Drying is the most important step for producing high-quality spirulina. With a controlled and gentle process, it is possible to keep its exceptional nutritional properties intact and obtain a perfectly processed product, ready for processing or sale.
Spirulina is an extraordinary microalgae, rich in protein, vitamins and minerals. However, its freshness and high water content make it extremely delicate. Drying makes it possible to preserve the maximum content of nutrients and active ingredients, avoid deterioration due to oxidation or contamination, and obtain a stable and light structure perfect for grinding or direct use. A correct drying process allows each batch of spirulina to be enhanced, improving shelf life and production efficiency.
Low-temperature drying is the ideal technique for processing spirulina while keeping its nutritional and sensory characteristics intact.
Stable and uniform temperature, ideal between 40 °C and 42 °C, so as not to degrade the proteins.
Constant air flow, ensuring even dehydration even over large areas.
Time and resource savings due to an optimised and repeatable process.
A process carried out under these conditions results in a product with a natural, deep green colour, crisp or crumbly texture, while preserving aroma and organoleptic quality.
The most common format for drying is the spirulina spaghetti, which allows easy handling and ensures even drying. The cycle can last 6 to 18 hours, depending on the load, thickness and initial moisture level. The recommended temperature is between 40 °C and 42 °C, values that preserve nutrients and ensure a superior end product. Once dried, spirulina can be reduced to powder or compressed, ready for various applications.
Natural supplements, tablets and capsules
Smoothies, bars, protein pastes and vegan snacks
Functional and sporting products
Revitalising masks and facial treatments
Anti-ageing and remineralising products
Natural fertilisers and biostimulants for organic crops
Dried spirulina is an extremely versatile ingredient, prized for its complete nutritional profile and ability to enrich any formulation with plant-based protein.
The ideal temperature is between 40 °C and 42 °C, sufficient to eliminate excess water without altering the nutritional properties.
The average time varies between 6 and 18 hours, depending on the quantity, format and initial moisture level.
A professional low-temperature dryer enables consistent results, precise process control and food safety.
The format a thin spaghetti is the most widely used: it allows homogenous drying and subsequent processing into powder or tablets.
💡 Get pure, crispy, nutrient-rich spirulina through controlled drying.
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