Carrot - Freeze-dried Powder Taste Colour 500g - Sosa

Taste Colour Carrot: The Sunny Colour of Freeze-dried Vegetable

Produced through freeze-drying — a process that transforms water from a solid to a gaseous state to dehydrate the vegetable while fully preserving its colour and aromatic intensity — this Sosa carrot powder combines freeze-dried carrot extract (50%) with maltodextrin as an encapsulation carrier. Designed for chefs and pastry chefs seeking to intensify flavours and colours without adding liquid, it delivers a bright, luminous orange hue with remarkable transparency in gelled applications.

Applications & Creative Inspirations

Beyond classic applications, freeze-dried carrot powder opens up unexpected creative possibilities:

• Glazes: A sunny orange hue with exceptional transparency — ideal for entremet finishes with a luminous quality.
• Jellies & Gelatines: A particularly striking translucent, coloured result that faithfully reflects the natural colour of carrot.
• Chocolate Work: Incorporation into chocolate coatings for surprising carrot-chocolate bars. Creative note: in fat-based preparations, carotenoids may produce a slight chromatic shift — an unexpected visual effect worth exploring.
• Macarons & Pastry: Reinvent the classic carrot cake as a macaron or financier for a welcome touch of originality.
• Avant-garde Ice Cream: A carrot ice cream as a sweet-savoury amuse-bouche for gastronomic restaurants looking to surprise from the very first course.
• Mousses, Flans & Soufflés: Even colouring and flavouring across all aerated or baked preparations — meringues, caramel-carrot flans, soufflés with gentle vegetal notes.
• Drinks & Mixology: A touch of freeze-dried carrot in a revisited bloody mary, a premium vegetable juice or as a glass garnish for a polished presentation — an immediately identifiable visual and flavour signature.
• Fillings & Ganaches: Dose according to the desired aromatic intensity for fillings with original, gentle vegetal notes.

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: Freeze-dried carrot powder is dispersible in fat-based preparations up to 30%. For optimal infusion, incorporate into your fat base and conche for 2 to 5 hours. In aqueous preparations, it delivers a luminous orange transparency particularly effective in gelatines and mirror glazes.

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.