Controlled oven-drying, step by step
No additives are ever added — only water leaves the product. Temperature and time are tuned to each fruit and vegetable.
Harvest & Selection
Fruit and vegetables picked at ripeness pass a first sort for size and quality.
Washing & Sorting
Produce is carefully washed; defective pieces are removed before the line.
Slicing
To improve drying efficiency the product is sliced to a standard thickness or left whole.
Oven Drying
Controlled hot air lowers moisture to a safe level with a graduated temperature profile.
Quality Control & Packaging
Batches passing sample-based lab testing are packed in a hygienic environment.
Why is oven-drying different?
Controlled hot-air flow works at a low, steady temperature, removing moisture while protecting the cell structure of the fruit and vegetable. Compared with open-air drying, the product is processed faster, in a more hygienic environment and with far more consistent results.
Temperature and time are set separately for each product group; the goal is to keep colour, aroma and nutritional value as intact as possible.
Hygienic environment
A process isolated from the dust, insects and pollution of open-air drying.
Consistent result
Controlled temperature makes the same quality repeatable, batch after batch.
Additive-free
No preservatives or colourants; only water is removed.
Traceability
Every batch is recorded from harvest to packaging.
Three layers of control on every batch
Incoming Control
Raw material passes visual and physical checks before entering the line.
In-Process Monitoring
Temperature and moisture are monitored regularly during drying.
Final Product Test
Batches are approved by sample-based lab testing before packaging.