Drying grapes

Raisins are considered one of the most useful types of dried fruits, as they retain almost all the beneficial properties of grapes. In particular, during the drying process, up to 70% of vitamins and up to 93% of trace elements are preserved.

Seedless varieties of grapes are most suitable for drying – sultanas are obtained from them, and raisins from small-seeded ones. The berries should be hard-skinned, fleshy and high in sugar content.

 

Raisins are universal and indispensable product in cooking: desserts, bakery products, first and second courses, drinks, medicinal decoctions.

Infrared technology is very valuable because it allows to bypass the use of sulfur dioxide (E220), which gives the product a rich golden color and increases shelf life. The very use of infrared rays completely sterilizes the product, thereby prolonging its shelf life, and also removes moisture from the grapes, but the cells themselves do not collapse and do not lose their shape, especially the color.

 

Infrared drying is a fast and gentle process even for a product as fastidious as grapes.