Drying

D.I.C.’s thermo-mechanical action is often exploited to enhance food drying performances, to develop innovative products or optimize production lines, and to reduce processing costs.

By opening the pores of the products, all the way to their core, water that is usually trapped in the heart of the matrice can be simply and completely drawn out of it, to reach a global moisture rate as low as 0%.

Depending on what you seek, you can play on all three D.I.C. parameters to get a more or less texturized and dried effect: fruit & veggie crisps, ingredient powders, diced incluson food for soups and more…