In processing and in the kitchen, both fresh and dried mushrooms are widely used. Dried wood ear mushrooms are a low-calorie, healthy, and natural addition to dishes, valued primarily for their unique texture and neutral flavor, which absorbs the aromas of spices and sauces exceptionally well. During processing, we pay special attention to preserving their nutritional value and natural texture. Fresh fruiting bodies undergo washing and impurity removal, followed by slicing and drying.
During thermal processing, water—accounting for as much as 85–90% of the fresh fruiting body’s mass—is evaporated from the mushrooms. As a result, the mushrooms reduce in volume while retaining their nutritional properties and sensory qualities. Once soaked, dried wood ear mushrooms regain their elasticity, firmness, and gently crunchy texture. Thanks to these characteristics, they are widely used in Asian, European, and vegetarian cuisine.
Storage of dried mushrooms is possible over a long period without concern for loss of quality or nutritional value. The drying process relies exclusively on hot air, with no added preservatives. The product is 100% natural and GMO-free.
To meet the requirements of both the industrial and retail markets, we offer wood ear mushrooms in various forms: whole fruiting bodies, flakes, granules, and powder. Our modern machinery park allows us to adjust the product’s granulation to the individual needs of customers.
Microbiology
Quality control and microbiological safety are our top priorities. Dried wood ear mushrooms are regularly tested in accredited laboratories. We apply pasteurization and sterilization processes to ensure microbiological stability and also monitor final moisture levels. As a result, the shelf life of dried mushrooms ranges from 12 to 24 months, while meeting the highest quality standards.
Certified quality
Confirmation of the highest quality of our products is provided by the quality certifications held by our company: IFS and Global GAP.
