Drying mulberries

Delicious and very healthy mulberry is a temporary product. Drying is the best way to prolong the shelf life of a berry for culinary and pharma use. For drying, it is best to use fully ripe, but not overripe berries.

 

Infrared drying technology does not require additional sugar, chemical treatment or food coloring to obtain a taste, color and flavor of a dried berry. This method completely preserves all vitamins and trace elements of mulberry. IR rays sterilize the product as much as possible, thereby extending its shelf life. Dried mulberries, as a fresh ones are used in  preparation of rich compotes, jams, spicy poultry, meat dishes, and also serve as an additive to sweet cereals, ice cream, dessert decoration and even as an ingredient for alcoholic beverages.

 

Mulberry, especially dried, has found wide application in medicine: not only in capsules, tablets, but also tinctures, oils and syrups, chewable dragee. Infrared drying equipment allows to choose the most gentle temperature regime individually for the berries so that the product does not burn out.