Why are freeze-dried products expensive? What are the ratios wet to dry?
Many factors contribute to the costs of freeze-drying products including energy, transportation and the most important: ratios. What this means is, it takes "x" number of pounds of "raw" ingredients to create "y" (finished product, which weighs less). As an example it takes 14 pounds of 1/4" cut asparagus to create one (1) pound of freeze-dried product.
Item
Ratio
Asparagus, Sliced, 1/4" cut
14 to 1
Banana Slices
5 to 1
Black Bean Flakes
3 to 1
Green Beans - French Cut
8 to 1
Blackberries, Sliced
7 to 1
Blueberries, Whole
7 to 1
Broccoli 1/2" Cut
10 to 1
Carrots 3/8" puff dry
4 to 1
Celery Cross Cut
6 to 1
Corn, Super Sweet
4 to 1
Eggs, Scrambled
5 to 1
Mushrooms
15 to 1
Okra 1/2" cut
10 to 1
Peas, whole
4 to 1
Pea Pods
10 to 1
Peaches, Sliced
10 to 1
Peaches, diced
10 to 1
Pineapple, 1/2" chunk
8 to 1
Strawberries, whole
11 to 1
Strawberries, diced
11 to 1
Tomato 1/4" Sun dried
4 to 1
Tomato Flakes 3/8" Air Dry
4 to 1
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