Frubella and Capuzzo dried fruits are produced by drying fresh apples in continuous tunnels down to a final humidity of around 2 to 3%.
The drying systems use forced hot air circulation with controlled temperature and humidity to guarantee the quality of the drying process.
The climate in Poland where Frubella operates is ideal for growing the Idared variety of apples, characterized by very red skins, white pulp, and high acidity. The result is a dehydrated product with over 60% skin redness and retaining a very white pulp. This is achieved without the use of preservatives (SO2) for a healthier, more natural product.
The area around Capuzzo has been dedicated to the organic production of apples and pears for some time. As a result, most of Capuzzo’s dried and powdered apple production is certified organic.
Organic cultivation methods and controlled pest treatments have been applied here in agriculture for many years. This is a very difficult and demanding form of cultivation that requires skill and professionalism combined with extended experience in the sector: factors that few producers can guarantee.
Each product is offered in different sizes: from the smallest at 3 mm, diced to 25 mm, sliced in different weights and diameters, as well as segments and rings of various diameters. The latter in particular are achieved using an exclusive technology that includes puff drying. A large flaking plant completes the range of options.
Both sites can provide products from low humidity (2%) up to medium humidity (20%), with or without skin, and with or without added preservatives (sulphur dioxide).
Our dried fruits
Dried apple Controlled organic dried apple
Dried apple baby food
Infused osmotised dried fruits
Dried red, white, or yellow fruits
Particularly popular products include rings, quarters, and wedges at low or intermediate humidity (evaporated)
Osmotised dried fruits
Osmotised dried fruits are obtained by infusing fruits with sugar or, more often with concentrated fruit juices (apple, grape, etc.), followed by drying.
Whole or finely ground, they are ideal for industrial pastry making, for infusions or toppings in the chocolate industry, or simply for eating as they are for snacks.
The most commonly used fruits and vegetables for osmotised products are:
strawberries, blueberries, raspberries, black cherries, red and black currants, rhubarb, gooseberries, plums, chokeberries, sea-buckthorn berries, red and yellow sweet peppers, carrots, pumpkin, etc.
The continuous process is fully automated and gradually increases the sugar content of the fruit through the phenomenon of osmosis between the fruit and the solution.
Before packaging, checking with a laser and infrared system ensures the total absence of any pips or impurities that might still be present in the finished product.
Deep-frozen whole fruit, diced or frozen pureed fruit. Of special interest are the infused products that are subsequently frozen, known as “frozen infused”. Strawberries, wild fruits, cherries, and apples are deep-frozen using the IQF method to maintain maximum natural product quality and reduce wastage during storage.
Purees in aseptic packaging
These purees are made from fresh or frozen fruit, and are available in aseptic bags of 20 and 200 kg in cartons and drums (cylindrical or conical.) Capuzzo, with its state-of-the-art puree lines and concentration plants, produces purees in single strength or concentrate (up to 30 Brix) at varying degrees of refinement. The highest volume products are organic purees.