{"product_id":"fraises-lyophilisees-en-tranches-5-7-mm-250-g","title":"Freeze-Dried Strawberry Slices 5–7 mm – 250 g","description":"\u003cstyle\u003e\n.patissland-product{font-family:'Helvetica Neue',Arial,sans-serif;color:#2a2419;line-height:1.7;width:100%;max-width:1200px;margin:0 auto;box-sizing:border-box}\n.patissland-product *{box-sizing:border-box}\n.patissland-product .pl-intro{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 100%);padding:24px 28px;border-radius:14px;border-left:5px solid #b98b35;margin:0 0 28px;box-shadow:0 2px 12px rgba(185,139,53,.08)}\n.patissland-product .pl-intro p{margin:0;font-size:16px;color:#2a2419}\n.patissland-product .pl-intro strong{color:#b98b35}\n.patissland-product h2.pl-h2{color:#b98b35;font-size:22px;font-weight:700;margin:32px 0 18px;padding-bottom:10px;border-bottom:2px solid #d7b36a;display:flex;align-items:center;gap:10px}\n.patissland-product .pl-grid{display:grid;grid-template-columns:repeat(3,1fr);gap:14px;margin:18px 0}\n.patissland-product .pl-card{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;padding:16px;transition:.2s}\n.patissland-product .pl-card:hover{border-color:#d7b36a;box-shadow:0 2px 10px rgba(185,139,53,.12)}\n.patissland-product .pl-card strong{color:#b98b35;display:block;font-size:14px;text-transform:uppercase;letter-spacing:.5px;margin-bottom:6px}\n.patissland-product .pl-card span{font-size:15px;color:#2a2419}\n.patissland-product .patissland-accordion{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;margin:10px 0;overflow:hidden;transition:.2s}\n.patissland-product .patissland-accordion[open]{border-color:#d7b36a;box-shadow:0 2px 12px rgba(185,139,53,.1)}\n.patissland-product .patissland-accordion summary{padding:16px 20px;cursor:pointer;font-weight:600;color:#2a2419;font-size:15px;list-style:none;display:flex;justify-content:space-between;align-items:center;transition:.2s}\n.patissland-product .patissland-accordion summary::-webkit-details-marker{display:none}\n.patissland-product .patissland-accordion summary:hover{background:#eadfcb}\n.patissland-product .patissland-accordion summary::after{content:\"+\";color:#b98b35;font-size:24px;font-weight:300;transition:.2s}\n.patissland-product .patissland-accordion[open] summary::after{content:\"−\"}\n.patissland-product .patissland-accordion summary strong{color:#2a2419}\n.patissland-product .patissland-accordion[open] summary{background:#eadfcb;color:#b98b35}\n.patissland-product .patissland-accordion .pl-acc-body{padding:18px 22px;background:#fff;border-top:1px solid #eadfcb}\n.patissland-product .patissland-accordion .pl-acc-body p{margin:0 0 12px}\n.patissland-product .patissland-accordion .pl-acc-body p:last-child{margin-bottom:0}\n.patissland-product .patissland-accordion .pl-acc-body ul{margin:8px 0;padding-left:22px}\n.patissland-product .patissland-accordion .pl-acc-body li{margin:6px 0}\n.patissland-product a.pl-link{color:#b98b35;text-decoration:none;font-weight:600;border-bottom:1px solid #d7b36a;transition:.2s}\n.patissland-product a.pl-link:hover{color:#9a7220;border-bottom-color:#9a7220}\n.patissland-product .pl-tip{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 50%);padding:18px 22px;border-radius:10px;margin:18px 0;border-left:4px solid #b98b35}\n.patissland-product .pl-tip strong{color:#b98b35}\n.patissland-product .pl-warning{background:linear-gradient(135deg,#fdf3e7 0%,#fce8d4 100%);padding:18px 22px;border-radius:10px;margin:18px 0;border-left:4px solid #c45a1c}\n.patissland-product .pl-warning strong{color:#c45a1c}\n.patissland-product .pl-table{width:100%;border-collapse:collapse;margin:14px 0;background:#fff;border-radius:10px;overflow:hidden;box-shadow:0 1px 6px rgba(0,0,0,.04)}\n.patissland-product .pl-table th{background:#b98b35;color:#fff;padding:12px 14px;text-align:left;font-weight:600;font-size:14px}\n.patissland-product .pl-table td{padding:11px 14px;border-bottom:1px solid #eadfcb;font-size:14px}\n.patissland-product .pl-table tr:last-child td{border-bottom:none}\n.patissland-product .pl-table tr:nth-child(even) td{background:#fdfaf5}\n@media(max-width:768px){.patissland-product .pl-grid{grid-template-columns:1fr}.patissland-product h2.pl-h2{font-size:19px}}\n@media(min-width:769px) and (max-width:1024px){.patissland-product .pl-grid{grid-template-columns:repeat(2,1fr)}}\n\u003c\/style\u003e\n\u003cdiv class=\"patissland-product\"\u003e\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eSosa Ingredients Freeze-Dried Strawberry Slices 5-7 mm 250 g\u003c\/strong\u003e (reference 41384) are the signature ingredient for professional chocolatiers, pastry chefs, and ice cream makers seeking a \u003cstrong\u003enatural and crunchy visual decoration\u003c\/strong\u003e. The \u003cstrong\u003efreeze-drying\u003c\/strong\u003e process (cold sublimation) preserves all the aromatic intensity, the bright red color, and the original shape of the fruit, while removing 95% of the water. The result: calibrated slices of \u003cstrong\u003e5 to 7 mm thickness\u003c\/strong\u003e, ready to sprinkle as a topping or incorporate into dry preparations. \u003cstrong\u003e100% natural, without added sugar, without coloring\u003c\/strong\u003e, they meet the clean composition requirements of professional labs. Professional format \u003cstrong\u003e250 g in a resealable jar\u003c\/strong\u003e for optimal preservation and controlled dosing. Sosa Ingredients, a Catalan brand founded in 1967, is the global reference for technical ingredients for starred chefs and high-end artisans.