Our process
What freeze-drying actually does
Freeze-drying (lyophilisation) removes water from food by freezing it and then lowering the pressure so the ice sublimates — turns directly from solid to vapour — without passing through a liquid stage. Because it happens cold, the structure and flavour of the food stay largely intact.
- 01
Preparation
Fruit is washed, sorted and sliced to an even thickness. Candy is portioned. Consistent pieces dry evenly.
- 02
Freezing
Loaded trays are frozen well below zero until every piece is solid all the way through. Slow, complete freezing protects texture.
- 03
Primary drying
The chamber is placed under vacuum and gently warmed. Ice sublimates away as vapour and is collected on a cold condenser.
- 04
Secondary drying
A final, longer low-heat stage pulls out the last bound moisture so the finished snack is shelf-stable.
- 05
Inspection & sealing
Each batch is checked for crunch, colour and pieces, then sealed. Packs are filled in small lots and dated.
Timings and temperatures vary by product. We tune each recipe by testing, not guesswork.