Dried sultanas, Chef's tips

How to get a perfect sultana? Chef Dalicandro reveals three professional tricks to treat the peel and speed up drying.

The season is perfect for talking about dried sultanas.

It is an extremely interesting product to prepare with dryers.
Chef Dalicandro has done various tests and experiments with biosec, which he describes in detail in the dedicated article.
The issue on which it is important to focus is the permeability of the peel, which does not allow proper drying. So how to treat it?

Chef Dalicandro's three tips:
“Through various experiments, I can tell you that to help the berry be more permeable and make the drying process faster, there are three methods:
1. Carve the grain or cut it in half.
2. Blanch the berries in boiling water for 10 to 15 seconds (from when the water starts boiling again) and then cool immediately in water and ice.
3. Pass them over the grater, this will microperforate the surface.
These three steps act on the peel, making water evaporation easier.”

We advise you to continue reading the article here:
https://www.essiccare.com/2024/09/13/uvetta-essiccata-essiccazione-biosec/
You will be able to find a lot of useful information and insights.

If you can prepare excellent dried sultanas using Biosec with professional dryers, you won't have any problems: the moisture control really helps.

#Essicca&Vendi
Offer your customers homemade sultanas for their breakfasts. Or use it in your savoury dishes and desserts if you have a restaurant business.

Remember: the heading BIOSEC EXTREME on our blog essiccare.com, like all the material you can find, are interesting insights into the demands of the market!