Freeze-Dried Strawberry Slices 5–7 mm – 250 g

The Sosa Freeze-Dried Strawberry Slices 250 g stand out with 6 advantages that make them the reference for professional chocolatiers and pastry chefs:

• Exceptional aromatic preservation: freeze-drying (cold sublimation of the fruit's water) preserves up to 97% of the fresh fruit's aromas, unlike classic thermal drying which destroys part of the aromatic compounds
• Calibrated slice format 5-7 mm: uniform thickness ideal for visual decoration on chocolate bars, mendiants, single servings, where the regularity of the slices signifies the artisanal quality of the finished product
• Authentic crunch: sublimation dehydration preserves the cellular structure of the strawberry, which provides a characteristic crispy texture, contrasting with the softness of the preparations it decorates
• Bright and stable red color: freeze-drying preserves the natural pigments of the strawberry (anthocyanins), for an intense red that does not fade, perfect for the visual staging of finished products
• 100% natural without additives: pure composition (only strawberries) without added sugar, without coloring, without preservatives. Clean composition argument differentiating for chefs demanding about ingredients
• Sosa Ingredients Brand: Catalan reference worldwide recognized in the field of high-end technical pastry, supplier to the greatest starred chefs and exceptional chocolatiers

To explore the full Sosa range, visit the Sosa Ingredients Patissland collection.

Ingredients:

• Freeze-dried strawberries: 100% product, no additives

The composition is intentionally minimalist, true to Sosa’s philosophy of raw ingredient transformed by pure technique (freeze-drying) without additives.

Freeze-drying (or cryodesiccation) is a technical process that consists of sublimating the water from a frozen product under deep vacuum. Specifically, the fruit is frozen at very low temperature (-30°C to -50°C), then placed in a vacuum chamber where the water goes directly from solid (ice) to gas (vapor), without passing through the liquid state.

Technical advantages compared to thermal drying:

• Aromatic preservation: cold prevents thermal degradation of volatile aromatic compounds. The fruit retains up to 97% of its original aromatic profile
• Visual preservation: color, shape, and cellular structure remain intact. Freeze-dried strawberries keep their fresh slice silhouette
• Nutritional preservation: vitamins (notably vitamin C), polyphenols, and antioxidants are preserved at over 90% compared to 30 to 50% for conventional thermal drying
• Long shelf life: with less than 5% residual water, the product keeps for several months at room temperature without preservatives
• Crispy texture: sublimation creates a characteristic porous structure, providing a light and airy crunch distinct from the hard dryness of oven-dried fruits

It is for these reasons that freeze-drying has become the standard for Michelin-starred chefs and high-end chocolatiers since the 2000s, when Sosa Ingredients popularized its use in professional pastry.

Patissland offers several formats of Sosa freeze-dried strawberries, each suited to a distinct technical use. Here is how to position these 5-7 mm slices compared to other formats:

Selection criteria for 5-7 mm slices:

• Recommended for artisanal chocolate bars where the slice laid flat in the mold defines the creation’s visual
• Recommended for dark, milk, or white chocolate mendiants, as an alternative or complement to traditional dried fruits (almond, pistachio, hazelnut)
• Recommended for high-end visual finishes on single servings, entremets, pastries, where format consistency matters

For invisible aromatic inclusions (mousses, ganaches), opt instead for the powder version. For cookie doughs with visible pieces, the crumble version is more appropriate. The different formats complement each other in a versatile workshop.

The 5-7 mm freeze-dried strawberry slices open a wide creative universe for 8 major categories of professional uses:

Artisanal chocolate:

• Signature chocolate bars: slices laid flat in the mold before pouring tempered chocolate, for a bright red visual on black, milk, or white background
• Premium mendiants: 1 slice centered on the tempered chocolate disc, replacing or complementing classic dried fruits (almond, pistachio, hazelnut, apricot)
• Molded chocolates and pralines: surface decoration on chocolates after molding, to mark a summer or Valentine’s Day range
• Chocolate-fruit bites: chocolate coating with visible slice inclusions as a finish

Individual pastry:

• Decoration for single servings and entremets: 1 to 3 slices arranged as a finish on a mirror glaze, mousse, or creamy dessert
• Vanilla or chocolate cupcake topping: slices placed on buttercream or whipped ganache to add crunch and color
• Pastry finishing: kouign-amann, puffed brioches, strawberry croissants, as a topping after baking

Glazing and others:

• Decoration for ice creams and sorbets: slices placed as finishing on the cup or frozen verrine, to be served immediately (cold does not affect freeze-drying)
• Toppings for granolas, mueslis, breakfast cereals: add at packaging time to preserve crunch until tasting
• Infusion in fruity teas and herbal teas: the slices infuse quickly and release the strawberry aroma into the hot drink

