Dehydrated Vegetables

Dehydrated Vegetables



Advantages of using dehydrated foods
The drying process reduces  volume and weight of  food well over half, with huge advantages in terms of preservation and storage.
Dehydration also allows easier handling and dosing of the ingredients.
Moreover, being realized at high temperatures,it also allows to obtain  a significant reduction in bacterial load, and a minor risk due to lower presence of pathogenic germs.  Dehydration, finally, makes  vegetable easier to digest, respecting the fiber content and other compounds useful for  nutrition.

Nutrients in dried vegetables
The  drying process enables the conservation of most minerals and vitamins, without altering  taste and  caloric content, unlike other traditional preservation methods (cooking, pasteurization, addition of natural preservatives such as salt, oil, vinegar).
During the drying process vegetables  lose up to 95% water.
Dehydrated vegetables and fresh ones contain the same amount of calories, although the dry  weigh less than half.

Drying Method: continous dehydration

Today, the drying of vegetables is carried out mainly thanks to special electric dryers consisting of perforated trays on which  vegetables are displayed, a heat generator and a fan which blows warm air into the drying chamber.

The lenght of the process depends on the thickness and type of  vegetables: the thicker is cut, the longer it lasts .

Pre -treatment

Vegetables must be washed and usless and rotten parts must be removed; then they are cut into   proper size pieces. Normally vegetables which contain a lot of water  must be cut thicker  to avoid their crumbling  during the drying process.

To stop the deteriorating action of enzymes and microorganisms vegetables are chopped  ,  steamed or immersed in salt water.

These measures help to get safe and high quality. Boiling  or soaking in salt water  reduces the presence of potential pathogens, bacteria, viruses and parasites as well as reducing the time to rehydrate the product before use.

0-cipolla-wjDehydrated Onion
(Allium cepa)

The heads of onion are selected and washed; usless parts are removed, then cut and dried in special plants.
The final product, characterized by an ivory color and an aroma very similar to the fresh vegetable’s, is widely used in food industry due to its easy use  and long life preservation guaranteed by the drying process.


0-porro-wjDehydrated Leek
(Allium porrum)

Dehydrated Leeks are obtained from drying green and white parts of fresh leek, properly washed, cleaned and cut immediately soon after harvest.
The final product retains the typical sharp and pungent odor of the fresh vegetable, like other dehydrated vegetables. 
It is used in food industry for the preparation of sauces, vegetable stock-cubes, mixtures of spices and vegetables.
Its content of humidity should not exceed 8%.
Our offer includes: leek dehydrated powder, flakes, green or white, origin China.


 0-pomodoriSun Dried Tomatoes
(Solanum lycopersicum)

Fresh tomatoes are washed, cleared of leaves and stalks, and dried in special plants, to get a dry  brownish red product, free of odors.

Its humidity should not exceed 8%.


0-peperone_verde_rossoDehydrated Red and Green Peppers
(Capsicum annuum)

The peppers, harvested when ripe, are selected, washed, cleared of stems and seeds, cut and dried at a suitable temperature to get a product that-without loss of its most valuable nutritional components- can maintains its typical fresh pepper aroma and flavor.


0-spinaci-wjDehydrated Spinach
(Spinacea oleracea)
Fresh spinach, like other dehydrated vegetables, is collected, then washed, cleaned, selected, dried and then reduced to powder.

 Food industry often uses this vegetable as well as dehydrated sliced garlic, due to its easy use and preservation, guaranteed by the drying process.

0-carote-wjDried Carrots
(Daucus carota)

Dehydrated carrots, like other dehydrated vegetables, are produced from fresh vegetables. When ripe, they are washed, cleaned, peeled, cut. Then the vegetables are dried in special drying equipments.
The dried carrots obtained  are used for  preparation of bakery products, vegetables stock-cubes,  soups, salads, sauces.
Our offer includes: dehydrated carrot powder, granules or cubes, origin China.

0-aglio-wjDehydrated Garlic
(Allium sativum)

The cloves of garlic,obtained from fresh heads just picked, are selected, washed, peeled, cut and  quickly dried in dedicated special plants.
The final product preserves its flavor and aroma; among the dehydrated vegetables,it  is widely used in food as a substitute of  fresh one.It allows quick use and long preservation  thanks to the drying process.
Our offer includes: dehyadrated garlic powder, granules, slices origin China.