Do you anticipate any negative consequences of adding a fruit powder to a mirror glaze?

I call it “produce guilt” when my fruits or vegetables go bad before I can use them. I’m looking forward to trying these fruit powders.

Hi, Modernist Pantry. I’ll certainly be ordering some of your powders to flavor my home-made truffles! As a hobbiest chocolatier, I also sometimes flavor tempered chocolate for bars. I use liquid flavors, careful to use oil-based flavors (since water-based flavors ruin tempered chocolate). Do you know if these powders will work for flavoring tempered chocolate? They work for truffles, but perhaps the cream is providing water and extra fat needed to dissolve and disperse the flavor. Thanks for another fun WTF video.

[…] 6, 2019Cole Whitney The Secret of Fruit Powder see […]

Hi. Thanks so much for the great ingredients you offer and especially for the knowledge you provide. I’ve recently bought some dehydrated fruit powders (strawberry, raspberry, and pear), and I’d love to know more about them so that I can integrate them into some of my existing recipes. Can you give me some tips that will help me establish a starting point to get started experimenting? For instance, can I just add a small amount to a drink recipe? Does it need a certain amount of time, temperature, or shear to rehydrate? I’d like to add it to baked goods. Can I just replace some of the flour or do I just add it without taking anything out? Do I need to add additional liquid to compensate for whatever the powder will suck out of my dough or batter? And finally, what’s a good amount to start with- a certain percentage of another ingredient or a certain amount per serving? Any advice would be appreciated. Thanks!