What is freeze-drying?
SCIENCE, NOT MAGIC.
Freeze-drying is the gentlest way to dry. We pull the water out at low temperature — flavour, colour and nutrients stay locked in.
Crystallization phase
3 STEPS TO PERFECTION
- 1
FREEZE
We freeze the fruit deep. The water is trapped as ice crystals — the cell structure stays intact. No mush, just structure.
- 2
VACUUM
In the chamber we drop the pressure far below water's triple point (under 611 Pa). With gentle heat the ice doesn't melt — it sublimates, straight from solid to vapour.
- 3
SUBLIMATION
The last bound water evaporates. What's left holds 1–4% moisture — a completely dry, ultra-light, crunchy snack with most of its vitamins and antioxidants preserved.
THE NUTRITION WAR
| Regular dried fruit | Amm-Am! freeze-dried | |
|---|---|---|
| Vitamin C retained | 50–75 % | 85–98 % |
| Colour (anthocyanins) | 4–14 % | 85–97 % |
| Drying temperature | 50–100 °C | below freezing |
| Added sugar | often | none needed |
| Texture | shrunken, chewy | crunchy |
| Shelf life | 6–12 months | years |