Produits de séchage sous vide à basse température

All our products are produced (dried) by low-temperature vacuum drying. Berries and fruits practically do not lose their taste and useful properties, perfectly retain their color, shape, taste and smell.

All this happens due to the low temperature (from 25 to 50 degrees) of drying.

Under vacuum, water from the product begins to evaporate at 30 degrees Celsius! We all know that a temperature above 60 degrees kills the beneficial properties of any product from the content of vitamins to the smell.

Low-temperature vacuum drying allows you to avoid this negative impact and preserve to the maximum extent everything useful that is in the fresh product - vitamins, enzymes, trace elements, extractives, taste, color, smell.

Recently, in food production, freeze-drying and low-temperature vacuum drying technology & nbsp; are becoming more popular. We will not delve into the details of the process, this information is publicly available and well described.

We only note the differences between our technology and sublimation:

* The most important thing is that we dry fresh berries and fruits, unlike sublimation in which the product is pre-frozen.

During freezing, a partial loss of volatile aromatic substances and a discoloration of the product occurs.

With low-temperature vacuum technology this does not happen, therefore berries and fruits have a stronger aroma and natural color.

* The second, and perhaps for someone the main difference, is the price of the dried product.

Our dried foods are on average 30-50% cheaper than sublimates. Due to the lack of an expensive, additional stage of product freezing, as well as the availability of our own raw material base, we can offer you a more attractive and favorable price.