Tomato - Freeze-dried Powder Taste Colour 450g - Sosa

Taste Colour Tomato: The Concentrated Flavour 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 fresh flavour, vibrant colour and natural properties — this Sosa tomato powder is composed of 99% freeze-dried tomato, with silicon dioxide (E551) as a natural anti-caking agent. Designed for chefs seeking to intensify flavours and colours without adding liquid, it guarantees the quality of fresh tomato year-round, regardless of seasonality.

Applications & Creative Inspirations

Versatile and concentrated, freeze-dried tomato powder integrates seamlessly into classic savoury preparations as well as unexpected gastronomic creations:

• Sauces, Soups & Ready Meals: A concentrated aromatic base to intensify tomato flavour without diluting the preparation.
• Savoury Fillings & Flavoured Breads: Even colouring and flavouring in leavened or puff pastry doughs.
• Savoury Pastry & Gastronomic Canapés: The perfect base for dry tomato meringues — see recipe below.
• Mixology & Drinks: A reimagined bloody mary with freeze-dried tomato powder for unrivalled aromatic intensity, or as a glass rim garnish for an immediate visual signature.
• Creative Chocolate Work: For avant-garde chefs, incorporation into fat-based preparations opens up possibilities for bars or pralines with surprising umami notes.

Recipe: Dry Tomato Meringue

A crisp, savoury meringue — the perfect base for gastronomic canapés.

Ingredients: 250g water — 15g freeze-dried tomato powder — 15g Albuwhip (also available in free-range version) — 100g maltodextrin — 50g trehalose — 2.5g Gelespessa — 3g salt.

Method:

1. Combine water, salt, tomato powder and Albuwhip using a hand blender.
2. Whip in a stand mixer with a whisk attachment.
3. Mix remaining dry ingredients together and incorporate progressively into the whipped mixture.
4. Whip for approximately 10 minutes at medium-high speed. Pipe as desired and dehydrate for 12 hours at 60°C.

Recommended Complementary Product

To elevate the presentation, pair the tomato powder with Sosa Freeze-dried Cherry Tomato Halves — as a plate garnish, gastronomic canapé topping or cocktail decoration for a striking visual effect.

Technical Specifications

Technical Tip: Freeze-dried tomato 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 vibrant red-orange colour — particularly striking 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.