Freeze Dried Cocoa butter coated mango
Freeze-dried mango drying basically under 0 ℃ temperature, namely, under the product freeze state until the late, in order to further reduce the residual water content of the products, to make products to more than 0 ℃ temperature, but is generally not more than 40 ℃.
Freeze-drying is contains a lot of water material, cooling into frozen solid in advance, and then under the condition of vacuum to make solid water directly to sublimation, and the material itself with stay frozen ice shelf, volume after it is dry, porous to absorb heat during sublimation. Cause the temperature of the product itself to drop and slow speed of sublimation, in order to increase the speed of sublimation, shorten the drying time, the product must be properly heat. The drying was conducted at low temperatures.
Three no change "- both the product color, nutrition, taste, do not change;
Does not reduce, not increase, products in addition to the water, nothing to reduce; Products in addition to delicious, nothing at all;
High nutrition and low fat - dehydration process, retain the nutrients and trace elements in fruit;
Not puffed, Fried - product production process without puffing process, using vacuum freeze-dry dehydration technology, avoid Fried process.
Froot series products strict distinction in puffed food such as potato chips, will be in the near future chips such as replacement of puffed food.
