Freeze - Dried Strawberry Powder

Freeze-dried product. Freeze-drying consist of removing water from frozen raw-material by ice sublimation, water goes from solid state directly to steam state skipping liquid phase.

Properties

Physical Form: Powder, Solid
Powder
Solid

Product families

Food Ingredients — Whole Foods, Extracts & Premixes

Fruit Products & Extracts

Other characteristics

Brand

Freeze - Dried

Features

Freeze Dried, Non-Irradiated

Sugar Content

14.0 - 14.0 %

Ingredient Name

Strawberry Powder

Labeling Claims

Additive-free, Allergen-free, GMO-free, Kosher, Nanomaterials-free, Naturally Derived, Plant-Based, Preservative-free, Sugar-free; Additive-free; Allergen-free; GMO-free; Kosher; Nanomaterials-free; Naturally Derived; Plant-Based; Preservative-free; Sugar-free

Certifications & Compliance

FSSC 22000, GMP, Hazard Analysis Critical Control Point (HACCP), Kosher

Markets

Food & Nutrition

PACKAGING

Direct packaging: Blue bag from polyethylene, clean and tightly closed.
Secondary packaging: gray cardboard box, clean, tightly closed, marked by outer label.

Shelf LIfe

12 Months

Ingredient

Strawberry Powder

Technology

Food Ingredients

Packaging Type

Bags
Boxes

Ingredient Origin

Natural Origin
Plant Origin

Shelf Life Storage

12 months from production date in original packaging, clean and undamaged.. Storaged tightly closed in clean, dry and dark place in temperature max. 25°C and humidity max. 75% without foreign smell or pests.

Food Ingredients Features

Freeze Dried
Non-Irradiated

Certifications and Compliance

FSSC 22000
GMP
Hazard Analysis Critical Control Point (HACCP)
Kosher

Consumers Use of the Product

Product of general use, intended for consumption after previous irrigating or as semi-manufactured ingredient for production of cakes, jellies, deserts, dairy products (yogurt, milk desserts, ice creams), muesli, tea and many others.. Unit packaged products are intended for consumption for all consumer groups. There are no particularly sensitive group of consumers identified.

Food and Nutrition Applications

Cakes
Desserts
Ice Cream
Jellies
Tea
Yogurt

Technical data

Table 1 of 3

6 rows

Characteristic	Value	Unit
Escherichia coli	max. 10	cfu/0.1g
Mould	max. 3 x 10³	cfu/g
Salmonella	Absent	cfu/25g
Staphylococcus aureus	max. 10²	cfu/g
Total Plate Count	10⁵	cfu/g
Yeast	max. 3 x 10³	cfu/g

Table 2 of 3

8 rows

Characteristic	Value	Unit
Carbohydrates	56	g/100g
Energetic Value	328 / 1378	kcal / kJ
Fat	4.1	g/100g
Fibre	19	g/100g
NaCl Content	0.03	g/100g
Protein	7.2	g/100g
Saturated Fatty Acids	0.2	g/100g
Sugars	14	g/100g

Table 3 of 3