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What is freeze drying

Freeze drying is the process by which 98% of the moisture is removed in order to preserve the food for much longer. The process of freeze drying was invented in 1906, but it was not until the 1950’s that freeze drying food was tried. It has become popular with candies and snacks in recent years.

Step 1: Freezing The products are frozen to a very low temperature, -50 °F). This freezing step is crucial as it solidifies the water content within the our products.
Step 2: Vacuum Chamber Once frozen, the substance is placed into a vacuum chamber. This chamber is a sealed environment from which air and moisture can be removed.
Step 3: Sublimation The vacuum chamber reduces the surrounding air pressure to a very low level. At such low pressure and temperature, the ice within the frozen substance undergoes sublimation, which is the direct transition from solid ice to vapor without passing through the liquid phase.
Step 4: Removing Moisture As the ice sublimes, it turns directly into water vapor and is drawn out of the product. This effectively removes the moisture content from it while preserving its structure and composition.
Step 5: Packaging Finally, the freeze-dried candy is packaged to protect it from moisture and environmental factors.

The result: the best crunchy
snacks in history!

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