Archive
Drying & Dehydration
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Is dehydrated onion more expensive than fresh?
Not once the comparison is done properly. Dried onion has to be priced on rehydrated equivalent weight, and the true comparison includes…
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Fresh or dehydrated garlic: which should an industrial buyer use?
Dehydrated garlic wins on standardisation, microbiological control, storage and freight. Fresh wins only where the raw volatile top notes are the point.…
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Pepper Processing: IQF, Roasted and Dried Routes Compared
Sweet and hot pepper split into three product families that share a raw material and nothing else. How IQF, flame-roasting and dehydration…
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Onion Powder for Industrial Use: Pungency, Colour, Caking and Dosing
Onion powder looks like a commodity and behaves like a formulation ingredient. Measuring pungency by pyruvate, controlling the browning that onion sugars…
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Dehydrated Garlic: Grades, Mesh Specifications and How to Read a Particle Size Sheet
A practical guide to specifying dehydrated garlic. The grade ladder from slice to powder, how mesh and sieve series actually work, why…
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Fruit Powders: Spray, Drum and Freeze Drying Compared
Three drying routes produce three products that share a name and almost nothing else. This guide compares spray, drum and freeze drying…
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How do I compare fruit powder prices between suppliers?
On cost per kilogram of fruit solids, not on kilogram price. Carrier content varies enough to make the headline figure meaningless.
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Why do fruit powders cake in storage?
Because fruit sugars are hygroscopic, they take up water from warehouse air and the particle surfaces fuse. Caking is not reversible by…
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Dried vs Freeze-Dried Herbs: Which One Is Worth the Premium?
Freeze-dried herbs hold colour and volatile oil far better than air-dried ones and cost several times as much. This page sets out…
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Mushroom Grading and Moisture Control: Reading a Dried and Frozen Specification
Dried mushrooms have no international commodity standard. How trade grades work for porcini and chanterelle, and how moisture is set and checked.