characteristics
The dryed flowers are always available mixed, in monovarietal violets or in petals. You can also buy them by color if you need to use them for preparations that require a single shade.
the novel food ingredient
Dryed edible flowers? Colorful and versatile, they are appreciated by chefs and operators in the food sector for their “shelf life”. The dehydrated flower is widely used in the world of the food industry thanks to the low wet residue that allows, on the one hand, the processing of baked leavened products for sweet or savory preparations, and on the other in semi-finished products for the world of ice cream or frozen food.
The edible flowers are harvested and processed respecting the environment and high quality standards. To obtain the dehydrated product, the fresh flower undergoes a further step: the transformation thanks to the use of a patented Swiss machine that dehydrates the flowers below 30 ° C to maintain the color and shape of the product itself. The process lasts about 36 hours after which a product with a moisture residue of 2-3% is obtained.
The dryed flowers are always available mixed, in monovarietal violets or in petals. You can also buy them by color if you need to use them for preparations that require a single shade.