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.