The production process is very important while ensuring that products retain nutrients and vitamins. All our products are made taking into account the specific characteristics of the raw material and by consulting the scientists from Aleksdras Stulginskis University (University of Agriculture).
The overview of the production process:
1. Preparation of raw material for drying:
- Product selection. This stage involves the selection of products according to their quality, as well as discarding damaged or unsuitable ones.
- Washing. Fruit and vegetables are washed thoroughly in order to remove dust, soil residues and other microorganisms.
- Cutting. Vegetables are cut into piece by using special tools.
NOTE: In order to retain all vitamins the products are not blanched before drying.
Berries and vegetables are dried by applying a convective method, which depending on the product may take 3-5 days.
The optimal temperature (45-50 degrees) has to be chosen in order to ensure high quality and food value of dried berries and vegetables. However, the temperature may vary for different products taking into account their tissue structure, chemical composition and the method of preparation.
The removal of water in dried products helps to preserve them, as well as inhibits the growth of microorganisms. The research has established that products during the drying process with the controlled heat supply retain vitamin A, thiamine (B1), riboflavin (B2), niacin (B3)
Dried products are ground in small quantities by using special tools in order to ensure their quality.
No chemicals are used in the grinding process. Ground products are 100 % natural.
Ground products are immediately packed to minimize the contact with air and protect from oxidation.