Onion
The dehydrated onion in the form of flakes (onion flakes), is produced from fresh onions, which are finely chopped and dehydrated in drying machines, under mild & strictly controlled conditions.
In this way, their aroma and sweet taste are preserved, while unwanted substances, that cause bitterness, eye irritation and tears are eliminated.
The dehydrated product is also advantageous, because it has a much longer shelf life and no refrigeration conditions are required to keep it for a long time.
In addition, storage space is saved, as the product is dehydrated and takes up less space. It hydrates very easily & quickly, in a ratio of 1: 3 in water. It is used by substituting chives in recipes, whether hydrated or not.
It is widely used in cold cuts (village sausages), meat products (burgers, kebabs, Greek yeeros, doners), in marinades, sauces, soups, pies, pastries, in catering and for food preparation in general.
Available in the following sizes: Onion kibbled (large flake) and Onion 1-3 mm.
Leek
The dehydrated leek in the form of flakes (leek flakes), is produced from fresh leeks, which are finely chopped and dehydrated in drying machines, under mild & strictly controlled conditions.
A key property of dried leeks is that it retains its structure and color in the final product, thus giving a better appearance and a clear picture that it contains leeks, which in many cases is a criterion for the sale of the product.
The dehydrated product is also advantageous, because it has a much longer shelf life and no refrigeration conditions are required to keep it for a long time. In addition, storage space is saved, as the product is dehydrated and takes up less space.
It hydrates very easily & quickly, in a ratio of 1: 3 in water. It is used by substituting fresh leeks in recipes, whether hydrated or not.
It is widely used in cold cuts (village sausages), meat products (burgers, kebabs, Greek yeeros, doners), in marinades, sauces, soups, pies, pastries, in catering and for food preparation in general.
Available in the following sizes: Leek 2-6 mm (recommended for soups and pies as the flakes are very small, give color and flavor) and Leek 10 x 10 mm (suitable for meat products).