- PL - EN - CZ is under construction - FR is under construction


Lyophilization is a process in which fruits are first frozen and then sublime under reduced pressure conditions. Thanks to this process, the fruits retain all natural ingredients (enzymes, vitamins, amino acids) and organoleptic properties (taste, smell). The final product is practically devoid of water, which prevents the development of bacterial flora. In addition, the low weight of the product makes its transport much easier. In contact with water, the fruits regain their original properties.