Drying with air is a process with the use of hot air, without chemicals, in which water evaporates from fresh vegetables and it ensures their long life span. It is called dehydration. Dried vegetables have a similar content of mineral salts and vitamins as fresh vegetables.
Dried vegetables are exceptionally rich in nutrients. After dehydration the dry bulk is becoming concentrated and by the same the energy value, carbohydrates, fiber, mineral salts and even some vitamins are cumulated. Mild thermal processing in temperature and time, which is appropriate for a given product allows to keep the natural flavour of dried vegetables and sometimes it is even enhanced because of intense natural flavor and aroma. The product drying technology applied by us is one of the oldest and the most popular method of preserving. Our modern machine park enables adjustment to diversified needs of clients.

Broccoli

Red Beet

Cabbage

Carrot

Cauliflower

Celery

Celery Leaves

Celery Stalk and Leaves

Dill

Green beans

Green Peas

Kale

Leek

Parsley

Parsley leaves

Parsnip

Potato

Pumpkin

Spinach leaves

Zucchini