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eIn a few words\u003c\/h2\u003e\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cspan\u003eSosa Ingredients (Spain)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eReference\u003c\/strong\u003e\u003cspan\u003eSosa 41384\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eFormat\u003c\/strong\u003e\u003cspan\u003eSlices 5 to 7 mm\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eProcess\u003c\/strong\u003e\u003cspan\u003eFreeze-drying (cold)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eContent\u003c\/strong\u003e\u003cspan\u003e250 g resealable jar\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eComposition\u003c\/strong\u003e\u003cspan\u003e100% strawberry (no sugar or coloring)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eDetailed information\u003c\/h2\u003e\n\u003cdetails class=\"patissland-accordion\" open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy choose Sosa freeze-dried strawberry slices?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eSosa Freeze-Dried Strawberry Slices 250 g\u003c\/strong\u003e stand out with 6 advantages that make them the reference for professional chocolatiers and pastry chefs:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional aromatic preservation\u003c\/strong\u003e: freeze-drying (cold sublimation of the fruit's water) preserves \u003cstrong\u003eup to 97% of the fresh fruit's aromas\u003c\/strong\u003e, unlike classic thermal drying which destroys part of the aromatic compounds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCalibrated slice format 5-7 mm\u003c\/strong\u003e: uniform thickness ideal for \u003cstrong\u003evisual decoration\u003c\/strong\u003e on chocolate bars, mendiants, single servings, where the regularity of the slices signifies the artisanal quality of the finished product\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAuthentic crunch\u003c\/strong\u003e: sublimation dehydration preserves the cellular structure of the strawberry, which provides a \u003cstrong\u003echaracteristic crispy texture\u003c\/strong\u003e, contrasting with the softness of the preparations it decorates\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBright and stable red color\u003c\/strong\u003e: 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\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% natural without additives\u003c\/strong\u003e: pure composition (only strawberries) without added sugar, without coloring, without preservatives. Clean composition argument differentiating for chefs demanding about ingredients\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSosa Ingredients Brand\u003c\/strong\u003e: Catalan reference worldwide recognized in the field of high-end technical pastry, supplier to the greatest starred chefs and exceptional chocolatiers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTo explore the full Sosa range, visit the \u003ca class=\"pl-link\" href=\"\/en\/collections\/sosa\"\u003eSosa Ingredients Patissland collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDetailed technical characteristics\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eSosa Ingredients (Spain)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer reference\u003c\/td\u003e\n\u003ctd\u003e41384\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct type\u003c\/td\u003e\n\u003ctd\u003eFreeze-dried strawberry slices\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSlice format\u003c\/td\u003e\n\u003ctd\u003eThickness 5 to 7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003e250 g resealable jar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturing process\u003c\/td\u003e\n\u003ctd\u003eFreeze-drying (cold sublimation)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposition\u003c\/td\u003e\n\u003ctd\u003e100% strawberries\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAdded sugar\u003c\/td\u003e\n\u003ctd\u003eNo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAdded colorants\u003c\/td\u003e\n\u003ctd\u003eNo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePreservatives\u003c\/td\u003e\n\u003ctd\u003eNo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eDry place (humidity \u0026lt; 60%), 15-20°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eSpain\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComposition and allergens\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFreeze-dried strawberries\u003c\/strong\u003e: 100% product, no additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe composition is intentionally minimalist, true to Sosa’s philosophy of raw ingredient transformed by pure technique (freeze-drying) without additives.