Preparation

Then, the fruit is washed in a rotative tube containing chlorine water. During this stage, humidity is controlled by an equipment known as DFA.

Instantization

The fruits are inserted into small aluminium containers perfectly cleaned. Then, it is taken to an auto-clave (a machine that together with a boiler increases the percentage of humidity in fruits by the injection of steam and pressure) to be instantized later on. Instantization treatments are used to improve hydration rate of the low-moisture product.

Preservation

After this, the fruit is transported in a stainless steal belt and submerged in potassium sorbate, a preservative, which dose will depend on what has been requested by the client. The humidity percentage is controlled again to check if it coincides with what has been requested by the client as well; finally it is packed.