Kiril Mischeff source dried fruit which is dried in the sun on plastic sheets to enhance the flavour of caramelization of the sugars in the grapes during the sun drying process from Turkey the world leaders in sun drying of Sultanas. Apricots, figs and Raisins from BRC A grade factories in highly mechanises factories.
We also supply USA Raisins , Greek currants both Provincials and Vostizzas which are Black Grapes also dried in the sun. As well as Canadian cranberries cut in half and dried on lakes as well as diced.
We can pack from 200 grams to 12-5 kilos supplying retailers Wholesalers, Food service , Cereal and chocolate manufacturers and of course Bakeries and wholesalers.
We are able to oil coat in our customers own specification and moisture levels to ensure a free flowing product, we also can produce a mixed fruit at source to include sultanas Raisins, currents, apricots, and figs again from 200 gram retails packs to 12-5 kilo bulk packs .
All our dried fruit is sourced and controlled and food engineers working with our selected group of contracted farmers to ensure all our dried fruit is fully compliant with EU and world food regulations.
Is dried fruit good for you?
High in fibre, dried fruit is considered a healthy snack, and indeed counts towards the NHS’s recommended five portions of fruit and vegetables per day.
In fact, dried fruit contains more fibre and certain types of antioxidant than fresh fruit, on an ounce by ounce comparison.
However, it should be noted that dried fruit can also often be high in sugar and calories, as the natural sugars in the fruit are concentrated by the drying process. They should ideally therefore be eaten in small amounts.
How is dried fruit made?
There are different ways to make dried fruit – but the most natural way is simply through harnessing the heat of the sun. Dried fruits from Kiril Mischeff are produced in this manner, simply left to dry in the sun. However, water can also be drawn from the fruit by using a dehydrating machine.
How long does dried fruit last?
As well intensifying the sweetness and flavour of the fruit, the drying process also acts as something of a preservative. Indeed, dried fruit will last a great deal longer than fresh fruit, and can comfortably stay good for up to 12 months if stored appropriately.
To maximise the shelf life of dried fruit, it should be placed in an air-tight container and kept in a cool, dry place – though some dried fruits like the fridge too. Prunes, for instance, retain more moisture than most dried fruits, so are quite happy to be stored in a container in the fridge.
Dried fruits can also be stored in the freezer, and indeed can be supplied by Kiril Mischeff as a frozen product.