We take out the water. That is it.
Freeze-drying keeps the fruit and loses the mess. Four steps, no heat, no additives.
Freeze
The fruit is flash-frozen to -40°C, sometimes -80°C. Tiny ice crystals form, so the fruit is barely damaged.
Vacuum
The chamber pumps out all the air, creating a powerful vacuum around the frozen fruit.
Sublimate
The plates warm gently. The ice never melts, it turns straight into vapour, which is drawn off.
Finish
A second, warmer phase removes the last trace of moisture. The result is bone-dry and keeps for two years.





