I use Dreidoppel flavoring pastes for Strawberry, Raspberry and Orange flavors regularly in ganache and have been very happy with the results.
concentration of fruit flavors
I am developing a ganache w/ fresh strawberry juice. Also 1 w/ fresh Pineapple juice. I have tried reducing them to concentrate them. The pineapple doesn't work at all, the strawberry concentrates but loses it's brightness( best word I could think of) I use ravi purees for some things. i know they add a little sugar to them but are they concentrated?. Any ideas or techniques to use? Thanks
updated by @mike-johnson: 04/11/25 09:27:36
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@eric
• 18 hours ago
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Posted a response to
"F/S - Chocolate making books - Netherlands"
"My apologies - I can be contacted on ericriemersma@live.nl"
@clay
• yesterday
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Posted a response to
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"Eric - how do people get in touch with you if they are interested? TCL Forums members can DM you. Is there some other way that you feel comfortable..."
@eric
• 2 days ago
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F/S - Chocolate making books - Netherlands
F/S - Chocolate making books - Netherlands
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• 8 years ago
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