The freeze-dried nature of the product requires a golden rule: minimize contact with moisture. Here are best practices to fully exploit the product’s qualities:

1. Apply as close to serving as possible: for visible decorations (tablets, mendiants, single servings), place the slices at finishing, not hours in advance. Ambient moisture gradually softens the freeze-dried product
2. Dry preparations only: use the slices in tempered chocolate (non-aqueous fat), cookie dough before baking (moisture released during baking), granolas, dry coatings
3. Avoid wet creams: do not incorporate into wet preparations like pastry cream, fluid ganache, or whipped cream. The strawberry would rehydrate and lose its crunchy texture
4. Placement on ganache: if decorating a whipped ganache or buttercream, place the slice just before serving to limit softening
5. Quick work in chocolate making: for tablets and mendiants, place the slice as soon as the chocolate is poured but still slightly fluid, so it embeds in the fat and is protected from ambient moisture
6. Post-use storage: reseal the jar immediately after each use to prevent moisture absorption by the remaining slices

Freeze-drying preserves well if a few strict rules are followed:

• Storage: keep in a dry place, protected from ambient humidity (humidity level below 60%)
• Recommended temperature: 15 to 20°C for standard storage. Avoid sudden temperature changes that cause condensation
• Resealing after opening: the jar is resealable, close it tightly after each use to prevent rehydration of the remaining slices
• Light protection: keep away from direct sunlight, which can alter the natural color of anthocyanins
• Odor protection: the porous structure of freeze-dried fruit absorbs ambient odors. Store away from aromatic products (spices, vanilla, citrus)
• Anti-moisture sachet: for workshops in humid climates or tropical regions, add a food-grade silica gel sachet in the jar after opening to absorb residual moisture
• No refrigeration: never store in the refrigerator, which creates condensation each time the jar is taken out and gradually softens the slices
• Best before date: refer to the date printed on the jar. Properly stored, freeze-dried strawberries keep their qualities for several months after opening

What is freeze-drying?

Freeze-drying is a process that involves freezing a product and then sublimating its water under deep vacuum. The water goes directly from solid to gas without passing through the liquid state, which preserves the cellular structure, color, aromas, and nutrients of the fruit. The result: a light, crunchy fruit that retains up to 97% of its original aromatic profile, compared to 30 to 50% for classic thermal drying.

Where to buy professional freeze-dried fruits?

Patissland offers a complete range of Sosa Ingredients freeze-dried fruits (strawberries, raspberries, mangoes, blueberries, blackcurrants, lemon, etc.) in various formats (slices, pieces, powders, whole) for professional chocolatiers, pastry chefs, and ice cream makers. Delivery within 24-48h in mainland France, with click and collect available at 12 Chaussée Jules César, 95520 Osny.

What is the difference between freeze-dried strawberries and dried strawberries?

Freeze-dried strawberries are cold vacuum dehydrated, which preserves their shape, color, aromas, and nutrients. They have a characteristic crunchy texture. Classic dried strawberries are hot dehydrated, which destroys some aromas, changes the color (browning), and gives a rubbery rather than crunchy texture. For high-end pastry, freeze-drying is widely preferred.

Can slices be incorporated into a ganache or cream?

No, freeze-dried slices should be used only in dry preparations (tempered chocolate, cookie doughs, granolas) or as a surface topping added at the last moment. In a ganache, pastry cream, or whipped cream, they would rehydrate instantly and lose their crunchy texture. To flavor wet preparations, use the Sosa powder version.

How much to plan for 100 chocolate bars?

For standard-sized bars (100g) with 2 to 3 slices as decoration, count about 60 to 80 slices per 100g jar, or 80 to 120 decorated bars per 250g jar depending on decoration generosity. For a batch production of 100 bars, one jar is more than enough with a safety margin.

Do the slices withstand oven baking?

Yes, you can incorporate them into biscuit doughs, shortbreads, financiers, or cookies before baking. Oven heat enhances the flavors further and the color remains vibrant. For moist doughs like madeleines, prefer surface inclusions after baking to preserve crunchiness. Baking is compatible up to 200°C maximum.

Are they suitable for vegan, gluten-free, organic diets?

The composition is 100% strawberries with no additives, so the product is suitable for vegan, gluten-free, and lactose-free diets (with allergen mention of milk traces to check on the label). For organic certification, check the specific batch as Sosa offers both organic and conventional references depending on the market.

How to prevent slices from softening in a display case?

The ambient humidity of a pastry display case (often 60-75% humidity) gradually softens the surface slices of decorations. Solutions: 1) place the slices as close to service as possible, 2) encase the slices in a thin layer of tempered chocolate or glaze that protects them, 3) limit exposure time to 4-6 hours maximum, 4) renew visible decorations at the end of the day for the next day's display.