Technology
1. LYOPHILIZATION
Water is removed from fruit that is frozen to the temperature of -50°C by means of ice sublimation, that is drying in the state of freezing. Fruit dried using this method retains its original nutritional value and its complete vitamin and mineral composition.
This process takes place without the use of preservatives. Lyophilized fruit retains its natural aroma, appearance and taste. Another advantage of the process is that by eliminating microbiological contaminants and reducing the water content, raw materials are protected against the undesirable development of different types of microflora, thus enabling the product to be stored for up to 25 years.
Lyophilization is a state of the art and the most healthy method of food preservation.
Without preservatives, sugar or sweeteners. 100% fruit composition.
2. DRYING
Drying is one of the oldest methods of storing and preserving food. Dehydration, one of the oldest methods of food preservation, results in evaporation, i.e. a reduction of the water content in food products. This process reduces the risk of product spoilage, that is, penetration by microorganisms, which could accelerate the breakdown of the food. We dry our fruit with hot air.
3. FREEZING
IQF – individual quick freezing is a modern technology that combines two of the most important advantages, thus maintaining the highest quality of the product.
- Fruits and vegetables frozen with the IQF method retain their shape, structure, nutrients, aromas, smell and flavour. This is because the freezing process is short, and it does not allow ice crystals to accumulate, which damages the frozen product.
- Contrary to block freezing, the IQF technology enables the separation of product units during freezing. This means that a specific amount of product is used for production, without any additional losses.
IQF freezing consists in individual freezing of small and brittle food products.
Depending on the density level, dry extracts (extracta sicca) and fluid extracts are distinguished.
4. EXTRACTION
The complete or partial separation of a solid or liquid mixture with the use of a solvent. A solvent is a substance whose mixture ingredients have heterogeneous solubility.
The extraction process enables obtaining an extract – ingredients of the food product, which was to be separated and the raffinate, i.e. the residues. After the distillation and rectification process, an extract of ingredients and the raffinate are obtained, which is subject to drying and using as a byproduct. An example of extraction is the obtaining of fat from oilseed crops.
- Maceration is the simplest extraction method. It consists in the digestion of comminuted raw material with the use of a solvent. The comminuted raw material is cast with extracting solvent, which is poured from the extracted material after a specific time. The extraction process lasts until the concentrations between the raw material and the solvent become equal. Complete raw material extraction is not possible in the maceration process.
- Percolation is a type of extraction, which takes place at a constant flow of the solvent through a layer of the raw material, thanks to which throughout the process a maximum concentration difference is maintained between the solution in the plant cell and the fluid outside of it. Complete digestion of raw material is possible in the percolation process. Percolation enables to limit the amount of solvent used.
We focus on quality
standards in logistics
We take special care to ensure the freshness of our products at every stage of operation: from cooperation with suppliers, transport and storage, to storage shelving.
