How to dry garlic

Dried garlic is a fragrant seasoning that will give the dish a special flavor and taste. Dried garlic is easy to store and can be used all year round. The composition of dried and fresh garlic is the same, rich in vitamins and minerals: vitamins B, C, E, PP, potassium, magnesium, zinc, selenium, copper, manganese, iron, cobalt, sodium, choline, phytoncides.

Garlic is a good antioxidant and has antiseptic properties. It helps the digestion process, lowers cholesterol, prevents blood clots. The phytoncides contained in it have a detrimental effect on various bacteria, salmonella, staphylococci, as well as diphtheria and E. coli.

Dried garlic helps in the fight against viral diseases, has an antibacterial effect, prevents cardiovascular diseases, improves immunity, and reduces the risk of stroke and heart attack.

Drying garlic in a dry oven.

For drying, it is advisable to choose garlic of bitter varieties – Creole and Silver, since these varieties do not lose taste and flavor after drying process.

How to dry garlic?

Before drying, peel the garlic cloves from the husk, cut into slices and put on a tray. We send the finished trays to the drying oven. Infrared drying technology will allow to get the highest quality product, while maintaining the perfect color, taste, flavor, nutrients. In comparison with other drying methods, infrared technology will significantly reduce the time interval from the start of drying the raw product to the finished condition of product and reduce financial costs.

The output of the finished product will be 25-30%.Drying zucchini