Ideal for the drying of fruit, vegetables, herbs and much more. Through electronic control it is possible to set temperatures between 40 and 70 ° C and thus allow an optimal duration of worked food. Drying is one of the oldest conservation processes and has already been used centuries ago to make food lasting for a long period of time. Vitamins, minerals, important fibers and iron, the flavors remain practically preserved and concentrated. What comes from the garden and the woods: fruit (in pieces, slices, or as a puree), vegetables, mushrooms, herbs, seeds, walnuts and meat but also what comes from the sea like fish. Cereals: for breakfast or snack/snacks, in smoothies or soups Herbs and mushrooms: they can also be ground like spices or as the perfect base for tasty infusions and.
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