Freeze Dried Pear

Pear has a softer texture and higher water content than apple, so the risk of structural collapse during drying is greater. Sublimation run with a gradual temperature profile keeps the slices flat and intact.

The product carries pear's characteristic soft, lightly honeyed aroma. The colour is a pale cream-yellow and processing speed is critical to limit enzymatic browning. The texture offers a slightly lighter crispness that dissolves faster than apple.

Sliced and diced forms are used in breakfast, snacking and bakery applications; powder in infant food, sweetening blends and beverages. Pear's neutral, soft profile acts as a balancer when used alongside dominant aromatic components.

The natural sugar content of the product is high; the tendency to stick increases when stored at elevated temperatures.