Freeze drying

Own production

Large assortment

Own logistics

Perfect preservation

Freeze drying

DRYFF produces organic products using raw materials grown without the use of synthetic fertilizers or pesticides.

How does it work?

Freeze-drying method is the most high-tech, high-quality, and cutting-edge method of preserving products through deep freezing followed by dehydration in a vacuum.
The method involves initially freezing the products to a temperature of around -44 °C, and then placing them in a hermetic chamber from which the air is pumped out.
The process is set up so that the point marking the position of the product on the PT chart moves from the solid state (ice) to the gaseous state (vapor), bypassing the liquid phase (water). The state coordinates can be said to move from solid state to gaseous state, bypassing the triple point.
Moreover, given the rapid (shock) freezing, the cellular structure of the products is not disrupted; all nutrients (biologically significant components), vitamins, and amino acids are preserved.
Other names for the process are mild drying and lyophilization.
The method was first proposed in the early 20th century, and since the middle of last century it has become indispensable in high-quality preservation by means of dehydration.

How does it work?

Freeze-drying method is the most high-tech, high-quality, and cutting-edge method of preserving products through deep freezing followed by dehydration in a vacuum.
The method involves initially freezing the products to a temperature of around -44 °C, and then placing them in a hermetic chamber from which the air is pumped out.
The process is set up so that the point marking the position of the product on the PT chart moves from the solid state (ice) to the gaseous state (vapor), bypassing the liquid phase (water). The state coordinates can be said to move from solid state to gaseous state, bypassing the triple point.
Moreover, given the rapid (shock) freezing, the cellular structure of the products is not disrupted; all nutrients (biologically significant components), vitamins, and amino acids are preserved.
Other names for the process are mild drying and lyophilization.
The method was first proposed in the early 20th century, and since the middle of last century it has become indispensable in high-quality preservation by means of dehydration.

Packaging

Dry products are packaged in air-conditioned premises with a relative humidity of no more than 5%.

Packaging

Dry products are packaged in air-conditioned premises with a relative humidity of no more than 5%.

Storage

Freeze-dried products remain perfectly preserved for a long period, provided there is no air or light ingress.

Storage

Freeze-dried products remain perfectly preserved for a long period, provided there is no air or light ingress.

Method advantages

Preservation of structure, volume, size, color, taste, and aroma

Long shelf life, minimum 2 years

Restoration of product within
10-15 minutes of being placed in water

All the beneficial substances, amino acids and components are retained

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Tour of production facilities

Where freeze-drying technology is applied:

Natural delicious crunchy snacks
Natural breakfast supplements
Natural fillings and decorations for baked goods and confectionery
Natural smoothies
Natural yogurt supplements

Natural ingredients for desserts, ice-cream, and puddings
Natural supplements for teas and other drinks
Natural food colors
Natural flavorings
Natural aromatizers

Products

The rapid (shock) freezing does not disrupt the cellular structure of the products; all nutrients (biologically significant components), vitamins, and amino acids are preserved.

Berries

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Fruits

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These are only some of the products we subject to the freeze-drying method:

INGREDIENTS exhibition

Cooperation

DRYFF always welcomes productive, mutually beneficial cooperation.
Our company’s partners include:

Döhler – a global leader in the field of innovative technologies for shock freezing and storage of fruits and berries
Farmers from Izmir province (Turkey) – producers of organic fruits and berries
DRYFF works with top freeze-drying experts, including:

1. Gennady Semenov — Doctor of Technical Sciences, Professor, Moscow State Institute of Food Production

2. Irina Krasnova — Candidate of Technical Sciences, Moscow State Institute of Food Production

3. Ismail Eren — Candidate of Technical Sciences, Associate Professor, Manisa Celal Bayar University

Regarding cooperation, please call us on +1 (267) 401-9667 or send a request/proposal by email: This email address is being protected from spambots. You need JavaScript enabled to view it.