Harayein Dried Pear Slices

Pears possess active polyphenol oxidase that causes rapid browning. Directly after slicing, pieces are rinsed in an organic bath of natural ascorbic acid (Vitamin C) dissolved in purified water. Immediate conveyance into rapid clean-air dehumidification tunnels stabilizes the light cream hue without sulfur fumigation.

Pears naturally feature brachysclereids (stone cells) that provide a distinctive, delicate granular chew. Gentle dehydration preserves this tender cellular integrity without hardening, resulting in a soft, spongy, and pleasantly sweet mouthfeel.

Pears are sliced longitudinally from stem to calyx at 4.5 mm wet thickness, dehydrating to 2.5 mm wafers. Finished lengths are sorted between 6 cm and 9 cm, with broken fragments and seed-cavity remnants screened out mechanically.

Moisture content is strictly tuned between 13% and 15%, maintaining water activity (aw) below 0.60. This parameter guarantees flexible, tender chewiness while reliably preventing osmophilic yeast growth and microbial decay.

Bulk boxes must be held below 16°C and 55% RH in shaded, ventilated storage. Elevated temperature and humidity trigger non-enzymatic Maillard browning; hence, sealed polyamide vacuum liners are mandatory.

Yes; the natural pectin network and stone cells lend structural resilience. When immersed in milk, yogurt, or warm porridge, the slices gently release sweetness and floral notes without turning soggy or dissolving rapidly.

Wholesale minimum order quantity is 50 kg. For food processors and export trading houses, a 150g sealed evaluation sample accompanied by comprehensive COA analytical sheets is dispatched within 48 hours.