Raspberry - Freeze-dried Powder Taste Colour 10kg - Sosa

Taste Colour Raspberry: The Intensity of Freeze-dried Fruit

Produced through freeze-drying — a process that transforms water from a solid to a gaseous state to dehydrate the fruit while fully preserving its colour and aromatic intensity — this Sosa raspberry powder stands out for its exceptional composition: 100% freeze-dried raspberry powder, with no additives or carriers. Specifically designed for applications where liquid intake is problematic, it guarantees consistent fruit quality year-round, regardless of seasonality.

Applications & Creative Possibilities

Thanks to its 100% fruit formulation, this extract integrates across a wide spectrum of professional preparations:

• Chocolate & Coating: Direct incorporation into chocolate coatings for raspberry tablets and pralines of remarkable intensity. Pro tip: add 7% cocoa butter to compensate for the natural thickening effect of the powder and restore the desired fluidity.
• Pastry: Ideal for mousses, meringues and macarons — hue ranges from soft pink to deep burgundy depending on the base and dosage.
• Ice Cream: Recommended dosage 5% for an authentic raspberry ice cream with no added water.
• Jellies & Gelatines: Recommended dosage 8% for deep chromatic hold.
• Biscuits & Cakes: Recommended dosage 10% for sponge cake — even colouring and genuine flavour.

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 hue shifts from soft pink to deep burgundy depending on the base and dosage — a delicate pink in meringue, a near-burgundy in royal icing or gelatine. Raspberry anthocyanins are pH-sensitive: anticipate a slight chromatic shift in acidic or alkaline environments.

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: No specific allergens. May contain traces of nuts, soya, sulphites, egg, milk, mustard, sesame, peanuts, celery.