To preserve fruit, vegetables and plants for longer periods of time, the raw materials can be dried. Two common methods are freeze-drying and spray-drying.
What is the difference?
Spray drying: This process is one of the most common drying processes, where the product is "sprayed" with hot air (150°C - 220°C) through nozzles. This allows the product to be dried and further processed within a few seconds. The disadvantage, however, is that some heat and air-sensitive ingredients (such as some vitamins) can be damaged due to the temperatures involved
Freeze-drying: First, the raw material is frozen. The 2nd step involves the raw material being placed in a pressurised chamber. The water is gently removed from the raw material by applying negative pressure and creating a vacuum. The temperature is slowly increased and the ice/water is released from the raw material. The vacuum turns ice into vapour without the intermediate liquid step. The advantages of freeze-drying are that fewer nutrients are lost, the structure of the raw material is retained and the flavours are preserved to a greater extent. Famous examples are instant coffee granulate and fruit chips.
Our offer
We have several freeze-dried powders in conventional and organic quality in our portfolio.
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