UTILITIES

Drying is the oldest preservation method known, in this way, Nature was supplying at first human beings with seeds , kernels and nuts, which were picked and stored for long periods, also they were easily carried in trips to further distance because their light weights, just nutrients' weight, concentrated and stabilised for preservation.

Dehydrated products, with low moisture content, are autostable; they do not need unnatural additives and, furthermore they are natural and they require imagination for making foods more tasteful and completes. ( To transform wheat in flour and get a dough with water that will be a bread with warmth, imagination was needed).

At the other side, dried products can be consumed directly, following the dynamic standards of our life nowadays, because they are flexible and soft to our palates at any time, and the additives are controlled and always under the limits recommended by Human Health Responsible.

Summering, they are natural foods available at any time, from crop to crop, excellent for our health and easy to consume. Their several utilities make them very useful in our daily diet, singles or mixed among them, with milk, chocolate, in cookies, with oil, spirits, to flavour the and foods, in jams or confitures,...

Nowadays, we use modern technics to get a dried product with desirable properties for human beings, like:

- Easy and long preservation time, with a minimum cost (To use for camping, fishing, excursions,...)

- High energetic and nutritional power, without fats and unnatural products.

-Unlimited number of possibilities for using dried fruits and vegetables; from an informal meal to a very sophisticatedconfectionery. (Snacks, jams and confitures, roasted meats, sirops, desserts, juices, müessli, cookies, chocolated, with yoghurt or kefir, plumcakes, salads,...)

-Natural and macrobiotic diets.

Bet for your imagination and use dried fruits an vegetables in your daily diet, you will not feel disappointed and your senses will be naturally stimulated

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