The procedure consists in eliminating partially or totally the percentage of water of one product.
TOASTED
It is the procedure that consists in the exposed from a food to the heat action, so that this slowly gets hot inside and on its outside be gilded but don´t burned, this procedure For certain foods to get a caramel color (reaction maillard).
GRINDING
It is the procedure which consists in reducing the size of certain food to smaller particles, In this procedure that food is exposed to an elastic stress in that it suffers a permanent change, in this specific case the transformation of the product in flour or powder.
INSTANTED FLUOR
Este procedimiento consiste en someter el producto a efectos físicos mecánicos teniendo como resultado un producto de fácil disolución y de consumo directo.
CONCENTRATE
In this process are used temperature ranges between 45ª to 100ª, depending on the need of the product, this result in jellies, liquid concentrates and aqueous extracts.
DEHYDRATED
In the procedure of dehydrated, that consists in eliminating partially or totally the percentage of water of one product, this procedure it is carried out with a conservation goal.