We are happy to introduce our patented formulation of glycerine added raisins with the influsion of glycerine during the process which assist to prolongs the shelf life and prevent sugarising formation.

What is the reason of hidden quality issue as  sugarising and how we prevent the formation of it?

Sugarising is direct consequence of moişture loss, because moisture carry sugar content of berries during its release outside which form a thick layer of sugar on the surface. This formulation  enable us to keep the moisture level exactly at the same level along the period between packaging and exp.date.

Here are the extra  bonuses of that process you are going to receive:

No longer face with:

· Sugarising within the shelf life

· Moisture loss within the shelf life

· No lump of raisins

Benefits of that process:

· Much appealing colour

· Prolonged shelf life

· Raisins are to be at the same moisture level till exp.date

· Extra free flowing raisins because glycerineact as a humectant.

· Firm texture