Berry & Hibiscus - Freeze Dried Powder Taste Colour 500g - Sosa

Taste Colour: The Natural Power of Red Fruits & Hibiscus

Produced through freeze-drying — a process that transforms water from a solid to a gaseous state to dehydrate fruits, flowers and vegetables while fully preserving their colour and aromatic intensity — this Sosa powder extract uses maltodextrin as an encapsulation vector. This low-sweetness sugar allows flavour and colour to be integrated into any dry or fat-based preparation without altering its structure.

Applications & Creative Possibilities

Thanks to its technical formulation, this extract opens up major professional perspectives:

• Chocolate & Confectionery: Direct incorporation into chocolate coatings without breaking the structure or causing crystallisation. Pro tip: add cocoa butter to compensate for the natural thickening effect of the powder and restore the desired texture.
• Pastry: Ideal for mousses, meringues, and macarons where liquid intake must be strictly limited.
• Jellies & Fruit Pastes: Allows for the reinforcement or creation of complex aromatic combinations.
• Mixology: Create cocktails and espumas with vibrant, natural shades.

Recommended Complementary Products

For chocolate aromatisation, we recommend using the Premier Chocolate Refiner & Wet Grinder for optimal incorporation, along with Weiss Cocoa Butter Drops to adjust the fluidity of your chocolate mass.

Technical Specifications

Technical Tip: The chromatic reaction depends on the pH of your preparation. Colour intensity will vary whether used in an airy mousse or a dense glaze.

Taste Colour in Action — Professional Demonstration

See how to introduce colour and flavour into your preparations without adding water: flavoured chocolate bars, praline ganaches, cookies, mint financier, passion fruit saint-honoré. A complete chef demonstration by Sosa, with technical explanations on freeze-drying and its applications in chocolate work, pastry and ice cream.

Video in Spanish — the visuals and techniques speak for themselves for any culinary professional.

Allergens: May contain traces of nuts, soya, sulphites, egg, milk, mustard, sesame, peanuts, celery.