Dried raisins: the ideal method for preserving their flavour and sweetness

Discover how to obtain crispy, aromatic raisins thanks to controlled drying

Dried raisins are one of the most versatile ingredients in cooking and baking. Proper drying preserves flavour, colour and natural sweetness, transforming fresh grapes into a stable product, ready for use in desserts, bars, first courses or to be enjoyed as a snack.

Why dry raisins?

Drying grapes allows you to:

• Preserve natural sugars and flavour

• Avoid unwanted fermentation or mould

• Obtain a versatile product for cooking, desserts and snacks

The quality of dried raisins depends on temperature control and the preparation of the grapes: a properly treated skin facilitates water evaporation, making the product uniform and stable.

The solution: temperature-controlled drying

Drying raisins at a controlled temperature ensures a uniform and safe product.

The advantages of the controlled process

• Stable temperature of approximately 60°C, ideal for whole grapes, halved or grated

• Preparation of the grain, such as scoring or bleaching, to facilitate drying

• Checking drying times, varying according to the type of grape and the ripeness of the fruit

• Final result: crispy or semi-dry, depending on usage preferences

How the drying process takes place

1. Select the most suitable grapes (sultanas, Zante, Muscat or Zibibbo).

2. Prepare the grains: whole, halved, scored or blanched to speed up drying.

3. Arrange the beans in a single layer on non-stick trays in the dryer, avoiding overlapping.

4. Set the appropriate temperature: approximately 60°C for most methods.

5. Monitor the time: from 2 to 7 days, depending on the preparation and thickness of the peel.

The end result will be crunchy, aromatic raisins, ready to eat straight away or rehydrate for use in desserts and other recipes.

Storage and use of dried raisins

Conservation

• Airtight jars or containers, protected from light

• Semi-dry: store in the refrigerator and consume within one week.

• Semi-dry or grated: can be frozen for future use

Rehydration and use in cooking

• Rehydrate in liquids at room temperature: water, syrups, infusions or spirits such as rum or muscat.

• Use in traditional desserts, energy bars or as a natural snack.

• Possibility of creating flavoured versions or special flavours for quick preparations

Uses of dried raisins

Cooking and baking

• Traditional desserts and cakes

• Energy bars and natural snacks

• Ingredients for first courses or creative salads

Snacks and direct consumption

• Fruit to take with you on your travels or to the office

• Mix with dried fruit and cereals

Dried raisins retain their sweetness, aroma and softness, making them a versatile and easy-to-use ingredient.

Frequently asked questions about drying raisins

Which grape is best to use?

Sultanina, Zante, Muscat or Zibibbo. Common grapes work, but drying times may vary.

How long does drying take?

From 2 to 7 days at 60°C, depending on preparation: whole, cut, sliced or grated.

How should it be stored?

Airtight jars, protected from light. Semi-dry in the refrigerator for a few days, or frozen for future use.

How can you rehydrate it?

Immerse in liquids at room temperature such as water, syrups, infusions or liqueurs, depending on the type of preparation.

Discover the perfect dryer for your raisins

💡 Preserve the sweetness, aroma and texture of the grapes thanks to controlled drying.
📩 Contact us for personalised advice.