How to overcome the caking problem in freeze dried fruit powders?
Could you give us more details?
When does this problem occur? While packaging, on storage, after 2 months, when?
Are your products pure or other ingredients in package?
What are sugar content of final products?
What are your final products mouisture?
It’s not easy and caking happens even in famous brands once open for use. You can manage by keeping it in air tight packaging, store in dehumidified store, and you can grind the quantity you need to use in a simple food grinder just before using it.
Are you trying to use powder or make powder?
You should try microdried powders if you are trying to use them… checkout sourcegoodfood.com