Food / Froc® · 6 min read
Dehydrated fruit in snack and granola formulation
How to specify industrial dehydrated apple and vegetables: moisture, particle size, shelf life and clean inclusion in snacks and mixes — Froc® line via Plectus.
What industry needs beyond “flavor”
In snacks and granola, poorly specified dehydrated fruit causes caking, loss of crunch, moisture swings and shelf-life complaints. Formulators need controlled moisture, predictable particle size and clean inclusion — not only a sensory profile.
Cored apple and tomato flakes
Froc® apple slices without core serve snacks and mixes that need a clean slice. Tomato flakes cover sauces and seasonings with stable color and flavor. Both follow industrial logic: pack, shelf life and commercial support via Plectus, the official partner.
- ▸Prioritize controlled moisture (< 5% on the Froc® apple line).
- ▸Match particle size to the process (slice, flake, cube).
- ▸Validate shelf life in the final blend, not only on the ingredient alone.
Next commercial step
Use the snack/granola and sauce/mix landings for application and the product sheet for specification. Samples and commercial terms follow with the Plectus team.