\u003c\/p\u003e\n\u003cdiv class=\"pl-warning\"\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e may contain traces of milk and its derivatives (due to the production environment). Always check the physical product labeling for up-to-date allergen information, which may vary by Sosa batch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eUnderstanding freeze-drying: why it’s revolutionary\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eFreeze-drying\u003c\/strong\u003e (or cryodesiccation) is a technical process that consists of \u003cstrong\u003esublimating the water from a frozen product\u003c\/strong\u003e 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), \u003cstrong\u003ewithout passing through the liquid state\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical advantages compared to thermal drying:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAromatic preservation\u003c\/strong\u003e: cold prevents thermal degradation of volatile aromatic compounds. The fruit retains up to 97% of its original aromatic profile\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVisual preservation\u003c\/strong\u003e: color, shape, and cellular structure remain intact. Freeze-dried strawberries keep their fresh slice silhouette\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNutritional preservation\u003c\/strong\u003e: vitamins (notably vitamin C), polyphenols, and antioxidants are preserved at over 90% compared to 30 to 50% for conventional thermal drying\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLong shelf life\u003c\/strong\u003e: with less than 5% residual water, the product keeps for several months at room temperature without preservatives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCrispy texture\u003c\/strong\u003e: sublimation creates a characteristic porous structure, providing a \u003cstrong\u003elight and airy crunch\u003c\/strong\u003e distinct from the hard dryness of oven-dried fruits\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDifferentiation: Slices vs Powder vs Whole\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003ePatissland offers several formats of Sosa freeze-dried strawberries, each suited to a distinct technical use. Here is how to position these \u003cstrong\u003e5-7 mm slices\u003c\/strong\u003e compared to other formats:\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eSosa format\u003c\/th\u003e\n\u003cth\u003ePreferred use\u003c\/th\u003e\n\u003cth\u003eVisibility in the creation\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003e5-7 mm slices (THIS PRODUCT)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVisual decoration on chocolate bars, mendiants, single servings, pastries\u003c\/td\u003e\n\u003ctd\u003eHighly visible, marks artisanal quality\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCrumbles and pieces\u003c\/td\u003e\n\u003ctd\u003eInclusion in doughs, cookies, granolas, inclusion bars\u003c\/td\u003e\n\u003ctd\u003eVisible but broken\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePowder\u003c\/td\u003e\n\u003ctd\u003eFlavoring for mousses, ganaches, ice creams, macaron doughs, flavored sugars\u003c\/td\u003e\n\u003ctd\u003eInvisible but intensely aromatic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhole strawberries\u003c\/td\u003e\n\u003ctd\u003eCenterpiece decoration, infusions, premium garnishes\u003c\/td\u003e\n\u003ctd\u003eHighly visible, piece format\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eSelection criteria for 5-7 mm slices:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended\u003c\/strong\u003e for \u003cstrong\u003eartisanal chocolate bars\u003c\/strong\u003e where the slice laid flat in the mold defines the creation’s visual\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended\u003c\/strong\u003e for \u003cstrong\u003edark, milk, or white chocolate mendiants\u003c\/strong\u003e, as an alternative or complement to traditional dried fruits (almond, pistachio, hazelnut)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended\u003c\/strong\u003e for \u003cstrong\u003ehigh-end visual finishes\u003c\/strong\u003e on single servings, entremets, pastries, where format consistency matters\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor invisible aromatic inclusions (mousses, ganaches), opt instead for the \u003cstrong\u003epowder\u003c\/strong\u003e version. For cookie doughs with visible pieces, the \u003cstrong\u003ecrumble\u003c\/strong\u003e version is more appropriate. The different formats complement each other in a versatile workshop.