Drying is not only a conservation tool: for the Ho.Re.Ca. sector, it becomes a strategic ally to enrich the menu, optimise kitchen management and offer unique dishes and drinks.
From fresh raw materials to their transformation into stable ingredients, drying makes it possible to reduce waste, enhance seasonal products and create memorable gastronomic experiences.
Dried fruits, vegetables, herbs and spices can be used in a variety of ways: infusions, broths, condiments, cocktail garnishes, granola, chips, snacks or as a base for creative dishes.
The technique allows retain colour, aroma and nutrients naturally, without preservatives, and to always have ready-to-use ingredients available, even out of season.
The integration of a professional drying system in one's own laboratory is not only a technical choice, but a real strategic evolution for the premises. The first major advantage lies in the optimised raw material management: drying can drastically reduce food waste, turning surplus or less noble parts of ingredients into valuable resources.
This technique becomes a powerful ally of creativity, enabling add value and uniqueness to each course or drink. Through drying, it is possible to obtain surprising textures, intensely aromatic powders and scenographic decorations that make the gastronomic proposal immediately recognisable and sought-after.
From an operational point of view, drying simplifies the kitchen line by ensuring ingredients that are always ready to use, stable over time and easy to dose, eliminating the complexities associated with the perishability of fresh produce. This translates into the possibility of processing the best seasonal products all year round, preserving their organoleptic qualities at the peak of their ripeness in order to offer them to customers even out of season.
Finally, equipping oneself with this technology facilitates the realisation of complex or niche recipes - such as special fermentations, crispy waffles or gourmet ingredients - that would otherwise be difficult to handle in a hectic service environment, raising the quality standard of the restaurant with a reduced time commitment.
▸ Golden Pot Pub, Guidonia Montecelio (RM)
«With the help of the Biosec Domus B5, we transform raw materials into unique preparations, from BBQ rubs to dried meat to flour from spent grains. It is an essential tool for our kitchen.»
- Danilo Caruso, owner and founder
Aromatic herbs for rubs and seasonings, vegetables for snacks and dish decorations, Jerky Beef dried meat to go with craft beer, spent beer grains turned into flour for bread and toppings.
Snacks, condiments, decorative dishes, dried meat, original flours from the threshers.
After testing other models, we chose the Biosec Domus B5 for its balance between efficiency and compact dimensions, ideal for a pub with an in-house kitchen and brewery. The collaboration with Chef Dalicandro gave us new ideas to enhance the drying in menus and cocktails.
Dried products are used directly into the kitchen and brewery, enriching dishes, drinks and snacks. Drying has optimised processes and reduced waste without compromising quality.
Do you want to bring desiccation into your kitchen and cocktail counter?
We help you select machinery, plan drying cycles and optimise processes, to offer quality, creative and ready-to-use ingredients.
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Drying means dehydrate, that is, subtracting from a food its share of water, which is often the bulk of its weight.
In this way, the raw material changes its appearance slightly, but retains - or rather concentrates - its organoleptic and nutritional properties.
Not only that: removing water decomposition and oxidation processes are stopped or drastically slowed down, and the shelf life of the product is greatly extended. from perishable to durable. This greatly simplifies logistics management, storage and sales.
Drying therefore allows preserve food better and longer, preserving its flavour and nutritional qualities.
You can drying and transform:
- fruit
- small fruits
- oily fruit
- aromatic herbs
- medicinal herbs
- flowers
- spices
- saffron
- weeds
- fungi
- grain
- noodles
- meat
- fish
You can obtain and commercialise:
- fruit and vegetable chips and snacks
- flavoured powders and salts, flavourings
- spices, herbs and edible flowers
- crispy sheets (leather) of fruit or vegetables
- dehydrated vegetables and soups
- ready meals and preparations for cooking
- energy bars
- fresh pasta
- pet food
- infusions
Yes, in order to market, sell or administer processed products, it is necessary to operate in a laboratory that is recognised by the health authorities (HACCP), even if it is small or located within the company.
Absolutely. Many facilities start with small quantities to test recipes, snacks or flavour powders before expanding production.
Yes. Drying makes it possible to reduce waste, valorise surpluses and offer natural products with low costs and a concrete economic return.
If you have a farm, drying is an optimal and efficient way to enhance the 100% of your production. You can process products grown by yourself or by third companies with whom you can create network synergies.
You get several benefits, all related:
- zero waste and convert surpluses into a long-term resource
- give a destination to aesthetically imperfect or damaged products by hailstorms or (increasingly frequent) frost, which you would not be able to sell otherwise
- diversify your business and minimise business risk
- increase the catalogue of your offer and distinguish yourself by competitors
- you can sell is directly to the final purchaser, in person and online; but also to retailers such as e-commerce, shops, farms and restaurants.
In general, the advantages of dried products are many.
If you make or trade dried products:
- obtain or resell food with a high shelf life (shelf life)
- greatly simplify the logistical management of your offer, from warehouse to sale
- create a line of healthy products without added sugar or preservatives, of course rich in fibre and nutrients
- conquer a steadily growing slice of the market, which demands healthy, artisanal and ready-to-eat products
