Production and capabilities

Plant and production

Freeze dryers, packing lines and warehouse capacity of the Mashhad plant.

01Capabilities

Freeze dryers and packing

The figures below are the current plant capacity.

01
Packing lines
Two lines: 20 g pouches for retail and 1 kg bags for bulk orders.
Lines2
02
Freeze dryers
Three chambers sublimate ice under vacuum; temperature and pressure are logged for every batch.
Freeze dryers3
03
Pack formats
Moisture-barrier pouches and bags, labelled to the buyer's artwork.
Pack formats6
04
Warehouse and loading
Ambient palletised storage, container loading with handover records.
Pallet positions1,200

02Process

Each product has its own preparation line. Both meet in the freeze dryer, where the ice is removed under vacuum instead of melting away.

From the mix to a 20 g pouch.

01
Mix preparation
Milk, cream, sugar and flavourings are mixed, homogenised and pasteurised.
02
Freezing and cutting
The mix is frozen and cut into 12 mm cubes so every piece dries at the same rate.
03
Tray loading
Frozen cubes are spread in a single layer on the freeze-dryer trays.
04
Sublimation
The ice is removed under vacuum at low temperature: the cube holds its shape and does not melt.
05
Packing
Cubes are packed in 20 g pouches or 500 g bulk bags; moisture and water activity are checked.

From fresh fruit to a 1 kg moisture-barrier bag.

01
Intake and sorting
Fresh apricots, figs and raisins are washed, graded and checked against the purchase specification.
02
Preparation
Fruit is pitted or sliced to a uniform size so the drying cycle runs evenly.
03
Blast freezing
Prepared fruit passes through the blast freezer and stays frozen until it is loaded.
04
Sublimation
The freeze dryer removes the ice under vacuum; residual moisture stays at or below 5%.
05
Packing
Fruit is packed in 1 kg moisture-barrier bags inside export cartons, with a sample kept per batch.

Request a proposal

Send the company name, products, volume and destination port. We answer within two working days.