Making the dried apples

Most of our organic apples come from the traditional apple-growing areas in Hamburg's Alten Land and in South Tyrol (Italy). In addition, we obtain organic apples from the region around Lake Constance, from Austria as well as from the island of Rügen and from near Rostock in Mecklenburg-Western Pomerania. The fruits are first-class organic raw materials. As a rule, our organic apples do not correspond to the commercial classes because they are either too big or too small, too heavy or too light or too misshapen. Thanks to the wide variety of standards, we are becoming a fair and important partner for organic fruit growers. You can market your entire harvest.

The production of our organic apple products is simple and natural:

After the incoming inspection, the apple is washed thoroughly. In the next step, the apple is pitted and cut into different shapes depending on the end product (chips, cubes, french fries). The apple then goes into the drying oven, where it is gently air-dried at a temperature of 60 to 70 degrees Celsius. In this way, all the important minerals and vitamins are preserved.
The organic dried apples that are produced are finally packed loosely in large containers or in airtight foil bags of various quantities and labeled.