There is a new business in town that will appeal both to snack enthusiasts and science buffs. Motown Treats, which opened on Feb. 6 at 1252 Canyon Road, specializes in freeze-dried candy and promises a sensory experience like no other.
Freeze drying, once predominantly practiced by homesteaders and survivalists, expanded its audience in a big way when a freeze-dried candy frenzy ignited on social media in 2020. So, how does it work? Buckle up; here comes the science part.
Water is one of the few substances with a “triple point.” This exact point (roughly 32.018℉ and 0.006 atmospheres of pressure) is the sweet spot where it can simultaneously exist in all three phases: solid, liquid and gas. It’s hard to believe; I was dubious until I watched a video of liquid, icy water boiling in a vacuum chamber.
The freeze-drying process involves a complex interplay of temperature and pressure dancing around the triple point. First, the temperature is lowered until the candy (or any food) is well below freezing. Then, a vacuum reduces the pressure before the temperature is gradually raised again. This technique brings about a rare occurrence called sublimation: the water in the food passes from its solid state directly into its vapor form, sidestepping the liquid phase entirely. When the process is complete, all the water has sublimed away, leaving something sublime behind — intensely flavorful candy that packs a novel, crispy-crunchy texture.
Motown Treats, owned by local mom Jessica Waldron, applies freeze-drying magic to a variety of candies, including Jolly Ranchers, Fruit Roll-Ups, and Skittles. The shop is open from noon-5 p.m. Tuesday through Thursday and noon-8 p.m. Friday and Saturday, and will soon be fulfilling local online orders through GrubHub.
EVA MURPHY is a freelance business writer for The Dominion Post. She writes a column on businesses, churches and other entities in the city. To suggest a topic, email her at DPNews@DominionPost.com
