Method for producing shattered preservative-free dried fruit pieces

Abstract From the Canadian patent

A method of producing shattered, preservative-free dried fruit by freezing low moisture fruit (preferably having moisture content of 22 % - 30 %) prior to crushing the frozen fruit (preferably with a roller mill) to produce randomized, shattered fruit pieces (preferably having size primarily in the range from 1/4 inch to 3/8 inch). The shattered fruit pieces are optionally dried (for example, while they are warmed in a warm air dryer) to reduce their moisture content to 22 % - 25 % prior to packaging. In an optional preliminary processing step, dried fruit is first rehydrated to a moisture content of 26 % - 30 % (preferably 28 % - 29 %) to produce low moisture fruit. The low …