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePreferred professional applications\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003e5-7 mm freeze-dried strawberry slices\u003c\/strong\u003e open a wide creative universe for 8 major categories of professional uses:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eArtisanal chocolate:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSignature chocolate bars\u003c\/strong\u003e: slices laid flat in the mold before pouring tempered chocolate, for a bright red visual on black, milk, or white background\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePremium mendiants\u003c\/strong\u003e: 1 slice centered on the tempered chocolate disc, replacing or complementing classic dried fruits (almond, pistachio, hazelnut, apricot)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMolded chocolates and pralines\u003c\/strong\u003e: surface decoration on chocolates after molding, to mark a summer or Valentine’s Day range\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate-fruit bites\u003c\/strong\u003e: chocolate coating with visible slice inclusions as a finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIndividual pastry:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecoration for single servings and entremets\u003c\/strong\u003e: 1 to 3 slices arranged as a finish on a mirror glaze, mousse, or creamy dessert\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanilla or chocolate cupcake topping\u003c\/strong\u003e: slices placed on buttercream or whipped ganache to add crunch and color\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePastry finishing\u003c\/strong\u003e: kouign-amann, puffed brioches, strawberry croissants, as a topping after baking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGlazing and others:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecoration for ice creams and sorbets\u003c\/strong\u003e: slices placed as finishing on the cup or frozen verrine, to be served immediately (cold does not affect freeze-drying)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eToppings for granolas, mueslis, breakfast cereals\u003c\/strong\u003e: add at packaging time to preserve crunch until tasting\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion in fruity teas and herbal teas\u003c\/strong\u003e: the slices infuse quickly and release the strawberry aroma into the hot drink\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eInstructions: preserve the crunch\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe freeze-dried nature of the product requires a golden rule: \u003cstrong\u003eminimize contact with moisture\u003c\/strong\u003e. Here are best practices to fully exploit the product’s qualities:\u003c\/p\u003e\n\u003col style=\"padding-left:22px;margin:8px 0\"\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eApply as close to serving as possible\u003c\/strong\u003e: for visible decorations (tablets, mendiants, single servings), place the slices at finishing, not hours in advance. Ambient moisture gradually softens the freeze-dried product\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eDry preparations only\u003c\/strong\u003e: use the slices in tempered chocolate (non-aqueous fat), cookie dough before baking (moisture released during baking), granolas, dry coatings\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eAvoid wet creams\u003c\/strong\u003e: do not incorporate into wet preparations like pastry cream, fluid ganache, or whipped cream. The strawberry would rehydrate and lose its crunchy texture\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003ePlacement on ganache\u003c\/strong\u003e: if decorating a whipped ganache or buttercream, place the slice \u003cstrong\u003ejust before serving\u003c\/strong\u003e to limit softening\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eQuick work in chocolate making\u003c\/strong\u003e: 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\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003ePost-use storage\u003c\/strong\u003e: reseal the jar immediately after each use to prevent moisture absorption by the remaining slices\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eProfessional chocolatier tip:\u003c\/strong\u003e for tablets with optimal appearance, briefly freeze the slices before pouring the chocolate. The thermal contrast immediately sets the chocolate around the slice, creating a clean and lasting setting of the decoration.