Cold
Colour, function, B12
Add after the last heating step; the colour is largely stable up to about 45 °C. Keep colour-intensive products protected from light. Whether to add it cold is decided by your HACCP plan.
Application 5 of 8
Desserts & confectionery with fresh spirulina
In desserts and confectionery, fresh spirulina can bring intense colour and a creamy texture to light-coloured matrices.
- Cold
- Frozen
At a glance.
- Potential added value
- Intense colour in light-coloured matrices, creamy texture
- Examples
- Ganache, cream fillings, pudding, sweet espumas, glazes, decorations
- Colour range
- TurquoiseLight, high-fat, cold matrix
For product development
The right method.
Frozen
Colour, creaminess, predictable portions
Work in cold, then freeze promptly – the cold protects the colour. Freezing is not a substitute for a microbial reduction step.
We are happy to support your product development – if you wish, together with chefs & professionals from our network in a joint project. All processing notes →
In practice
Customers, chefs & professionals, projects.
Samples & specification
Request samples and specification.
Tell us what your product needs to do – we will send you samples with specification and support your development from Hub Dresden.
What you get from us
- Samples with specification and product data sheet
- Recipe suggestions from the ALGENWERK recipe lab
- Kitchen induction or a pilot-plant session at Hub Dresden
- Cost and nutrition calculation for your end product
- Development support – with chefs & professionals from our network, if you wish
