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100% NATURAL
WITHOUT ARTIFICIAL COLORING AGENTS
WITHOUT PRESERVATIVES
WITHOUT THE USE OF CHEMICAL ADDITIVES
MAXIMUM CONTENT OF VITAMINS
Technology
Low-temperature vacuum drying allows us to avoid this negative impact and preserve to the maximum extent all the useful things that are in the fresh product - vitamins, enzymes, trace elements, extractive substances, taste, color, and smell.
Recently, freeze-drying and low-temperature vacuum-drying technologies have become increasingly popular in food production. We will not go into the details of the technological process, this information is in the public domain and well enough described. Let's only note the differences between our technology and sublimation.
The most important thing is that we dry berries and fruits fresh, unlike freeze-drying, where the product is pre-frozen. During freezing there is a partial loss of volatile aromatic substances and a change in the color of the product. In low-temperature vacuum technology, this does not happen, so berries and fruits have a stronger flavor and natural color.
The second, and perhaps for some the main difference, is the price of dried products. Our dried products are on average 30-50% cheaper than sublimates. Due to the absence of 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.
The second, and perhaps for some the main difference, is the price of dried products. Our dried products are on average 30-50% cheaper than sublimates. Due to the absence of 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.