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eOptimal preservation and storage\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eFreeze-drying preserves well if a few strict rules are followed:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage\u003c\/strong\u003e: keep in a \u003cstrong\u003edry\u003c\/strong\u003e place, protected from ambient humidity (humidity level below 60%)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended temperature\u003c\/strong\u003e: \u003cstrong\u003e15 to 20°C\u003c\/strong\u003e for standard storage. Avoid sudden temperature changes that cause condensation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResealing after opening\u003c\/strong\u003e: the jar is \u003cstrong\u003eresealable\u003c\/strong\u003e, close it tightly after each use to prevent rehydration of the remaining slices\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLight protection\u003c\/strong\u003e: keep away from direct sunlight, which can alter the natural color of anthocyanins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOdor protection\u003c\/strong\u003e: the porous structure of freeze-dried fruit absorbs ambient odors. Store away from aromatic products (spices, vanilla, citrus)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAnti-moisture sachet\u003c\/strong\u003e: for workshops in humid climates or tropical regions, add a food-grade silica gel sachet in the jar after opening to absorb residual moisture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo refrigeration\u003c\/strong\u003e: never store in the refrigerator, which creates condensation each time the jar is taken out and gradually softens the slices\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest before date\u003c\/strong\u003e: refer to the date printed on the jar. Properly stored, freeze-dried strawberries keep their qualities for several months after opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eFrequently asked questions for professionals\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is freeze-drying?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFreeze-drying is a process that involves freezing a product and then \u003cstrong\u003esublimating its water\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere to buy professional freeze-dried fruits?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePatissland 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between freeze-dried strawberries and dried strawberries?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFreeze-dried strawberries\u003c\/strong\u003e are cold vacuum dehydrated, which preserves their shape, color, aromas, and nutrients. They have a characteristic crunchy texture. Classic \u003cstrong\u003edried strawberries\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan slices be incorporated into a ganache or cream?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNo, freeze-dried slices should be used \u003cstrong\u003eonly in dry preparations\u003c\/strong\u003e (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 \u003cstrong\u003epowder\u003c\/strong\u003e version.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much to plan for 100 chocolate bars?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo the slices withstand oven baking?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYes, 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre they suitable for vegan, gluten-free, organic diets?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe composition is \u003cstrong\u003e100% strawberries\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to prevent slices from softening in a display case?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003ch2 class=\"pl-h2\"\u003eDiscover the Sosa range and Patissland supplements\u003c\/h2\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003eTo complete your arsenal of freeze-dried fruits and technical ingredients, explore the \u003ca class=\"pl-link\" href=\"\/en\/collections\/sosa\"\u003eSosa Ingredients Patissland collection\u003c\/a\u003e. You will find other freeze-dried fruits (raspberries, mangoes, blueberries, blackcurrants, lemon) in various formats (slices, pieces, powders), as well as \u003cstrong\u003eSosa natural colorants\u003c\/strong\u003e, \u003cstrong\u003etechnical texturizers\u003c\/strong\u003e, \u003cstrong\u003econcentrated flavors\u003c\/strong\u003e, and the famous \u003cstrong\u003eSosa pralines\u003c\/strong\u003e that are a reference for chocolatiers. For pastry bases suited to freeze-dried decorations, check out the \u003ca class=\"pl-link\" href=\"\/en\/collections\/chocolat-couverture\"\u003eValrhona couverture chocolates\u003c\/a\u003e for bars and mendiants, as well as the \u003ca class=\"pl-link\" href=\"\/en\/collections\/moules-tablettes-chocolat\"\u003echocolate bar molds\u003c\/a\u003e. For chocolatiers tempering regularly, complete with a \u003ca class=\"pl-link\" href=\"\/en\/collections\/temperer-chocolat\"\u003echocolate tempering machine\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-tip\" style=\"margin-top:24px;text-align:center;background:linear-gradient(135deg,#eadfcb 0%,#d7b36a 100%);border-left:none;border:1px solid #b98b35\"\u003e\n\u003cp style=\"font-size:15px;color:#2a2419\"\u003e\u003cem\u003ePatissland, partner of demanding pastry chefs.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51507654066515,"sku":"41384","price":54.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/fraises-lyophilisees-en-tranches-57-mm-250-g-sosa-1.jpg?v=1772158728","url":"https:\/\/patistopsland.com\/en\/products\/fraises-lyophilisees-en-tranches-5-7-mm-250-g","provider":"Patissland","version":"1.0","type":"link"}