QUALITATIVES FEATURES
Structure, colour and natural flavour preservation and concentration.
Active principles preservation such as vitamines, anti-oxydizers and inuline content.
Quality testing validated by laboratories
ECONOMICAL FEATURES
Energy consumption much lower than other drying processes.
Fast and efficient drying cycles (between 5 et 12 hours)
Waste product recovery (e.g. from the banana peels we make pasta)
ECOLOGICAL FEATURES
No frigorific fluids.
Discharge limited to water vapor.
Process consistent with the latest environmental guidelines and sustainable development.
VACUUM-CLAY DEHYDRATION
Is a process that uses the clay's properties as adsorbant sieve for volatiles
substances recovery (aromas, nutrients, antioxydants) present in the processed products.
APPLICATION FIELDS
Food industry
Natural cosmetics
Pharmacy
Promotion of waste products (e.g. egg and shrimp shells)
Innovation & Gastronomy
