Treatment processes
Chocolate coat
Coating in chocolate is an innovative process of spraying high-quality Belgian chocolate, followed by another step – the glossing process. As a result of this sequence of treatments, the products receive glossy chocolate coating. This treatment is perfect for dry fruit, as well as candied fruits and nuts. Chocolate coating can be applied to:Raisins
Cranberries
Almonds
Sunflower seeds
Peanuts
Hazelnuts
Cashew nuts
Walnuts
Caramel coat
Caramelisation takes place in a continuous process where sugar is cooked in a hot temperature and is caramelised. Caramel coating is applied to nuts which have earlier been subjected to a roasting process. Caramel coating can be applied to:Almonds
Cashews
Cashew nuts
Peanuts
Coating
The following products can be applied in a coating process:
Sesame
Cocoa
Cinnamon
Dicing
Owing to the technologically advanced production processes, the diced dried fruit retains its natural colour, taste and aroma. The products contain no colouring agents, aromas or other flavour enhancers and do not require additional cutting, as a result of which they can be used immediately, which in turn reduces production time and costs. Products which can be subjected to dicing process:Prunes
Cranberry
Apricots
Raisins
Dates
Grating and milling
Products which can be subjected to grating and milling:Peanuts
Almonds
Walnuts
Hazelnuts
Pulp
Products that can be subjected to the pulping process:Sesame
Cocoa
Peanuts
