{"id":166107,"date":"2026-01-08T12:34:20","date_gmt":"2026-01-08T11:34:20","guid":{"rendered":"https:\/\/tauroessiccatori.com\/essiccatori-professionali\/settori\/aziende-agricole\/"},"modified":"2026-05-25T10:59:43","modified_gmt":"2026-05-25T08:59:43","slug":"farms","status":"publish","type":"settori","link":"https:\/\/www.tauroessiccatori.com\/en\/essiccatori-professionali\/settori\/laboratori-di-trasformazione\/","title":{"rendered":"Transformation workshops"},"content":{"rendered":"

Transformation workshops<\/h1>\n\n\n\n
\"Innovative<\/span>
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Turning fruit and vegetables into quality dried products<\/h2>\n<\/div><\/div>\n\n\n\n
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Drying is not only a method of preservation: in processing workshops it becomes a creative and productive tool<\/strong>, which makes it possible to make minestrone soups, powders, chips and other ready-made products for sale or to be incorporated into artisanal preparations.
This process allows you to maintain freshness, colour and nutrients<\/strong> of products, reduce waste and offer natural solutions without preservatives or chemical additives.<\/p>\n\n\n\n

From raw material to finished product: innovation and control<\/h3>\n\n\n\n

With drying you can enhance the raw materials in your workshop: fruit, vegetables and natural flavourings become stable and versatile ingredients<\/strong>, ready to be made into soups, aromatic powders, chips or mixes for professional and retail kitchens.
The artisan approach is combined with professional technology, resulting in uniform, controlled, high quality products.<\/p>\n\n\n\n

How to start drying in the workshop<\/h3>\n\n\n\n

Professional drying requires attention to volumes, product types and drying parameters<\/strong>, but is also suitable for micro-productions.
It starts by selecting raw materials and defining the necessary quantities; it experiments with small production runs to test times and temperatures; and finally, it plans the process according to market and laboratory requirements.<\/p>\n\n\n\n

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\"Drying<\/figure>
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Story of those who succeeded<\/h3>\n\n\n\n

Drying as the only transformation<\/h2>\n\n\n\n

Fernanda Zendron Farm, Albiano (TN)<\/strong><\/strong><\/p>\n\n\n\n

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\u00abMost of the products on the market are full of preservatives and colourings... Guided tastings with tourists made us realise that the freshness of the dried product was very much appreciated. If before we were the ones offering the product, now they call us to have it and be able to sell it.\u00bb
- Fernanda Zendron<\/em><\/em><\/p>\n<\/blockquote>\n\n\n\n

What they dry<\/h3>\n\n\n\n

Mainly vegetables from my garden, especially soups and powders, and then fruit. For apples and other fruits I buy part of the produce from a friend.<\/p>\n\n\n\n

What they prepare<\/h3>\n\n\n\n

Minestrone, powders, fruit chips.<\/p>\n\n\n\n

How the project started<\/h3>\n\n\n\n

The idea came from my family: my father liked some freeze-dried soups on the market, but they contained preservatives and colourings. So I started preparing bags for him with vegetables from our garden, and the response was enthusiastic.
We then started to let friends and farmhouse managers taste our products. The tourist presence in the Cembra Valley and on the Pin\u00e9 Plateau made it possible to present our products directly in some accommodation facilities. With the guided tastings, we realised that there was real interest and the possibility of sales. At this point, my sister-in-law gave us a Biosec Pro, making drying on a larger scale easier and more professional.<\/p>\n\n\n\n

Sales channels<\/h3>\n\n\n\n

We have always presented products personally, initially with handmade labels, then by investing in logos, packaging and design. Now our products also reach physical shops. Some collaborations with local farms allow us to dry fruit for them and supply powders for the kitchen: a real team effort that works and enhances the territory.<\/p>\n<\/div><\/div>\n\n\n\n

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Why choose drying<\/h2>\n\n\n\n