Freeze-Dried Know-How
Sulphites in dried fruit and what labels really tell you
Sulphur dioxide is used in some dried fruit mainly to help preserve colour and extend keeping quality.
The Freeze-Dried Blog
Recipes, know-how and honest answers. New articles most days.
Recipes & Ideas
Fruit pieces or powders for better baking texture?
Pieces and powders behave differently because they spread moisture and flavour in different ways.
Recipes & Ideas
Using freeze-dried fruit in cocktails without watery results
Freeze-dried fruit adds flavour and colour without adding much liquid
Freeze-Dried Know-How
How to keep freeze-dried fruit crisp in a shared office jar
Moisture is the main reason freeze-dried fruit loses its crisp texture in a jar.
Recipes & Ideas
How to crush freeze-dried fruit for smoother baking
Crush to the texture your bake needs, not automatically to a fine powder.
Freeze-Dried Know-How
How to compare freeze-dried labels without mix-ups
Per 100g and per portion are different label bases and should not be compared directly.
Recipes & Ideas
How to use fruit and veg powder without guesswork
fruit and veg powder can add flavour, colour or solids, but it does not behave like fresh produce in every recipe
Recipes & Ideas
A practical guide to dried fruits for everyday baking
Dried fruit is a broad category with important differences in texture, sweetness and moisture.
Recipes & Ideas
Simple baking ideas when your cupboard is running low
Fewer-ingredient baking works best when each ingredient has a clear job.
Nutrition & Health
How to compare sugar on freeze-dried fruit labels
Use the same basis when comparing labels, usually per 100g.
Recipes & Ideas
Chocolate-covered freeze-dried strawberries at home
freeze-dried strawberries stay crisp only if moisture is kept low
Recipes & Ideas
How to use freeze-dried fruit in cereal and porridge
Add freeze-dried fruit with texture in mind: early for softening, late for crunch.