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Amifruit Freeze-Dried Strawberry Powder is made from USDA Grade A strawberries that have been freeze dried and milled for delicious flavor and vibrant color.
Add delicious fruit flavor and beautiful natural strawberry color to your creations with Amifruit Freeze-Dried Strawberry Powder. Made from premium freeze-dried strawberries and ground into a fine powder, this convenient ingredient delivers intense, concentrated strawberry flavor without the extra time and labor of grinding whole freeze-dried fruit. Perfect for professional pastry chefs, chocolatiers, bakeries, and home bakers, strawberry powder makes it easy to incorporate delicious real fruit flavor into a wide variety of recipes.
The fine powder blends easily into chocolate, ganache, cake mixes, batters, muffin recipes, scones, cookies, pastry doughs, frostings, buttercreams, fillings, and more. It is especially useful for chocolate making, adding delicious strawberry flavor to bonbons, truffles, chocolate bars, molded chocolates, and specialty confectionery creations. Incorporate it into white chocolate, milk chocolate, or dark chocolate applications to create exciting fruit-forward flavor combinations.
Amifruit Freeze-Dried Strawberry Powder is also an excellent ingredient for adding concentrated strawberry flavor to mousses, pastry creams, custards, ice creams, gelato, macarons, and dessert garnishes. Its convenient powdered form allows for easy incorporation throughout your recipes without having to process whole freeze-dried strawberries yourself.
Whether you're developing strawberry-infused chocolate confections, creating flavorful bakery products, or experimenting with innovative pastry applications, Amifruit Freeze-Dried Strawberry Powder is a convenient and versatile ingredient that saves preparation time while delivering delicious strawberry flavor.
Pack Size: 1.5 lb tub
Ingredients: Ground freeze dried strawberry powder.
Storage Conditions: Dry and cool (68 - 72F, 20 - 22C); keep out of direct sunlight. Refrigerate after opening.
Product of USA.
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