Freeze-drying is a unique and complex process that transforms the texture and flavor of food, and it can have a particularly dramatic effect on candy. CrunchBlast Freeze-Dried Candy has become a sensation due to the perfect pairing of candy types with this method. So, what makes a candy a good fit for freeze-drying? Here are three key factors to consider when deciding which candy works best in the freeze-drying process.
- Candy Types with High Water Content
One of the primary considerations for freeze-drying candy is its water content. The freeze-drying process involves freezing the candy and then removing the water through a vacuum process, which converts the ice into vapor without melting it. This method is especially effective for candy that has higher moisture levels, as the water evaporates, leaving the candy with a crispy, crunchy texture and intensifying the natural flavors.
This is why candies like gummy bears, gummy worms, and sour peach rings make excellent candidates for freeze-drying. These types of candy are made with gelatin and often contain a substantial amount of water, which allows the freeze-drying process to work its magic. Once freeze-dried, the resulting texture is light, airy, and full of intense flavor. CrunchBlast has mastered freeze-drying these candy types, creating a crispy, blast-of-flavor experience that traditional gummies or chewy candies can’t replicate.
Why Freeze-Drying Works for These Candies:
Gummy candies absorb water during the freeze-drying process and expand into airy, crunchy bites.
Fruit-flavored gummies work well because the freeze-drying intensifies their flavors.
The preserved structure of candies with high moisture content holds up well during the freeze-drying process.
- Candies with a Sugary Coating
Another aspect that makes certain candies a great fit for freeze-drying is their sugary coating. Candies like Skittles or sour sugar-coated candies benefit from freeze-drying, as the sugar coating tends to harden during the process, forming an extra crunchy texture that enhances the flavor profile.
This is one of the reasons why products like Freeze-Dried Sour Rainbow Candy and Freeze-Dried Sour Jumbo Rainbow Candy have become so popular in CrunchBlast's lineup. The coating on these candies, combined with the freeze-drying method, results in a perfect balance of tangy flavor and crispy texture. The sugar coating does not dissolve during freeze-drying but instead adds an exciting crunch, creating an entirely new candy experience.
Why Freeze-Drying Works for Sugary-Coated Candies:
The sugary shell hardens and crisps up, intensifying the flavors.
Sour candy coatings like those on sour rainbow treats become more pronounced and add an exciting texture.
The crunchiness created by the freeze-drying process contrasts with the usual chewy or soft texture of the original candy.
- Texture and Structure of the Candy
The structure of a candy plays a significant role in determining whether it’s a good candidate for freeze-drying. Candies with solid structures, such as hard candies or chocolates, typically do not fare as well when freeze-dried. These products do not contain enough moisture or soft material to benefit from the freeze-drying process. Hard candies, for example, are meant to retain their shape and consistency and can become brittle or lose their integrity when exposed to the freeze-drying process.
However, gummy candies, fruit chews, and jelly-based confections with a softer texture are perfect for freeze-drying because they expand and transform during the process. This expansion is key to achieving that crispy crunch while preserving the intense flavor.
Why Freeze-Drying Works for Soft-Center Candies:
Soft candies like gummies and jellies expand and become crispy, creating a satisfying texture.
Hard candies tend to break or lose their structural integrity under freeze-drying.
Gummies maintain their flavor while benefiting from the airiness that freeze-drying adds.