Fruit powders & matcha

Fruit powder is ideal for flavouring ganache, macarons, buttercream or ice cream with the colour and taste of the fruit, without adding liquid to the recipe. In this category you will find seven fruit powders, four natural flavour powders and now matcha green tea as well.

Which powders do we stock?

• Fruit powders: raspberry (30 g), strawberry (25 g), blackberry (25 g), apricot (30 g), mango (30 g), cranberry (15 g) and yuzu (15 g).
• Natural flavour powders, 15 g each: banana, strawberry, raspberry and lemon. They mainly add flavour and are used sparingly, as stated on the pack.
• Matcha green tea in 25 g and 40 g: for cakes, chocolates and matcha lattes.

Using fruit powder well

• Ganache: stir the powder into the still-warm ganache. White couverture chocolate shows the colour best; raspberry and blackberry give a deep pink to purple. As no water is added, there is no extra liquid to balance.
• Macarons: add only a little powder to the shells, or the batter will suffer. The big fruit flavour comes from the filling. A dusting of powder over freshly piped shells also looks lovely.
• Buttercream and ice cream: sieve the powder in to avoid lumps. Yuzu and cranberry add fresh, tangy notes.
• Storage: fruit powder draws moisture. Close the pack well after each use and keep it dry and away from light.

Matcha in the bakery

Matcha turns sponge, ganache and buttercream a delicate green and adds a subtly bitter note. Sieve it before stirring in, as it clumps easily. For a matcha latte, whisk the powder with a little hot but not boiling water until frothy, then add milk. Find ideas in our Matcha Iced Latte and matcha muffins with a creamy centre.

Frequently asked questions

What is the difference between fruit powder and flavour powder?

Fruit powder brings the colour, taste and some of the acidity of the fruit. Natural flavour powder focuses on taste and is used in smaller amounts.

Can I use fruit powder instead of freeze-dried fruit?

For creams and fillings, yes. If you want pieces for sprinkling or stirring in, take a look at our freeze-dried & candied fruit.

Where can I learn to colour and fill macarons?

On our macaron courses in Adliswil, where you make shells and fillings yourself, step by step.