Lyophilized mandarins

Mandarins are a rich source of vitamin C, which is great for boosting immunity. “C” is also an antioxidant that helps prevent damage caused by free radicals. It has a high content of soluble fiber pectin, which helps in lowering cholesterol. It contains pectin and also bioflavonoids, important antioxidants. A significant amount of vitamin B is needed for the production of red blood cells and muscles.

Lyophilization is a gentle way of drying fruits. With rapid cooling and subsequent drying at low pressure, fruit and vegetables retain up to 90% of their nutritional values. When freeze-dried, the fruit retains its original taste, shape, aroma and almost all health-beneficial vitamins and minerals. Freeze-dried fruit smells and tastes like fruit in its original state, is stiff and light as a feather, often contains naturally occurring grains (strawberries, raspberries, currants, etc.)

The fruit is completely free of added sugar and preservatives.

If you get the fruit sprayed by mechanical movement, you do not have to mourn at all, even such a powder can be an excellent thing. It can be used in yoghurt, porridge, directly into dough for baking cakes or pies, it can be mixed with water and drink as a delicious drink or instant tea.

The advantage of freeze-dried fruit is that it is crunchy.

Use: for breakfast mixtures, muesli, yoghurt, porridge or puddings, as a decoration of desserts and cakes. Lyophilized fruit is a crunchy variant of eating in the mountains, it is also very popular during a break at school and work or as a snack while watching television.

Ingredients: 100% tangerine pieces, (no added substances, sugar or coloring)

Storage: Store in a dry and dark place at 20 – 25 ° C.

Country of origin: China