Why confectioners choose freeze-dried fruit
Will not affect chocolate tempering
Less than 3% moisture means freeze-dried fruit will not introduce water into chocolate, preventing bloom and maintaining proper temper.
Vibrant natural color
Freeze-dried fruit retains its natural pigments, providing intense color for inclusions, coatings, and decorations without artificial colorants.
Satisfying crunch texture
The crisp, airy texture of freeze-dried fruit creates an appealing contrast in chocolate bars, bonbons, and confectionery pieces.
Recommended fruits for confectionery
Fruits selected for their flavor intensity, color vibrancy, and compatibility with chocolate and sugar confectionery applications.
Best forms for confectionery applications
Powder for flavoring ganaches and centers, crumble for inclusions, and whole pieces for premium chocolate bark and decorations.
Powder
Ultra-fine powder for blending, coating, and formulation
Crumble
Irregular fragments for natural texture and visual appeal
Diced
Uniform pieces for even distribution in recipes
Whole
Complete fruit pieces for premium presentation
Specifications that matter for confectionery
Moisture content and water activity are critical when working with chocolate. Low values prevent bloom and extend finished product shelf life.
Moisture Content
<3%
Water Activity
0.15-0.25 aw
Bulk Density
55-75 g/L
Certifications for confectionery suppliers
ISO 22000
Food safety management system certification
BRC
BRC Global Standard for Food Safety
GMP
Good manufacturing practice standards
Halal
Halal certified production facility
Ready to add freeze-dried fruit to your confectionery line?
Request samples for your chocolate and confectionery applications. We supply confectioners and chocolate makers across Europe with premium freeze-dried fruit.