Our process and drying method

We use advanced drying tunnels that let us maintain the highest hygiene and quality standards, with a handmade, natural process and no additives.

Constant 40–45°C No paraffin or sulphur 100% handmade

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Infographic of La Frubense's drying process: cleaning the produce, cutting and preparation, entering the drying tunnel, holding temperature between 40 and 45 degrees, airflow and moisture extraction, and finished product at 5 to 15 percent moisture.

The process

Six steps, forty degrees, zero rush

Handmade, natural, no additives. Step through each phase — or let it play on its own.

Step 01 / 06

Cleaning the produce

Produce is cleaned and sorted before anything else, setting aside any piece that does not meet the standard.

No additives

Natural drying, no preservatives

Our hot-air drying tunnels hold a constant temperature throughout the whole process, allowing for natural drying that preserves every sensory quality — flavour, aroma and texture — with no need for salt, paraffin or sulphur.

Process data

Drying temperature40–45 °C

Exit moisture5–15 %

Optimal quality point5–8 %

Preservatives added0

Colourings added0

Since2005

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Fruit, vegetables and preserves

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