- Anything with too high a fat content may give some problems because the oils or fat will not evaporate, only the water will.

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I do the same with mango, using freeze dried mango that is imported from Germany. Whole freeze dried strawberries enrobed in white chocolate are amazing, like strawberry malted milk balls with that great crunch in the middle.

The best places to buy a commercial freeze dryers in person are either directly from the physical stores of the manufacturers, or in person at various appliance stores, which are usually authorized resellers of freeze dryers.

Hrmm... maybe not freeze drying sorbet but I imagine using freeze dried fruits IN sorbet would give a much more intense flavour. Especially for things like watermelon which I've had great trouble sorbeting successfully.

Given the outrageous cost of freeze dried fruit, I have also been watching e-bay for an inexpensive freeze dryer, with the thought of using it to dehydrate stuff that could then be added to chocolate centers, adding flavour without adding liquid. I make a strawberry centre that uses strawberrry puree, freeze dried strawberry powder, as well as a bit of strawberry compound to produce an intensly strawberry experience.

There are certainly bad shops you want to avoid, and in today’s article, we’ll be taking a look at the best places to buy a freeze dryer, so we can avoid the worst.

Hey there, fellow self-reliant folks! If you're all about preparedness and want to take your food preservation game to the next level, you've probably considered getting yourself a freeze dryer. But let's be honest – freeze dryers aren't exactly known for being wallet-friendly.

It takes slightly extended to dry than our other picks, and it lacks a speed-dry option, but it surely gets the job accomplished and fees various hundred dollars under very similar dryers.

Most other methods for extracting water also destroy enzymes and terpenes due to heat being used in the extraction process. Because freeze drying does not use heat during operation, the enzymes and terpenes in freeze dried products are not destroyed.

Is it flash freezing and dehydrating at the same time? Do the items need to be kept frozen, or stored at room temp?

Say goodbye to waste, and welcome efficient and long-lasting preservation for critical compounds in your lab or research facility. Large Capacity

Obviously things like ice cream and marshmallows you would want to let the freeze cycle run longer. When I'm ready to start the drying cycle, I open the door, remove the insulator, and check the temperature of the food on the trays with an infrared thermometer. As long as it's below -10F I start the dry cycle. A side note for TonyC, have you ever thought about attaching a mirror to each side of the tray rack to reflect the radiant heat back in to the trays? I've looked at website some mirror finish stainless on ebay, and it looks like you could do it for about $40. Not sure if it's worth a try or not. I would think it would let you get more water out in a cycle because the radiant heat wouldn't be warming the ice on the chamber walls. Just a thought.... Edited December 16, 2015 by Pipsqueak duplicate post (log)

So the bottom line is this: If you can afford the money and time to spend on freeze-drying your own food and you believe the need for the food is many months or years away, then eventually the Harvest Right freeze dryer will pay for itself.