Drying apricot

The most popular type of dried apricot are apricot halves however, there are also its varieties:

 

apricot – an apricot is dried along with a bone;

ashtak – the apricot is dried whole without a stone, but the core of the stone is laid back in the already slightly dried fruit;

kaisa – the whole apricot is dried, the stone is removed through a small incision;

dried apricots – before drying, the apricot is cut in half and the stone is removed.

Dried fruits are very useful for the body, especially if the cooking technology was correctly followed during drying. The product is rich in minerals – potassium, phosphorus, iron, calcium, contains a large amount of vitamin B5.

Fully ripe, high-quality fruits are suitable for drying apricots.

 

Apricots are washed, sorted, discarding green, overripe, damaged fruits, calibrated.

We spread the prepared fruits on trays in one layer and put them in the chamber of an infrared drying cabinet. The drying time directly depends on the size of the fruit and the way they are prepared, however, the technology of infrared equipment significantly reduces the drying time compared to other technologies, while we get the most useful, high-quality and beautiful finished product.

 

The yield of the finished product without pits is 15-16%