Drying Amanita Muscaria in an industrial convection chamber
The CHAGAFOOD company produces products only from clean Amanita Muscaria caps dried in industrial convection drying chambers at a temperature not exceeding 38 ° C. The internal parts of the drying chamber are made of AISI 304 food grade stainless steel.
The drying process is divided into several stages.
Stage 1 (preparatory) - mushroom caps are cleaned and disinfected under an ultraviolet lamp. Amanitas are laid out on perforated pallets with caps down for natural removal of excess moisture.
Stage 2 (main) - the mushrooms are dried at a temperature range of 20-25°C with an average convection intensity and a heating element power of 4.5 kW.
Stage 3 (final) - the mushrooms are dried at a temperature range of 33-38°C at a high intensity of convection and the power of the heating elements is 9 kW.
The end of the Amanita Muscaria drying process is monitored by a moisture meter at a value of at least 2% moisture content of the product.
Grinding Amanita Muscaria
After drying, the Amanita Muscaria is aged for at least a month in a dry, dark, well-ventilated area to maximize the removal of dangerous and toxic substances and compounds from mushrooms. Next, the caps are ground in a high-speed flour mill to a particle size of 40-70 microns. With such a fraction, the product is better absorbed in the body and more effective in use.
