 6 months. Due to their strong hygroscopicity, the product should be stored in a dry place, free from air and moisture.
Foodcom S.A. offers Freeze-Dried Strawberries in the form of whole fruit, grits, powder or bulk flour.
Freeze-Dried Strawberries are widely used in the food industry. They can be used as an additive to breakfast cereals or instant oatmeal. They are also used in the production of ice cream, chocolate and pralines. Freeze-Dried Strawberries can also be found in the composition of fruit teas.
In confectionery they are used as an additive to cakes or as a natural colorant for glazes and creams. They can also be added to jellies and puddings.
Since Freeze-Dried Strawberries provide high nutritional value and energy, they are used by athletes on diets.
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