The products have a solid and uniform texture for a long time, retain the taste of the cooked raw material and are not sticky. The application of various parameters of the process allows the final product to be adjusted to the customer’s needs in terms of hardness, viscosity and rehydration time.
The best methods of drying natural food ingredients
- low bulk density
- rapid rehydration
- possibility of customising the parameters to the customer’s requirements
- not sticky